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Margarita Genoise with Tequila buttercream, and lime curd filling.

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Serves | Prep Time | Cook Time


JALAPENO GENOISE..................

150 Grams Cake Flour
30 Grams Butter
6 Eggs
150 Grams Granulated Sugar
2 ½ Jalapeno Peppers, Diced

LIME CURD....................

150 Grams Granulated Sugar
Zest of 3 ½ Limes
95 Milliliters of Lime Juice
3 Eggs
180 Grams of Butter
1 to 1 ½ Sheets Gelatin

TEQUILA-LIME BUTTERCREAM..........................................

75 Grams of Egg Whites
150 Grams of Granulated Sugar
75 Milliliters of Water
38 Grams of Granulated Sugar
225 Grams of Butter
75 Milliliters of Tequila
2 Tbs of Lime Juice

Genoise : Combine Eggs and Sugar. Warm Eggs and Sugar over a Bain-Marie until they reach 110 Degrees. Remove mixture from heat and whisk until tripled in volume. Fold the flour into the Egg mixture in several additions. Fold in (melted)Butter. Pour batter into a Prepared(Buttered, and Floured) Half Sheet Pan. Bake at 350 Degrees for 25 Minutes or until Done. Unmold immediately.

Lime Curd: Mix all ingredients in a bowl over moderate heat, mix until it reaches the consistency of Hollandaise sauce, Remove from heat and dissolve gelatin. Strain Curd and wrap to cool.

Buttercream: Combine 150 Grams of Sugar, and Water in a sauce pan and cook until Soft Ball stage.

Start a French Meringue with the Egg Whites, and remaining Sugar. When the soft ball syrup is complete, pour down the side of the mixing bowl to create a Italian Meringue. Once cooled, add Butter. Flavor the Butter-Cream with Lime, and Tequila.

Assemble cake, Drizzle chocolate on top, and add a pinch of sea salt.

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