Margarita Cake with Lime Curd and Tequila Gummy Layer!

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  • Published on:  4/20/2021
  • This tequila lime margarita cake is made with three layers of moist lime cake, filled with zesty lime curd and topped with silky smooth buttercream and a boozy margarita gelatin on top! This is the PERFECT cake for Cinco de Mayo or a 21st birthday!

    **This cake contains alcohol and is not for people under the age of 21. You can omit the tequila and Grand Marnier if desired.

    BOSCH MIXER LINK ► http://shrsl.com/239du

    HOW TO USE A SCALE FOR BAKING ► https://sugargeekshow.com/news/digital-kitchen-scale/

    PRINTABLE RECIPE ► https://sugargeekshow.com/recipe/margarita-cake/

    CHAPTERS ►
    00:00 Intro
    00:25 Making Tequila Gummies
    02:01 Making Lime Curd
    03:44 Making Lime Cake
    06:33 Baking The Cakes
    07:50 Stacking The Cake
    09:22 Making The Gummy Layer
    10:56 Decorating The Cake
    12:00 Storing The Cake
    12:47 Eating The Cake

    MARGARITA GELATIN ►
    10 grams gelatin KNOX
    2 ounces (57 g) cool water
    4 ounces (113 g) margarita mix
    2 Tablespoons sugar
    2 Tablespoons lime juice
    2 ounces (57 g) tequila
    1 Tablespoon Grand Marnier

    LIME CURD ►
    8 ounces (227 g) lime juice
    6 ounces (170 g) sugar
    5 large egg yolks
    1/4 teaspoon salt
    1 Tablespoon cornstarch
    4 ounces (113 g) unsalted butter
    2 Tablespoons lime zest
    1 Tablespoon Tequila (optional)
    1 teaspoon Grand Marnier (optional)

    LIME CAKE ►
    8 ounces (227 g) unsalted butter softened but not melted
    14 ounces (397 g) sugar
    6 ounces (170 g) egg whites room temperature
    14 ounces (397 g) all-purpose flour
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1 teaspoon lemon extract
    5 ounces (142 g) milk slightly warm
    2 1/2 ounces (71 g) tequila, you can substitute with milk or lime juice
    2 1/2 ounces (71 g) lime juice
    2 ounces (57 g) vegetable oil
    2 Tablespoons lime zest

    EASY BUTTERCREAM ►
    16 ounces (454 g) unsalted butter softened but not melted
    16 ounces (454 g) powdered sugar
    4 ounces (113 g) pasteurized egg whites
    2 teaspoons vanilla extract
    1/2 teaspoon salt

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