How to make
Pour the milk into a pot on the stove and boil it. Add the sugar and let it melt, stirring.
Separate the egg whites from the yolks. Beat the yolks with a few drops of milk.
Add a tablespoon of flour and beat again. Pour the yolks into the warm milk in a thin stream and beat vigorously until the custard begins to thicken.
Remove it from the heat, add the diced butter and vanilla essence. Stir to melt the butter and pour the custard into a flat dish.
Cover with cling film to prevent a crust from forming and leave it to cool briefly.
During this time, add a pinch of salt to the egg whites and beat them into a fluffy white mixture using a mixer.
Pour mascarpone cheese into a separate bowl and add 3-4 tbsp. of sugar. Lightly beat the cheese with the sugar and grate the peel of half a lime.
Add the beaten egg whites in parts to the cheese, mixing gently with a spatula to keep them airy. Then add the egg-butter cream and mix until a homogeneous mixture is obtained.
Begin assembling the cake by first placing a row of biscuits on the bottom of the mold Cover tightly with a layer of cream and arrange biscuits again. Alternate until you run out of products. Finish off the biscuit cake with a layer of cream and sprinkle with freshly grated lime peel.
Refrigerate the Biscuit Cake with Mascarpone Cream and Lime for at least a few hours before serving.
