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Chabela Wedding Cake with Meringue Icing Recipe

I tried to stay as true to the recipe in Like Water for Chocolate by Laura Esquivel, but I struggled with the fondant, so decided on meringue instead. The flavors of this cake were amazing, but I found the cake to be a bit dry.

Prep: 30 minutes | Bake: 30 minutes | Makes: 1 three layer cake

lime cake, meringue icing



  • 175 grams (3/4 cup + 2 tablespoons) refined granulated sugar
  • 300 grams (2 cups) cake flour, sifted three times
  • 17 eggs (5 egg yolks + 12 whole eggs), room temperature
  • Grated peel of one lime


  • 150 grams (7.5 tablespoons) apricot paste (apricot paste is expensive so I substituted 1/2 cup of apricot preserves)
  • 150 grams (3/4 cup) granulated sugar

Fondant Icing

  • 800 grams (4 cups) granulated sugar
  • 60 drops lime juice (I used the juice of 1 lime)
  • Enough water to dissolve the sugar

Meringue icing

  • 10 egg whites
  • 500 grams (2 1/2 cups) sugar


  1. Place 5 egg yolks (save the whites for the meringue icing), 4 whole eggs, and the sugar in a large bowl. Beat until the mixture thickens and then add 2 more whole eggs; repeat, adding the remaining eggs two at a time until all the eggs have been added. When the last two eggs have been beaten in, beat in the grated lime peel.
  2. When the mixture has thickened, stop beating and add the sifted flour, mixing it in a little at a time with a wooden spoon until it has all been incorporated.
  3. Finally, grease a pan with butter, dust with flour, and pour the batter into it. Bake for 30 minutes.
  4. Filling: Heat the apricot paste together with a little bit of water; after the mixture comes to a boil, strain it, preferably through a hair or flour sieve, but a coarser strainer can be used if you don’t have either of those. Place the paste in a pan, add the sugar, and heat, stirring constantly, until the mixture forms a marmalade. Remove from the heat and allow to cool slightly before spreading it on the middle layer of the cake, which, of course, has previously been sliced into layers.
  5. To Prepare the Fondant: Combine the sugar and water in a pan and heat, stirring constantly, until the mixture comes to a boil. Strain into another pan and return to heat; add the lime juice and cook till it reaches the soft-ball stage, wiping the edge of the pan with a damp cloth periodically to prevent the sugar from crystallizing. When the mixture reaches that stage, pour into a damp pan, sprinkle with water, and allow to cool slightly. After it cools, beat with a wooden spoon until creamy.
  6. To ice the cake, add a tablespoon of milk to the fondant, heat until it softens, add a drop of red food color, and frost only the top part of the cake with the fondant icing.
  7. Meringue icing: Beat the egg whites and sugar together until they reach the coarse-thread stage. Frost rest of cake with meringue icing. (I used the tip of a knife to make the spikes on the top of the cake and garnished with lime zest).
Lime Cake, apricot preserves Like Water for Chocolate Cake Recipe

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