Caipirinha cake
45 mins
45 mins
Ingredients
- 3 Eggs
- 80 g Sugar
- 1 Pk. Vanilla sugar
- 1 Pk. Grated lemon peel
- 1 pinch Salt
- 4 TABLESPOONS Oil
- 90 g Flour
- 1 TEASPOON Baking Powder
- 450 ml Lime juice
- 4 TABLESPOONS Sugar
- 1 Pk. Custard Powder
- 500 ml Yoghurt
- 125 g Icing sugar
- 1 Pk. Vanilla sugar
- 1 TEASPOON Lemon aroma
- 7-10 Tbsp Cachaca at will
- 8 sheets Gelatine
- 5 TABLESPOONS Lime juice
- 250 ml whipped cream
Directions
- 1
For the base, whisk eggs, sugar, vanilla sugar, lemon zest and salt until creamy. Add the oil, stir briefly, fold in flour and baking powder. Pour the mixture into a springform pan (lined with baking paper) and bake at 180°C for about 20 minutes.
- 2
For the pudding, boil up lime juice with sugar and stir in the pudding powder. Spread the pudding on the cooled cake base and chill for about 1 hour.
- 3
For the lime cream, soak gelatine in water. Mix yoghurt with sugar, vanilla sugar, lemon flavouring and cachaca well. Dissolve gelatine in the warmed lime juice and stir into the yoghurt mass.
- 4
Whip the whipped cream until stiff and fold in, spread the cream on the cake and chill for about 3 hours.
- 5
As decoration you can spread lime zests and filleted lime slices on the cake, sprinkle the edge with cane sugar.
More Delicious Recipes
