Caipirinha cake

Name: Caipirinha cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 egg (size M); 150 g Flour; 50 g ground almonds (without skin); 50 g Icing sugar; 250 g Butter; 40 g Cornstarch; 1/8 l Lemon juice (approx. 3 lemons); 1/8 l Limejuice; 100 ml Sugar cane brandy (e.g. cachaça); 175 g brown cane sugar; 2 Egg yolk (size M); 7-10 Tbsp Slices of lime; 7-10 Tbsp Flour; Baking paper and pulses

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 egg (size M)
150 g Flour
50 g ground almonds (without skin)
50 g Icing sugar
250 g Butter
40 g Cornstarch
1/8 l Lemon juice (approx. 3 lemons)
1/8 l Limejuice
100 ml Sugar cane brandy (e.g. cachaça)
175 g brown cane sugar
2 Egg yolk (size M)
7-10 Tbsp Slices of lime
7-10 Tbsp Flour
Baking paper and pulses

Directions

1
Separate the egg. Set aside the yolks. Knead flour, almonds, icing sugar, 75 g butter and egg white to a smooth short pastry. Cover and chill for about 30 minutes. Roll out the short pastry on a floured work surface (28 cm Ø). Place in a greased tart or springform pan (24 cm Ø) and press down at the edges.
2
Chill for about 10 minutes. Cut out round baking paper (30 cm Ø) and place it on the shortcrust pastry. Pour legumes on top. Bake in the preheated oven (electric cooker 200 ° C/ gas: level 3) for about 15 minutes. Remove baking paper and pulses. Bake at the same temperature for another 10-15 minutes. Leave to cool in the mould. Mix starch in 75 ml cold water. Bring lemon juice, limejuice, brandy and 150 g brown sugar to the boil. Stir in the starch, bring to the boil once while stirring. Stir 6 tablespoons of the hot lemon mixture into the 3 egg yolks with a whisk, then stir the egg yolk-cream mixture into the remaining lemon mixture.
3
Bake at the same temperature for another 10-15 minutes. Leave to cool in the mould. Mix starch in 75 ml cold water. Bring lemon juice, limejuice, brandy and 150 g brown sugar to the boil. Stir in the starch, bring to the boil once while stirring. Stir 6 tablespoons of the hot lemon mixture into the 3 egg yolks with a whisk, then stir the egg yolk-cream mixture into the remaining lemon mixture. Let it cool down a little bit. Stir the rest of the butter in pieces with a whisk into the lukewarm lemon mixture. Remove the shortcrust pastry base from the mould, pour in the lemon mixture and chill for at least 2 hours. Before serving, sprinkle with remaining cane sugar and decorate with slices of lime. Serve immediately
4
Let it cool down a little bit. Stir the rest of the butter in pieces with a whisk into the lukewarm lemon mixture. Remove the shortcrust pastry base from the mould, pour in the lemon mixture and chill for at least 2 hours. Before serving, sprinkle with remaining cane sugar and decorate with slices of lime. Serve immediately
5
Waiting time approx. 40 minutes