Caipirinha cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt butter in a pot. Grind the biscuits in a universal chopper. Mix cookie crumbs and butter. Pour the crumb mixture into a springform pan (24 cm Ø) brushed out with oil at the bottom and press it down.

2. 2

   Chill for about 30 minutes.

3. 3

   Soak gelatine in cold water. Wash the limes, grate them dry and rub the peel of 2 fruits. Mix sour cream, 100 g sugar and rum. Whip the cream with the whisks of the hand mixer until stiff.

4. 4

   Squeeze the gelatine, dissolve and stir in 3 tablespoons of lime sour cream. Stir the gelatine into the lime sour cream, fold in the cream and smooth the mixture on the crumb base. Chill for at least 2 hours.

5. 5

   Cut the remaining limes into thin slices. Bring 100 ml water and 100 g sugar to the boil, simmer the lime slices for about 5 minutes. Remove from the heat and let it cool down. Chop the pistachios.

6. 6

   Carefully remove the cake from the springform pan, place it on a cake plate and press the pistachios onto the cake edge. Drain the lime slices well and place them on the surface on the edge of the cake.

Nutrition Facts

KCAL
260 kcal

CARBS
16 g

FATS
20 g

PROTEINS
3 g