Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Wash the limes, grate them dry and tear spirals from the peel of 2 limes with a candelier. Halve both limes and squeeze them. Mix flour and baking powder and stir in alternately with brandy and lime juice. Grease 8 preserving jars and sprinkle with sugar. Fill glasses about halfway with dough and close them.
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Take the glasses out of the oven and, if the cakes are not to be kept any longer, turn them over after about 10 minutes and let them cool down on a cake rack. Sift icing sugar. Stir lemon juice, colour and icing sugar until smooth and cover the cold cakes with it. Cut 1 lime into 8 slices. Cut 8 slices of the carambola as well. Place the lime spiral and lime wedge and carambola on the glaze and let it dry.
Waiting time approx. 1 hour