Caipirinha-sugar loaf (home-baked base)

Name: Caipirinha-sugar loaf (home-baked base)
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 3 Eggs (size M); 175 g + 3 tablespoons sugar; 1 pinch Salt; 125 g Flour; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 3 sheets Gelatine; 250 g Whole milk yoghurt; 250 g Mascarpone (Italian cream cheese); 7-10 Tbsp Juice and peel of 3 untreated limes; 3 TABLESPOONS Cachaça (sugar cane brandy); 250 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp green food coloring; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

3 Eggs (size M)
175 g + 3 tablespoons sugar
1 pinch Salt
125 g Flour
25 g Cornstarch
1 1/2 TSP. Baking Powder
3 sheets Gelatine
250 g Whole milk yoghurt
250 g Mascarpone (Italian cream cheese)
7-10 Tbsp Juice and peel of 3 untreated limes
3 TABLESPOONS Cachaça (sugar cane brandy)
250 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp green food coloring
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until foamy. Mix flour, starch and baking powder and stir in alternately with the milk. Put the dough on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove the sponge cake from the oven, turn out on a damp tea towel and let it cool down. In the meantime soak the gelatine.
2
Mix yoghurt, mascarpone, 50 g sugar, lime juice and zest and cachaça. Dissolve the gelatine and stir in 3 tablespoons of mascarpone mass. Stir into the remaining cream. Chill for 20 minutes. In the meantime, cut out 1 circle (14 cm Ø) and 2 circles (11.5 cm, 8.5 cm, 6 cm and 4 cm Ø) from the sponge cake. As soon as the mixture begins to gel, spread the largest circle with mascarpone mixture. Place the next smaller base (11.5 cm Ø) on top. Continue like this until a tower is ready. Assemble the second tower in the same way (a large and a small tower is created). Leave to cool for 2 hours. 30 minutes before the end of the cooling time, melt 3 tablespoons of sugar in a pan until the mixture has a golden colour. Put it drop by drop with a tablespoon on a piece of aluminium foil and let it cool down. Whip the cream until stiff, allowing the vanillin sugar to trickle in.
3
Continue like this until a tower is ready. Assemble the second tower in the same way (a large and a small tower is created). Leave to cool for 2 hours. 30 minutes before the end of the cooling time, melt 3 tablespoons of sugar in a pan until the mixture has a golden colour. Put it drop by drop with a tablespoon on a piece of aluminium foil and let it cool down. Whip the cream until stiff, allowing the vanillin sugar to trickle in. Colour it green with a few drops of green food colouring. Coat sugar loafs cloudy with it. Remove the caramel drops from the aluminium foil and decorate the sugar loafs with them