Ipanema Cake

Name: Ipanema Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 3 Limes; 200 g soft butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 150 g Lemon yoghurt (3,8 % fat in milk); 200 g Icing sugar; 2 TEASPOONS brown sugar (cane sugar); 7-10 Tbsp Fat and flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

3 Limes
200 g soft butter or margarine
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
3 Eggs (size M)
300 g Flour
1/2 package Baking Powder
150 g Lemon yoghurt (3,8 % fat in milk)
200 g Icing sugar
2 TEASPOONS brown sugar (cane sugar)
7-10 Tbsp Fat and flour

Directions

1
Wash the limes and grate them dry. Finely grate the zest of 2 limes (use 1 lime for other purposes). Mix lime zest, fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until thick and creamy.
2
Stir in the eggs one by one. Mix flour and baking powder, sieve onto the fat cream. Stir in together with the yoghurt. Grease the box form (approx. 2 litres content) and dust with flour. Pour in the dough and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. In the meantime squeeze 1 lime. Mix 3 tablespoons lime juice and icing sugar to a smooth glaze.
4
Take the cake out of the oven and let it rest in the mould for about 10 minutes. Place on a cake rack. Cover with icing and let it cool down. 3. cut lime into slices and decorate the cake with them.
5
Sprinkle with brown sugar.