Lemon and Lime Cake

Name: Lemon and Lime Cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 12 sheets Gelatine; 500 ml Lemon-passion fruit buttermilk; 3 TABLESPOONS Lemon and lime juice; 100 g Sugar; 100 g Amarettini; 60 g Butter; 500 g Whipped cream; 7-10 Tbsp Lemon and lime peel spirals; 7-10 Tbsp Freezer bag; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

12 sheets Gelatine
500 ml Lemon-passion fruit buttermilk
3 TABLESPOONS Lemon and lime juice
100 g Sugar
100 g Amarettini
60 g Butter
500 g Whipped cream
7-10 Tbsp Lemon and lime peel spirals
7-10 Tbsp Freezer bag
baking paper

Directions

1
Soak gelatine in cold water. Mix buttermilk, citrus juice and sugar. Squeeze the gelatine, dissolve it and mix with 3 tablespoons of buttermilk mix. Then stir into the remaining buttermilk and chill for about 20 minutes. Put lemon cookies into a freezer bag and crumble them with a cake roll. Melt the butter and stir in the cookie crumbs. Draw a circle (17 cm Ø) in pudding tin size on a baking paper.
2
Fill the circle with the mixture, press flat and chill. Stir the buttermilk mixture again with a whisk. Whip the cream until stiff and fold into the buttermilk. Rinse the pudding mould (1.7 litres capacity) with cold water, fill in the cream and chill for at least 4 hours, preferably overnight. Place the mould briefly in hot water and turn over onto the biscuit base. Decorate with lemon and lime peel spirals