Lemon and lime cake

Name: Lemon and lime cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Flour; 100 g Butter or margarine; 1 Egg Yolk; 50 g Sugar; baking paper; 4 Eggs (size M); 100 g Sugar; 80 g Flour; 80 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 6 sheets white gelatine; 1 untreated lemon; 1 Lime; 3 (150 g each) Mug of whole milk yoghurt; 75 g Sugar; 500 g Whipped cream; 75 g Raspberry Jelly; 1 TABLESPOON crushed pistachio kernels

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Flour
100 g Butter or margarine
1 Egg Yolk
50 g Sugar
baking paper
4 Eggs (size M)
100 g Sugar
80 g Flour
80 g Cornstarch
1 TEASPOON Baking Powder
baking paper
6 sheets white gelatine
1 untreated lemon
1 Lime
3 (150 g each) Mug of whole milk yoghurt
75 g Sugar
500 g Whipped cream
75 g Raspberry Jelly
1 TABLESPOON crushed pistachio kernels

Directions

1
Mix flour, cold fat in flakes, egg yolk and sugar well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth short pastry. Cover and put in a cool place for about 30 minutes.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Roll out short pastry in the size of a springform pan. Line the bottom with it. Prick the dough several times with a fork. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes until golden brown, remove from the baking tin and let cool.
3
In the meantime, separate the eggs, beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff. Add sugar and 1 pinch of salt. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in carefully.
4
Pour the dough into a springform pan (26 cm Ø) lined with baking paper. Bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 20-25 minutes. Remove from the oven, loosen the edge of the springform pan and let the sponge cake cool on a cake rack.
5
Cut the biscuit once. Meanwhile soak the gelatine. Wash the lemon, dab dry and grate the peel. Squeeze lemon and lime, collect the juice. Mix yoghurt, sugar, lemon peel, lemon and lime juice.
6
Squeeze out the gelatine, dissolve, stir into the yoghurt mass and place in a cool place. Whip 1 cup of cream until stiff and fold in as soon as the yoghurt begins to set. Spread half of the raspberry jelly on the shortcrust pastry base.
7
Put a cake ring around the base. Place a sponge cake base on top and spread half of the yoghurt cream on top. Place the second sponge cake base on top and spread the remaining yoghurt cream on top.
8
Allow to set in the refrigerator for at least 1 hour. Remove cake ring. Whip the remaining cream until stiff. Spread half of the cream on the cake ring. Fill the remaining cream into a piping bag with a star-shaped spout and decorate the cake with cream rings.
9
Add a blob of raspberry jelly to each and sprinkle with chopped pistachios.