Lemon Lime Cake

Ingredients

Directions

1. 1

   Melt the fat, let it cool down a little. Crumble the biscuits finely and mix with the butter. Line the bottom of a springform pan (20 cm Ø) with baking paper. Add the mixture and press it down to a smooth base. Chill for 30 minutes. In the meantime, mix the jelly powder in a pot with 250 ml cold water and let it swell for 10 minutes.

2. 2

   Mix quark, lime juice, sugar and vanillin sugar. Heat up the jelly while stirring (do not let it boil!). Let it cool down. Stir the jelly into the quark. Put it in a cool place. Wash the lemon balm, dab dry and chop finely. Whip 300 g cream until stiff. When the cream starts to gel, fold in cream and lemon balm. Spread the cream on the base and smooth it down. Chill for at least 2 hours. Whip 100 g cream until stiff, fill into a piping bag with a medium perforated spout.

3. 3

   Wash the lemon balm, dab dry and chop finely. Whip 300 g cream until stiff. When the cream starts to gel, fold in cream and lemon balm. Spread the cream on the base and smooth it down. Chill for at least 2 hours. Whip 100 g cream until stiff, fill into a piping bag with a medium perforated spout. Cut the cake out of the tin, squirt the tuffs onto the edge. Wash the limes, dab dry and cut into thin slices. Decorate the edge and surface with it. Remove strips from the lemon with a zest ripper. Decorate cream tuffs with it

4. 4

   Cut the cake out of the tin, squirt the tuffs onto the edge. Wash the limes, dab dry and cut into thin slices. Decorate the edge and surface with it. Remove strips from the lemon with a zest ripper. Decorate cream tuffs with it

5. 5

   waiting time approx. 2 hours