Lime and raspberry cake

Ingredients

Directions

1. 1

   Defrost the raspberries. Wash the limes, grate dry and thinly grate the skin of 2 limes. Squeeze 3 limes. Cream fat, 250 g sugar, grated lime zest and salt. Gradually stir in the eggs. Mix flour and baking powder and alternately stir 10 tablespoons of lime juice briefly into the fat mass.

2. 2

   Grease a fat pan of the oven (approx. 32 x 39 cm) and sprinkle with flour. Spread the dough evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the cake cool down. Soak gelatine in cold water. Set aside about 45 raspberries for decoration. Mix 120 g sugar, yoghurt, 4 tablespoons lime juice and remaining raspberries. Whip the cream until stiff. Squeeze the gelatine and dissolve. Add 4 tablespoons of the yoghurt cream and stir into the remaining cream. Place a cake frame around the cooled base. Stir the cream into the cream and fill the base.

3. 3

   Whip the cream until stiff. Squeeze the gelatine and dissolve. Add 4 tablespoons of the yoghurt cream and stir into the remaining cream. Place a cake frame around the cooled base. Stir the cream into the cream and fill the base. Put the cake in a cool place for about 2 hours. Tear off the zests of 2 limes. Cut the cake into 20 pieces and decorate with raspberries and lime zests