Lime Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease the muffin cups (with 6 wells, made of silicone) with oil and place them on a fat pan of the oven. Melt butter. Pour Shortbread into a freezer bag, close bag. Finely chop the biscuits with a cake roll. Mix butter and biscuit crumbs. Line a board with baking paper. Form a flat bottom in a dessert ring (7 cm Ø) from the crumb mixture. Remove the ring again and repeat the process 5 times. Put the bases in a cold place

2. 2

   Mix cream cheese with lemon curd. Whip 100 g cream with the whisk of the hand mixer until stiff and fold into the cream cheese. Beat the egg whites until stiff, add sugar at the end. In 2 portions, carefully fold into the cream cheese mixture. Carefully fill the mixture into the muffin wells. Slide the tray into the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1). Fill the baking tray with water so that the tins are immersed in water and bake for approx. 20 minutes

3. 3

   Switch off the oven, open the oven door. Let the lime tartlets cool down in the oven for about 30 minutes. Remove the tray carefully from the oven. Place the ramekins on a board and place the tops of the ramekins on top of the tartlets and press them down gently. Put the tartlets in the freezer for about 1 hour. Press the tartlets out of the ramekins immediately and defrost them in a cool place for about 30 minutes

4. 4

   Wash the lime and cut into 6 slices. Whip 100 g cream with the whisk of the hand mixer until stiff, fill into a piping bag with perforated spout. Spray small cream tuffs onto the tartlets and decorate with a lime wedge

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
430 kcal

CARBS
29 g

FATS
32 g

PROTEINS
7 g