Lime cake

Name: Lime cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 125 g Flour; 70 g Butter or margarine; 30 g Sugar; 1 package Vanillin sugar; 1 Egg yolk (size M); 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Flour; 12 sheets white gelatine; 4 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 6 Limes; 3 (150 g each) Mug of whole milk yoghurt; 1 pinch Salt; 2 (200 g each) Cup of whipped cream; 50 g crushed pistachio kernels

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

125 g Flour
70 g Butter or margarine
30 g Sugar
1 package Vanillin sugar
1 Egg yolk (size M)
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Flour
12 sheets white gelatine
4 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
6 Limes
3 (150 g each) Mug of whole milk yoghurt
1 pinch Salt
2 (200 g each) Cup of whipped cream
50 g crushed pistachio kernels

Directions

1
Sieve the flour into a bowl, make a depression in the middle. Place cold fat in flakes on the rim. Put sugar, vanilla sugar and egg yolk in the middle. Mix all ingredients with the dough hooks of the hand mixer to a smooth dough. Wrap the dough in foil and leave to cool for 1 hour. Line the bottom of a springform pan (24 cm Ø) with baking paper. Roll out the dough on a floured work surface to the size of the springform pan and lay it on the bottom of the springform pan.
2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Let it cool down on a cake rack. For the filling, soak gelatine in cold water. Separate the eggs, beat the egg yolks, sugar, vanillin sugar with the whisk of the hand mixer until foamy. Wash the limes in hot water and rub dry. Grate the skin of 4 limes thinly and squeeze the juice. Stir 150 ml juice, peel and yoghurt into the egg yolk mixture. Squeeze the gelatine, dissolve at low heat and stir into the yoghurt mass. Place in the refrigerator. When the mixture begins to set, beat the egg white and salt and 1 cup of cream separately until stiff, fold both into the yoghurt mixture. Place the shortcrust pastry base on a cake plate and place the edge of the springform pan on top. Put the filling on the base and smooth it down. Place in the refrigerator for 2-3 hours. Whip the rest of the cream until stiff.
3
Place in the refrigerator. When the mixture begins to set, beat the egg white and salt and 1 cup of cream separately until stiff, fold both into the yoghurt mixture. Place the shortcrust pastry base on a cake plate and place the edge of the springform pan on top. Put the filling on the base and smooth it down. Place in the refrigerator for 2-3 hours. Whip the rest of the cream until stiff. Carefully loosen the edge of the cake with a knife and remove the edge of the springform pan. Spread the cake rim with 1/3 of the cream and sprinkle with the pistachios, put some pistachios aside for the surface. Fill the rest of the cream into a piping bag with star-shaped spout. Spray 12 tuffs on the cake surface edge, place one tuff in the middle. Cut remaining limes into 6 thin slices each. Cut the slices to the middle, turn the wheels and decorate the tuffs with them. Sprinkle the remaining pistachios on the middle of the cake and serve the cake well chilled. Makes about 12 pieces
4
Spread the cake rim with 1/3 of the cream and sprinkle with the pistachios, put some pistachios aside for the surface. Fill the rest of the cream into a piping bag with star-shaped spout. Spray 12 tuffs on the cake surface edge, place one tuff in the middle. Cut remaining limes into 6 thin slices each. Cut the slices to the middle, turn the wheels and decorate the tuffs with them. Sprinkle the remaining pistachios on the middle of the cake and serve the cake well chilled. Makes about 12 pieces
5
Cake plate: Eschenbach