Lime cake (diabetics)

Name: Lime cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 180 g Butter biscuits (suitable for diabetics); 90 g Butter or margarine; 12 sheets white gelatine; 4 Eggs (size M); 7-10 Tbsp pulp of 1/2 vanilla pod; 6 Limes; 500 g Whole milk yoghurt; 7-10 Tbsp liquid sweetener; 350 g Whipped cream; 50 g crushed pistachio kernels

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

180 g Butter biscuits (suitable for diabetics)
90 g Butter or margarine
12 sheets white gelatine
4 Eggs (size M)
7-10 Tbsp pulp of 1/2 vanilla pod
6 Limes
500 g Whole milk yoghurt
7-10 Tbsp liquid sweetener
350 g Whipped cream
50 g crushed pistachio kernels

Directions

1
Finely crumble the biscuits. Work into crumbs with fat. Place a springform pan rim (24 cm Ø) on a cake plate. Put the cookie crumbs into the tin and press them down to form a base. Put them in a cold place
2
Soak the gelatine. Separate eggs. Beat egg yolk and vanilla pulp until fluffy. Grate the skin of 4 limes thinly, squeeze the juice. Stir 150 ml juice, peel, yoghurt and some sweetener into the egg yolk mixture. Squeeze out the gelatine, dissolve and also stir in. Put in a cool place
3
Beat the egg whites and 200 g cream separately until stiff. When the yoghurt mass begins to set, fold in the beaten egg white and cream. Put the filling on the base and smooth it down. Put the cake in a cool place for 2-3 hours
4
Whip the rest of the cream until stiff. Remove the cake from the rim of the mould. Spread the edge of the cake with 1/3 of the cream and sprinkle with pistachios. Spray the rest of the cream as tuffs onto the cake. Cut the remaining limes into thin slices and decorate the cake with them.
5
Tip: As a non-diabetic you can prepare the cake with "normal" butter cookies. Whip the egg yolk cream with 75 g household sugar until foamy
6
Cake plate: Eschenbach