Lime cake (diabetics)

Ingredients

Directions

1. 1

   Knead flour, diabetic sweetener, egg yolk, egg, cold butter in pieces and salt to a smooth dough. Wrap in foil and chill for about 1 hour. Then roll out the dough thinly on a floured work surface. Line a springform pan (24 cm Ø) with it and press up one edge. Prick the base of the dough several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

2. 2

   Let it cool down completely on a cake rack. Wash 1 lime hot and rub dry. Finely grate the peel and squeeze the juice. Soak gelatine in cold water. Stir curd, soured milk, lime juice and zest until smooth. Season to taste with sweetener. Squeeze out the gelatine, dissolve at low heat and mix with 2 tablespoons of cream. Then stir into the remaining cream and chill. As soon as the cream starts to gel, spread on the shortcrust pastry base and smooth it down. Chill for at least 2 hours. In the meantime, wash 2 limes and rub dry. Cut the peel of 1/2 lime into fine strips.

3. 3

   Then stir into the remaining cream and chill. As soon as the cream starts to gel, spread on the shortcrust pastry base and smooth it down. Chill for at least 2 hours. In the meantime, wash 2 limes and rub dry. Cut the peel of 1/2 lime into fine strips. Peel both limes so that the white skin is completely removed. Cut the limes into thin slices and cover the cake with them. Serve the cake decorated with pistachios and lime zest

4. 4

   Waiting time approx. 3 hours. / 1 1/2 BE