Lime cream cheese cake

Ingredients

Directions

1. 1

   Put the lady fingers in a freezer bag and crumble finely with the cake roll. Spread the bottom of a springform pan (26 cm Ø) with oil. Melt butter. Mix the lady fingers and butter and press them onto the bottom of the springform pan. Refrigerate the base.

2. 2

   In the meantime, wash the limes hot, rub dry and grate the peel. Squeeze 75 ml juice. Mix cream cheese, 175 g sugar and lime zest with the whisk of the hand mixer until smooth. Mix the cake glaze with 25 g sugar in a small pot and gradually stir with lime juice and 75 ml cold water until smooth. Bring to the boil briefly while stirring continuously. Remove from the stove. Quickly mix with the cream cheese mixture. Chill for about 10 minutes. In the meantime, whip the cream until stiff, fold into the cream cheese cream and spread the mixture on the cake base. Spread it on the cake base like a wave.

3. 3

   Quickly mix with the cream cheese mixture. Chill for about 10 minutes. In the meantime, whip the cream until stiff, fold into the cream cheese cream and spread the mixture on the cake base. Spread it on the cake base like a wave. Chill the cake for about 3 hours. Remove the cake from the tin and place it on a cake plate. Decorate with brown sugar, slices of lime and lemon balm and serve

4. 4

   waiting time approx. 3 hours