Lime toffee cake from the tray

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the limes in hot water and grate them dry. Peel the zest from 4 limes in zests with a zest ripper and cover them with moist kitchen paper. Thinly grate the zest of 2 limes. Squeeze the grated limes. Cream fat, 250 g white sugar, brown sugar, vanillin sugar and salt with the whisk of the hand mixer.

2. 2

   Add grated lime zest and stir in. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir in. Finally stir in lime juice and liqueur. Spread the dough onto the greased fat pan of the oven (approx. 32 x 41 cm) and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. In the meantime, cut 2 limes into 12 thin slices each. Simmer 50 ml water and 50 g sugar for 4-5 minutes, then remove from the heat. Add the lime slices to the sugar syrup for about 1 minute, then place on a cake rack and drain. Take the cake out of the oven and let it cool down on a cake rack. After about 30 minutes, chop the caramel sweets into small pieces and heat them up together with the cream while stirring until a smooth liquid caramel is formed.

3. 3

   In the meantime, cut 2 limes into 12 thin slices each. Simmer 50 ml water and 50 g sugar for 4-5 minutes, then remove from the heat. Add the lime slices to the sugar syrup for about 1 minute, then place on a cake rack and drain. Take the cake out of the oven and let it cool down on a cake rack. After about 30 minutes, chop the caramel sweets into small pieces and heat them up together with the cream while stirring until a smooth liquid caramel is formed. Spoon the caramel quickly into strips over the cake with a spoon and let it cool down for about 30 minutes. Cut the cake into 24 pieces (works well with a hot, slightly oiled knife) and decorate with lime wedges and lime zests

Nutrition Facts

KCAL
370 kcal

CARBS
34 g

FATS
23 g

PROTEINS
6 g