Margarita cake (with schuss)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roll out the short pastry on the floured work surface, fold over half lengthwise. Roll out to a circle (30 cm Ø). Grease a springform pan (24 cm Ø) and sprinkle with flour. Put the dough into the form, press the edges. Prick the dough base several times with a fork. Line with baking paper, fill in dried peas. Bake blind in the preheated oven on the lower shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes, remove. Remove paper and dried peas. Bake at the same temperature for another 5 minutes

2. 2

   In the meantime, rinse the limes in hot water. Cut or slice one into thin slices. Bring 4 tablespoons of water with sugar to the boil in a large pan. Caramelise the lime slices for 2-3 minutes over medium heat. Place them side by side on a baking tray lined with baking paper and let them cool down. Remove the tart base from the oven and let it cool down for about 1 hour

3. 3

   Soak gelatine for the cream. Wash lemon balm, shake dry and chop finely, except for a few leaves for decoration. Finely grate the remaining lime zest, halve the lime and squeeze the juice. Squeeze the gelatine well and dissolve it with 4 tbsp. yoghurt in a saucepan over low heat while stirring. Mix with remaining yoghurt, 30 g icing sugar, tequila, lime juice and 3/4 of the zest. Whip the cream with the whisk of the hand mixer until stiff and fold it into the yoghurt. Fill the tart base with the cream and chill for approx. 3 hours

4. 4

   Top the tart with slices of lime. Decorate with the remaining lime zest and lemon balm leaves. Dust with 1 teaspoon icing sugar

5. 5

   waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
190 kcal

CARBS
20 g

FATS
10 g

PROTEINS
3 g