Caipirinha Cake

For the caipirinha cake, first prepare the shortcrust pastry: Cut the ice-cold butter into pieces. Place flour on a work surface and knead with the butter pieces. Add the sugar, egg, a pinch of salt and lime zest and quickly knead into a smooth dough. Roll into a ball, wrap in plastic wrap and let rest in the refrigerator for 1 hour.

Then roll out the dough on a floured work surface and line the bottom of a tart pan with it. Line with baking paper and place the beans on top. Bake blind in the preheated oven at 180 °C for about 10 minutes. Take out and remove the beans together with the baking paper.

For the topping, rinse the limes with hot water and rub dry. Grate the zest from two limes, squeeze the juice from all the limes. Soak the gelatin in cold water.

Mix the yolks with the powdered sugar and beat in a bain-marie until thick and creamy. Dissolve the well squeezed gelatine in it and let the mixture cool in a cold water bath (add ice cubes). Slowly stir the lime juice into the egg mixture. Stir in cachaça, cream cheese, yogurt and lime zest. Allow to cool slightly.

Whip the cream until stiff and fold into the already slightly gelatinizing lime cream. Spread on the cake base and let the cake set in the refrigerator for at least 2 hours.

To finish, cut the limes into very thin slices and spread on the cake. Loosen the cake ring and add the finely chopped pistachios.

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