Lime Sponge Cake

Separate eggs, beat egg yolks with vanilla sugar and sugar until white foamy. Whip the egg whites until stiff. Sift the flour and baking powder onto the egg yolk mixture, add the beaten egg whites and gently stir in both with the hazelnuts. Fill the dough into a cake springform pan (26 cm) lined with parchment paper, smooth the surface, bake in a heated oven at 180 degrees (U: 160 degrees / G: level 2-3) for 40 minutes. Bake and cool. Cut the base twice. Spread lime marmalade on the two bottom bottoms.

Grate zest from 2-3 limes, squeeze juice and mix with yogurt, sugar and white wine. Separately, whip egg whites and 200 ml whipped cream until stiff. Allow gelatine to melt according to package instructions, fold into yogurt cream with whipped cream and egg whites. Place a springform pan rim around the bottom cake layer, spread with half of the cream, place the second layer on top and press a little bit smooth.

Spread the rest of the cream evenly on top, cover with the last layer and leave the cake to cool for about 2 hours.

For the decoration, whip the whipped cream until stiff, cut the limes into thin slices and decorate the cake with them.

Tip: Use a normal or light yogurt as needed!

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