Lime Yogurt Cake

A cake recipe for all foodies:

(*) For a cake springform pan of 24 cm ø) Crumble the biscuits in a hand mixer or possibly fill into a large bag and finely crush with a pastry roller. Separate the egg. Let the butter melt. Knead the biscuits with the egg white and the melted butter.

Preheat the oven to 200 °C (convection oven 175 °C). Line the cake springform pan with parchment paper. Pour in the crumb base and press firmly. Bake in the oven (center) for 15 minutes, then cool.

Meanwhile, for the filling, soak the gelatin in cold water for 5 min. Rinse the limes in hot water and dry them. Finely grate the peel and squeeze out the juice (yields about 100 ml).

Beat the yolks with the sugar in a whipping bowl until creamy. Fold in the lime zest and juice. Place the mixture in a warm water bath and beat at a low temperature until creamy. Later, stir in the yogurt.

Put the gelatin dripping wet in a small saucepan and let it melt at low temperature, but do not make. gradually stir into the yogurt mixture and cook cooled for half an hour until the cream begins to gelatinize.

In the meantime, place a springform border around the cake base. Whip the whipped cream until stiff and fold into the lime cream. Spread on the pastry and leave to cool for 2 hours. Then carefully remove the springform rim and bring the cake to the table.

Caution

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