Caipirinha cake

For 6 people
  • 3 Eggs
  • 80 g sugar
  • 1 Pk. Vanilla sugar
  • 1 Pk. Lemon peel grated
  • 1 pinch Salt
  • 4 EL Oil
  • 90 g flour
  • 1 TL baking powder
  • 450 ml lime juice
  • 4 EL sugar
  • 1 Pk. Vanilla pudding powder
  • 500 ml Yoghurt
  • 125 g Icing sugar
  • 1 Pk. Vanilla sugar
  • 1 TL Lemon flavor
  • Cachaca at will
  • 8 sheet gelatine
  • 5 EL Lime juice
  • 250 ml whipped cream
45 minutes
1.
For the base, stir together the eggs, sugar, vanilla sugar, lemon zest and salt until creamy. Add the oil, stir briefly, fold in the flour and baking powder. Pour the mixture into a springform pan (lined with baking paper) and bake at 180 ° C for about 20 minutes.
2.
For the pudding, bring the lime juice and sugar to the boil and stir in the pudding powder. Spread the pudding on the cooled cake base and refrigerate for about 1 hour.
3.
Soak gelatin in water for the lime cream. Mix the yogurt with sugar, vanilla sugar, lemon flavor and cachaca well. Dissolve gelatine in the heated lime juice and stir into the yoghurt mixture.
4.
Beat the whipped cream until stiff and fold in, spread the cream on the cake and chill for about 3 hours.
5.
As a decoration you can spread lime zest and filleted lime slices on the cake, sprinkle the edge with cane sugar.

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