Summary

Ingredients

• 300 g biscuit (s) (butter biscuits), whole rain
• 200 g butter
• 4 egg yolks
• 1 can condensed milk, sweetened (milkmaid)
• 240 ml lime juice
• 6 egg whites
• 150 grams sugar
• some baking soda
• 1 pinch (s) salt

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Instructions

1. For the bottom, crush 300 g wholemeal biscuits in the freezer bag. Melt 200 g butter and mix with the biscuits. Fill a 26 cm springform pan with the mixture and form an approx. 3 - 4 cm high rim. Pre-bake for 7 - 8 minutes at 175 ° C (top / bottom heat).
2. For the cream, whip 4 egg yolks until light yellow, stir in 1 can (400 ml) of sweetened condensed milk and briefly stir in 240 ml of lime juice. Place on the base and bake for another 25 minutes at 175 ° C.
3. Beat the 6 egg whites with a pinch of salt until very stiff. Gradually pour in approx. 150-200 g of sugar. Fold in a little baking powder, spread on the finished cake and draw a nice pattern through the egg whites.
4. Brown on the lowest rack in the oven at 250 ° C (grill setting). Make sure to stop there, otherwise the meringue will burn! Then place in the refrigerator for at least 2 - 3 hours.