Lime Curd Cake

Summary

Ingredients

• 250 g butter, room temperature
• 350 grams sugar
• 2 packs vanilla sugar
• 250 g flour type 405
• 0.5 ½ pack baking powder
• 8 egg (s)
• 125 g low-fat quark
• 6 lime (s), untreated, juice and the grated zest
• 2 pinch (s) salt
• possibly fat for the form, or baking paper

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Instructions

1. Preheat the oven to 180 ° C top / bottom heat and line a 26 cm springform pan with baking paper and / or grease it.
2. Rub the peel of all limes and squeeze out the juice. Half of the juice and half of the peel are intended for the dough and half for the curd, so collect them in separate containers if necessary.
3. Separate 3 eggs.
4. For the base, stir 125 g butter with 100 g sugar, 1 sachet vanilla sugar and half of the lime peel until frothy. One after the other, stir in 2 eggs and the quark. Mix all of the flour with the baking powder and a pinch of salt and sieve into the butter-egg-quark mixture and mix with it. While continuing to stir, add half of the lime juice to the batter. Then spread the dough in the prepared springform pan and bake for about 30 minutes. The stick test decides that the dough should be baked through but still be juicy.
5. Curd and egg whites for the hood can be prepared while the dough is baking.
6. For the curd, slowly melt the remaining 125 g butter over low heat in a large saucepan. In another bowl, beat 3 eggs and the separated egg yolks with 100 g sugar as well as the rest of the grated lime zest and the juice until foamy.
7. Then add the egg and sugar mixture to the pan with the melted butter and start to mix the parts together as quickly as possible. Now set the stove to medium heat and keep stirring with a whisk until the mass noticeably thickens, it should have the consistency of a thick hollandaise (attention: always stir well at the bottom of the pot, as the mass can harden quickly here). When the curd is ready, take the pot off the stove and switch it off, but keep stirring occasionally, as the residual heat can quickly put the cream on the bottom of the pot.
8. For the meringue hood, rinse the mixer attachments again thoroughly (must be free of grease) and then beat the egg whites stiffly with a pinch of salt in a bowl that is also as fat-free as possible, gradually allowing the remaining 150 g of sugar to trickle into the egg whites, for at least 5 minutes keep beating, if necessary put again briefly in the refrigerator.
9. In the meantime, the base should be fully baked and should have cooled down a little for 5 - 10 minutes (leave the base in the mold and the oven on!). Now pour the curd over the bottom and distribute it evenly. Then distribute the meringue evenly on the curd layer, ideally with a piping bag. Then put the cake in the oven for another 20-30 minutes, depending on the degree of browning of the meringue. When the time has elapsed, switch off the oven and remove the meringue from the edge of the mold so that there are fewer cracks, then leave it to rest for approx. 30 minutes with the door slightly open (stick a wooden spoon in between). When removing from the mold, carefully loosen the inside of the edge with a knife or wooden stick, meringue, curd and, if necessary, dough.
10. The best thing to do is to cover the cake with a kitchen towel, so that the meringue stays crispy.
11. I put this recipe together to use limes left over after a party.
12. 420 Kcal per serving

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