Summary

Ingredients

For the sponge cake base:

• 4 egg yolks
• 2 tablespoon water
• 80 g suar
• 1 packet vanilla sugar
• 0.5 ½ lemon (s), grated zest it
• 4 egg whites
• 1 pinch (s) salt
• 80 grams flour

For the cream:

• 2 lime (s), juice and grated zest it, untreated
• 2 egg (s)
• 35 g cornstarch
• 100 g suar
• 200 ml water
• 200 ml whipped cream, chilled
• 300 g raspberries, fresh, for toppin
• Powdered sugar, for sprinkling

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Instructions

1. For the dough, stir the egg yolks with the water until frothy.
2. Add sugar, vanilla sugar and lemon zest and beat for another 3 minutes until a thick cream is formed.
3. Beat egg whites with a pinch of salt until stiff.
4. Put the egg whites on the egg yolk mixture and sieve the flour over it. Carefully fold everything into the egg yolk mixture with a whisk or wooden spoon (not a mixer).
5. Line a baking sheet with parchment paper and distribute the mixture evenly on it and smooth it out.
6. Bake in a preheated oven at 200 degrees for about 12 minutes until golden yellow!
7. Turn out onto a damp tea towel sprinkled with sugar, peel off the baking paper and let it cool down.
8. For the cream:
9. Put the lime juice, grated lime zest, eggs, cornstarch, sugar and water in a saucepan and bring to the boil with a whisk, stirring constantly and vigorously.
10. Then remove the pot from the stove and let the cream cool while stirring occasionally.
11. Whip the well-cooled whipped cream until stiff, carefully fold it into the cooled cream and place the lime cream in the refrigerator for about 10 to 15 minutes.
12. Halve the cooled biscuit and spread half of it with half of the cream.
13. Spread the washed raspberries evenly on top, cover with the rest of the cream and put the second piece of dough on top as a lid.
14. Place in the refrigerator for about one to two hours and only then cut into small pieces!
15. Tip:
16. Before you cut the slices into pieces, put the cream slices in the freezer for about half an hour!
17. Sprinkle with powdered sugar before serving!