Summary

Ingredients

• 200 g flour
• 90 g butter
• 1 pinch (s) salt

For the filling:

• 350 g papaya, just the pulp
• 125 g butter
• 170 grams sugar
• 3 egg (s)
• 1 lime (s)
• 1 shot rum, brown

For the meringue topping:

• 2 egg whites
• 2 tablespoon powdered sugar
• 1 pinch (s) salt

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Instructions

1. Mix the salt into the flour, cut the butter into small cubes and knead into the flour until the mixture is nice and crumbly. Knead in two to three tablespoons of cold water successively until a uniform dough is formed. Wrap in cling film or cover with a damp cloth and let rest in the refrigerator for half an hour.
2. Then line a buttered springform pan with the dough, cover with baking paper, weigh down with dry legumes or pieces of cutlery and bake at 180 degrees in a preheated oven for a quarter of an hour. The dough should then be firm and the edge should have turned a light yellow color. Remove the parchment paper with the covers and bake for another fifteen minutes at the same temperature.
3. For the filling, first mix the softened butter with the sugar until creamy. Puree the pulp of the papaya with a hand blender, add the juice of the lime and a dash of rum and mix everything with the sugar cream. Beat the three eggs well and stir in evenly. Season again to taste and spread on the shortcrust pastry base. Bake in the oven at 180 degrees for about forty minutes until the fruit mixture has solidified. However, it retains a creamy consistency and does not become stiff!
4. Beat the egg whites with a pinch of salt and pour in the powdered sugar. Always keep beating. Spread the egg whites on the hot cake. It looks very nice when you shape the surface into small waves or pull up little tips. Place in the oven again for about ten minutes until the surface has turned a light brown color.