Thaw the frozen raspberries. Wash the limes, rub dry and thinly rub the peel of 2 limes. Squeeze 3 limes and set aside the juice. Squeeze 1 more lime and set this juice aside separately (for the gelatine)
PREPARATION:
Mix the butter with 250 g sugar, a pinch of salt and the lime zest until creamy. Gradually stir in the eggs; Always stir in each egg individually before adding the next egg. Mix the flour and baking powder and stir quickly into the fat mass alternately with 10 tablespoons of lime juice.
Brush a baking sheet or the oven pan (approx. 32 x 39 cm) with a little butter and dust with flour. Spread the dough evenly on top and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25 - 30 minutes and let the finished cake cool down.
Soak the gelatine leaves in the juice of the squeezed lime for about 5 minutes.
Mix 120 - 130 g sugar (depending on personal taste), the yoghurt, 4 tablespoon lime juice and the thawed frozen raspberries together well. Whip the cream until stiff. Squeeze out the gelatine sheets well and dissolve according to the instructions on the packet in a small saucepan over a mild heat. Add 4 tablespoons of the yoghurt cream to the dissolved gelatine, stir in quickly and stir this mixture into the rest of the cream. (never the other way around!)
If necessary, place a square cake frame around the cooled base. Stir the whipped cream into the cream and spread on the cooled base. Chill the cake for about 4 hours (but preferably overnight so that the cream can set properly).
Use a zest to remove the zest from 2 lime leaves. Cut the cake into approx. 20 pieces and decorate with the fresh raspberries from the bowl and the lime zest. Lemon balm leaves also look very nice with it.
TIP:
I have already baked this cake from half the amount in a 28 cm springform pan. That went wonderfully!
I caught the juice of the thawed frozen raspberries and put it in the cream.
Ingredients
Print Recipe
Pin Recipe