Caiprinha Cake
The perfect caiprinha cake recipe with a picture and simple step-by-step instructions.
- 150 g Whole grain biscuits
- 1 tbsp Brown sugar
- 75 g Butter
- 3 tbsp Cachaca (cane schnapps)
- 1 piece Lime
- 2 Stalk Mint fresh
- 200 g Cream yogurt
- 200 g Cream
- 200 g Quark
- 125 g Sugar
- 1 Baggage. Instant gelatin
- Fresh mint and lime to decorate
Bottom: Line a springform pan (18 cm) with baking paper and melt the butter. Put the biscuits in a freezer bag and use a rolling pin to make very fine crumbs. Mix the biscuits with butter and sugar well. Pour the biscuit mixture into the mold and press firmly. Put in the refrigerator for half an hour.
Cream: squeeze the lime. Finely hook several mint leaves. Whip the cream with sugar until stiff. Mix the yogurt and quark with the mint leaves and cachaça. Fold in the cream and instant gelatine. Spread the cream on the cake base and smooth it out. Chill for four hours and garnish with mint and lime wedges before serving.
John Myers
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