Caipirinha cake with chocolate sponge cake

Ingredients for 8 servings:

• 1 lime(s)
• powdered sugar
• 150 g flour
• 100 g butter
• 50 g sugar
• Salt
• 1 tsp lime(s) – zest, grated
• 1 cake base (chocolate sponge base, 24 cm)
• 3 tbsp jam (lemon marmalade)
• 2 lime(s), untreated
• 6 cl schnapps (sugar cane schnapps)
• 2 cl beet syrup
• 500 g yogurt
• 160 g sugar
• Lime(s), untreated, grated peel
• 10 sheets of gelatin
• 400 ml cream
• 100 g dark chocolate, 12 cherries

Instructions

Working time approx. 50 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 50 minutes

Wash the lime, pat dry, and thinly slice. Place on a baking sheet lined with baking paper and dust with powdered sugar. Dry at 60°C (40°C fan oven) for 6-8 hours. Turn after 3 hours. Knead together the flour, butter, sugar, a pinch of salt, and 1 teaspoon of lime zest. Chill in foil for 60 minutes. Preheat oven to 180°C (160°C fan oven). Roll out the shortcrust pastry (24 cm in diameter), place on a greased baking sheet, and bake for 10 minutes. Let cool. Spread with jam. Place the sponge cake on top. For the Caipirinha, wash and dice the limes. Squeeze vigorously with a muddler, mix with the schnapps and syrup. Mix together the yogurt, 150g of sugar, and the lime zest. Strain the Caipirinha and pour in. Stir in the dissolved gelatin. Chill for 30 minutes, whip 250ml of cream until stiff, and fold in. Enclose the sponge cake in a cake ring, spread with cream, and chill for 4 hours. Remove the ring. Using a knife, shave off chocolate shavings and sprinkle over the cake. Whip 150ml of cream with 10g of sugar until stiff, and pipe onto the cake in spirals. Garnish with cherries and lime wedges.