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Caipirinha cake

updated

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Ingredients for 1 servings:

  • 150 g ladyfingers
  • 125 g butter
  • 600 g cream cheese (Philadelphia Balance)
  • 300 g yogurt
  • 75 ml tonic water
  • 75 ml cachaça (sugar cane liquor)
  • 1 lime(s), squeezed
  • 3 sachets of Gelatin Fix
  • 75 g cane sugar
  • lime(s), finely sliced, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Place the sponge fingers in a freezer bag, seal the bag, and crumble the contents completely using a rolling pin or your hands. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Combine the Philadelphia Balance, yogurt, tonic water, cachaça, and lime juice with an electric hand mixer. Stir in the Gelatin Fix and continue stirring for 1 minute. Then stir in the cane sugar. Pour the cream into the springform pan. Refrigerate the cake for at least 3 hours. Decorate with lime slices, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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