Lime cake

Ingredients for 1 servings:

• 150 g wholemeal butter biscuits, crushed
• 75 g almonds, chopped
• 150 g butter, melted
• 9 sheets of gelatin
• 6 limes
• 750 ml yogurt
• 300 ml cream cheese
• 150 g sugar
• 2 tbsp vanilla sugar
• 300 ml cream

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

no-bake

For the base, mix together the crushed whole-wheat butter biscuits, the chopped almonds (dry-toasted beforehand), and the melted butter. Then, place a 26cm cake ring on a cake plate, spread the biscuit mixture evenly, and press it down lightly. While the cream is being prepared, refrigerate the base. For the cream, first juice 5 limes. If the limes are untreated, you can grate the zest so that you can also use the zest for the cake. Prepare 9 sheets of gelatin according to the package instructions. In the meantime, mix the yogurt, cream cheese, sugar, and vanilla sugar with a hand mixer until creamy. Then stir in the lime juice and zest. When the gelatin is already liquid, add 6 tablespoons of the cream mixture to the gelatin and mix. Add the mixture to the remaining cream mixture and mix well. Then you wait until the cream has thickened enough to allow forked traces to be drawn. Then the cream is whipped and folded into the cream. Then everything can be poured onto the cake base, and the lime cake is refrigerated for 2-3 hours. Finally, you can decorate the cake with the last lime. For example, you can slice or grate the lime and arrange the slices or peels on the cake.