Caipirinha cake

Ingredients for 12 servings:

• 130 g flour (wheat flour)
• 2 tbsp, levelled cocoa powder
• 3 tsp, leveled baking powder
• 130 g brown sugar
• 1 packet of vanilla sugar (bourbon vanilla)
• 3 eggs
• 2 tbsp cachaça (sugar cane liquor)
• 130 g butter or margarine
• 500 ml whipped cream
• 125 ml lime juice
• 75 ml cachaça
• 1 pack of cream – cake aid
• 50 g brown sugar
• 250 g mascarpone
• 30 g meringue(s)
• 1 lime(s), sliced
• 1 cherry(s) (cocktail cherry)
• mint

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the dough, mix the flour, cocoa, and baking powder and sift it into a mixing bowl. Add the remaining ingredients and mix everything with a hand mixer fitted with a whisk on high speed for 2 minutes until you have a smooth dough. Pour the dough into a springform pan (26 cm diameter, base greased, lined with baking paper), smooth it out, and place the pan on the oven rack. Top/bottom heat: around 180°C (preheated). Fan: around 160°C (preheated). Gas mark 3 (preheated). Baking time: around 20 minutes. Turn the base out onto a wire rack lined with baking paper, peel off any baking paper, and allow the base to cool. For the filling, whip the cream until stiff. Make a cream from the lime juice, cachaça, cream cake mix, and sugar (without water) according to the package instructions. Stir in the mascarpone and fold in the cream. Cut the base horizontally once and place the bottom layer on a cake plate. Spread half of the cream on the base, spreading it in a slightly funnel-shaped pattern so that the edge is higher than the center. Cut the top layer into quarters and place the quarters in the funnel. Spread the remaining cream over the edge and the funnel-shaped surface. To garnish, crumble the meringue, fill the funnel (“caipirinha glass”) with crushed ice, and decorate with lime slices, the cocktail cherry, mint, and straws. Sprinkle the edge of the cake with brown sugar before serving. Tip: White rum can be used instead of cachaça. The cake base can also be spread with caipirinha jelly (recipe in the CK).