Caipi wrap cake

Ingredients for 1 servings:

• 200 g rusks, sponge fingers or biscuit crumbs
• 100 g butter (half-fat possible)
• 5 eggs, separated
• 1 pinch of salt
• 5 tbsp water, hot
• 150 g cane sugar
• 100 g flour
• 50 g nuts, ground
• 1 pack of gelatin powder
• 500 g yogurt
• 125 ml lime juice
• 4 tbsp Cachaça, to taste
• Sugar or sweetener as desired
• 200 g cream
• 400 g cream
• 1 lime(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Refined summer cake with light Caipi yogurt cream

For the base, it’s best to finely crumble the biscuits in a mixer. Melt the butter and stir in the crumbs. Place a cake ring or a 26cm springform pan on a cake plate. Press the crumb mixture into the ring to form the base and chill. Beat the egg whites with a little salt until stiff peaks, then sprinkle in 50g of sugar and beat again until stiff peaks form. Place in the refrigerator. Grease a baking tray and line it with baking paper. Preheat the oven to 200°C (top/bottom heat). Whisk the egg yolks with the water and gradually add the remaining sugar. When the mixture is thick and creamy, sprinkle the flour and nuts over it. Sprinkle the beaten egg whites on top and carefully fold everything in. Place the sponge cake on the prepared baking tray and bake in the preheated oven on the middle shelf for about 15 minutes. Immediately turn out onto a work surface and let cool slightly. For the filling, soak the gelatine according to the package instructions. Mix the yogurt with lime juice and cachaça, and sweeten to taste with sugar or sweetener. Dissolve the gelatin, stir in about 2-3 tablespoons of the yogurt mixture, and then beat the gelatin mixture into the yogurt mixture. Let it set in the refrigerator. Then whip the cream until stiff and fold it into the yogurt cream. The cream should now be spreadable. If not, refrigerate it for a while, as it shouldn’t be too soft. Spread the cream onto the sponge cake and cut it into even strips. Carefully roll up the first strip and place it in the center of the biscuit base. Carefully attach all the remaining strips to the previous one, winding them up like a spiral. Secure with the cake ring or springform pan and refrigerate. Meanwhile, whip the remaining cream until stiff. Fill 3 tablespoons of it into a piping bag with a round nozzle and refrigerate. Spread the remaining cream over the surface of the cake to smooth out any unevenness. Carefully loosen the cake ring and spread it over the edges of the cake. Cut the lime into thin slices. Use a piping bag to pipe tufts onto the surface and decorate with the lime.