Caipirinha Cake

Batter base

• Beat the eggs, sugar and margarine in the kitchen machine (or hand mixer) until frothy, then mix the baking powder into the flour and sift the whole thing over the egg foam mixture and fold in loosely. Grease a springform pan with a diameter of 26 cm and sprinkle with breadcrumbs. Pour the batter into the mold and bake in the preheated oven at approx. 170 degrees for 40 minutes.
• Squeeze out the juice of approx. 6 - 7 limes (it must make 200 ml. Juice). Then stir the brown sugar into the juice and let stand until the sugar is completely dissolved. In an extra bowl, whip the cream with a little vanilla sugar until stiff. Soak 8 sheets of gelatine in cold water and then dissolve in a small saucepan while adding heat, add the dissolved gelatine to the lime sugar solution. Then stir the yogurt and quark into the lime sugar solution, then fold in the whipped cream.
• cut through the cooled cake base once, soak both halves with the pitu. Place the lower half of the base on a cake sheet and put a flexible cake ring over it. Cut the spoon bisquits straight on one side with a sharp knife and then place with the flat surface facing down between the cake base and the cake ring (upright). (This results in a cake edge made from spoonbills. Then fill 2/3 of the caipirinha cream on the lower cake base and smooth it out, then place the upper half of the cake base on top, spread the rest of the cream smoothly on the upper base and put the cake in the refrigerator overnight After cooling, carefully peel the cake ring upwards, sprinkle the surface of the cake with brown sugar and light it up. Garnish the cake as shown.