Caipirinha meets cake

Ingredients for 1 servings:

• 200 g biscuits (butter biscuits), possibly wholemeal
• 120 g butter
• 1 sachet of gelatin powder
• Water, cold for soaking
• 3 limes (organic)
• 2 eggs
• 250 g ricotta
• 70 g sugar, preferably brown
• 200 g cream
• 2 limes (organic)
• 100 g sugar
• some water, maybe

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours 30 minutes; Total time approx. 4 hours 15 minutes

delicious, fruity, simple, no baking

Crush the butter biscuits in a freezer bag. Melt the butter and mix with the breadcrumbs. Pour the mixture into a springform pan and press down firmly. Leave to set in the refrigerator for 20-30 minutes. Soak the gelatine in cold water according to the package instructions. Wash and dry 3 limes in hot water. Grate the zest and then squeeze out the juice. Separate the eggs. Beat the ricotta with the sugar, egg yolks, lime juice and lime zest until creamy. Gently warm the gelatine over low heat on the stovetop until it becomes completely clear. Stir in 2 tablespoons of the ricotta cream. Then stir into the remaining ricotta mixture and refrigerate until the mixture begins to set. Whisk the cream and egg whites separately until stiff peaks form and carefully fold them into the ricotta cream one after the other. Spread over the crumb base and refrigerate for at least 3 hours. To garnish, wash the remaining limes in hot water, dry them and cut into very thin slices. Heat with sugar and a little water over low heat for about 20 minutes, until the sugar dissolves, the lime zest softens, and a syrup forms. Add a little more water if needed. Let the syrup cool. Drain the lime slices and arrange them on the cake. Drizzle with syrup.