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Lemon-lime cake

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Ingredients for 1 servings:

  • 150 g ladyfingers
  • 125 g butter
  • 1 lemon(s), fresh
  • 1 lime(s), fresh
  • 500 g cream cheese
  • 500 g natural yogurt
  • 100 g sugar
  • 3 packs of Gelatinefix
  • 1 packet of Bourbon vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Summer cake, no baking, for 16 pieces

Crumble the sponge fingers. Melt the butter and mix with the breadcrumbs and vanilla sugar. Press everything into a 24cm springform pan. Zest the lemon and lime. Finely grate the zest. Squeeze out the juice. Mix the cream cheese, natural yogurt, sugar, lemon juice, and lime juice well, then stir in the gelatin fix. Spread the cream mixture on the crumb base and refrigerate for 4 hours. Garnish with lemon and lime zest.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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