Mai Tai Cake

Ingredients for 1 servings:

• 200 g biscuit(s), (egg biscuits)
• 125 g butter
• 200 g marzipan paste
• 600 g double cream cheese
• 300 g mild yogurt
• 6 tbsp rum, brown
• 4 tbsp orange liqueur
• 3 packs of gelatin, ground
• 50 g sugar
• 1 pack orange peel, grated
• 1 lime(s), untreated
• 2 tbsp almond slivers

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

for Caribbean lovers

First, place a sheet of baking paper on a cake plate and place a closed springform pan on top, without the base. For the base, roughly crush the egg biscuits in a freezer bag using a rolling pin. Melt the butter in a saucepan while stirring. Roughly crush the marzipan mixture and gradually knead it with the butter using a mixer. Now knead the egg biscuit crumbs into the mixture, pour the mixture into the springform pan, and press evenly into a flat base, leaving a 2-3 cm high “uneven” edge. Refrigerate the base for at least 30 minutes. For the topping, combine the cream cheese, yogurt, rum, and liqueur in a bowl and mix until smooth. Stir in the gelatin on low speed and continue stirring for about 1 minute. Mix the sugar and grated orange zest and stir in. Spread the mixture over the base in a slightly wavy, dome-shaped layer. The cake must be refrigerated for at least 3 hours. Meanwhile, roast the almonds in a dry pan until light brown and let cool on a plate. Wash the lime in hot water, dry it, and cut it into very thin slices. Using a wide cake lifter, remove the cake from the baking paper and peel the baking paper away from under the cake base. Carefully loosen and remove the springform pan rim with a knife. Before serving, slice the lime slices halfway down the cake, twist them, and arrange them decoratively on the cake, scattering the almonds between them.