Mai Tai Cake

Ingredients for 6 servings:

• 200 g biscuits (butter biscuits)
• 200 g marzipan paste
• 150 g butter
• 600 g cream cheese, cream level
• 300 g natural yogurt
• 4 tbsp orange liqueur
• 50 g sugar
• 6 tbsp brown rum
• 4 sheets of gelatin
• 2 tsp flavoring (orange or fresh orange zest)
• 1 lime(s)
• 4 tbsp almond flakes
• 1 tbsp butter
• 2 tbsp cane sugar

Instructions

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

Super refreshing, even in summer! No baking required!

Place the butter biscuits in a freezer bag and roughly chop them with a rolling pin. Melt the butter in a saucepan. Roughly chop the marzipan in a mixing bowl and gradually knead it into the butter using a mixer (dough hook). Knead the biscuit crumbs into the marzipan mixture by hand. Press the mixture into the 26cm springform pan and use a tablespoon to form a flat surface. Make a 3cm high rim around the sides of the pan. Leave the base in the refrigerator for half an hour to set. In the meantime, soak the gelatin leaves in a little cold water. Mix the sugar, yogurt, orange zest, and cream cheese until smooth. Put the rum and orange liqueur in a small saucepan, add the soaked gelatin, and dissolve in the alcohol over low heat. Then add it to the cream cheese mixture, mix again, and spread it on the prepared cake base. Cut the lime, including the zest, into wafer-thin slices. Toast the almond slivers in a nonstick pan (without fat) until golden brown and remove. Melt the butter in the same pan, add the lime slices, and let them caramelize briefly (!) with the brown sugar. First, decorate the cake with the lime slices, then sprinkle everything with the almond slivers. The cake should be refrigerated for at least 3 hours. Note: If the cake is alcohol-free, you can replace the alcohol with the corresponding amount of orange juice.