Lime Cream Pie

For the lime cream cake, first separate the eggs and beat the egg whites to snow. Beat yolks, powdered sugar, water and lemon zest to a thick cream.

Sift flour with baking powder and mix well. Fold in the snow bit by bit. Pour the mixture into a greased springform pan 7. Bake in the oven at 180 °C top/bottom heat for about 45 minutes.

Remove the cake from the oven, allow to cool and remove from the springform pan.

For the cream, whip the whipped cream with the powdered sugar until stiff. Squeeze the lemon and limes and grate the zest. Stir the lime yogurt, lemon zest, lemon juice, lime zest and lime juice into the whipped cream. Stir in the gelatine well.

Cut the base 1x in half, place a springform ring around the cake and spread the cream on the base. Place the lid on top and refrigerate for approx. 4 hours.

Whip the cream until stiff, spread it all over the lime cream cake and decorate as desired.

Preparation Tip:

Decorate the lime cream pie according to the occasion or sprinkle with chopped pistachios, shredded coconut, chocolate chips as desired.

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