Yogurt and Lime Cake

A crunchy base made from whole grain biscuits and a juicy yogurt cream. Simple and fun, for special and less special occasions. This exquisite dessert will provide a tasty surprise.

Details

  • Preparation Time: 150 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 150 g Flour, Whole wheat

  • 1 piece Egg, egg white, fresh

  • 150 g Butter, unsalted

  • 4 pieces Gelatin powder, unsweetened

  • 3 pieces Lime, fresh

  • 2 piece Egg, egg yolk, fresh

  • 100 g Sugar, white

  • 150 g Yogurt, plain, from whole milk

  • 100 g Sweet cream

Steps

  1. Finely crush the biscuits in a mixer or place them in a large bag and crush with a rolling pin. Beat the eggs and separate the yolks from the whites. Remove one egg white. Knead the crumbs with the remaining egg white and melted butter into a uniform mass. Preheat the oven to 200 °C. Line the bottom of the cake mold with baking paper. Place the mixture with biscuit crumbs into the mold, spread it evenly, and press it firmly against the bottom of the mold. Place the mold in the oven and bake on the middle rack for 15 minutes, then let it cool.

  2. Meanwhile, soak the gelatin in cold water for about five minutes. Wash the limes with water and dry them. Finely grate the zest and squeeze the juice. Cream the yolks with sugar and mix in the lime zest and juice. Place a small pot on the stove and heat a little water over low heat. Place a bowl with the ingredients on top and whisk the mixture until frothy in a water bath. Mix in the yogurt.

  3. Place another small pot on the stove and dissolve the squeezed gelatin in it, making sure it doesn't boil. Gradually mix it into the yogurt cream and let it sit in a cool place for 30 minutes to start setting.

  4. Whip the cream very firmly and gently fold it into the lime cream with a whisk. Spread the cream onto the cake base and refrigerate for two hours. Then carefully remove the mold ring. Decorate the cake as desired and serve on a plate.

Nutrition Information (Per 100g)

  • Calories: 332.75 kcal
  • Fat: 19.21 g
    • Saturated Fat: 11.5 g
  • Carbohydrates: 32.61 g
    • Sugars: 14.56 g
  • Protein: 8.88 g
  • Fiber: 2.62 g

Advice

The amount of ingredients is adjusted for a cake mold with a diameter of 24 cm. The light lime cake pairs well with afternoon coffee. It can be decorated with thin slices of lime or chopped pistachios. If using a convection oven, preheat it to 175 °C.