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Caipirinha pie: The recipe


Photo: My favorite recipe

This cake makes right!

Summer, sun, Caipirinha! This cake is delicious and has that certain something with a dash of rum!

For about 12 pieces Caipirinha cake these ingredients are needed:

Baking time approx. 110 minutes.

"Wrong" Shortcrust:

  • 140 g of flour
  • 1 Msp. Baking powder
  • 50 g of sugar
  • 80 g margarine

Biscuit base:

  • 3 eggs (size M)
  • 100 g of sugar
  • 75 g of flour
  • 50 g cornstarch
  • 1 teaspoon Baking powder

Filling:

  • 2 organic limes
  • 6 sheets of gelatin
  • 500 gmole milk yoghurt
  • 3 tablespoons white rum
  • 75 g brown sugar
  • Peppermint syrup at will
  • 750 g of whipped cream
  • 1 bag. Vanilla sugar

Furthermore:

  • about 3 tablespoons powdered icing
  • Brown sugar
  • Mint and lime slice to decorate
  • baking paper

Step by step to the Caipirinha cake:

1st dough :

Knead flour, baking powder, sugar, margarine and 1 tablespoon of water.

Press the dough in a baking mold (26 cm Ø) lined with baking paper as a base.

Prick multiple times.

Bake in a hot oven at 200 ° C for about 12 minutes.

Let cool down.

2. Sponge:

Separate eggs.

Beat the egg whites with 2-3 tablespoons water and sugar until stiff.

Stir in the yolks.

Sieve flour, starch and baking powder on top.

Spread the mixture into a baking tin (26 cm Ø) lined with baking paper.

Bake in a hot oven at 175 ° C for 25-30 minutes.

Cool biscuit, halve once horizontally.

Spread "shortbread" with icing sugar.

1. Place the sponge cake on it.

3rd filling:

Rub off lime peel.

Halve limes, squeeze juice.

Soak gelatin.

Mix the yoghurt, rum, brown sugar, lime peel and juice.

Stir in the syrup.

Express gelatin, dissolve.

Stir with about 3 tablespoons yoghurt cream, stir in the rest of the cream.

Cool cream for approx. 25 minutes.

Stir 250 g of cream until stiff, put under the gelling cream.

4th

Place the cake ring around the 1st bottoms, spread on the cream.

2. Place biscuit on top.

Mind. To cool for 4 hours.

Remove the ring.

Beat 500 g cream with vanillin sugar until stiff.

Cake with it. Decorate with brown sugar, mint and lime slices.

Recipe by H. Feldhaus from Goldenstedt

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