*1 cake springform pan 26 cm ø It comes out of the refrigerator and is as refreshing as a Caribbean drink 1. Cook the dough base: Form cookies in a freezer bag, roll over them with a pasta walker and finely grind the cookies. Knead crumbs together with butter. Line the bottom of the springform pan with the crumbs and leave to cool. Soak gelatine in cold water according to package instructions, then squeeze out. 3.
Stir through the cake cream:
Whip egg yolk mixture in cold water bath until cooled. Fold in lime zest and juice with yogurt. Heat schnapps in a saucepan, let gelatine melt in it, fold into yogurt mixture. Whip 400 g whipped cream until stiff, fold into the lime cream. Place the cake base on a plate and put a cake ring around it.
2. grate lime peel:
Rinse untreated limes under hot water, dry. Grate the zest from one. Squeeze this and 3 other fruits. Halve remaining untreated lime, cut into thin slices, set aside. Whip the yolks with the powdered sugar over a hot water bath until creamy. 4.
Decorate the cake with whipped cream:
Spread the top cream on the pastry base in the mold, cool for about 2 hours. Whip remaining whipped cream until stiff, place in a piping bag fitted with a nozzle. Remove cake ring. Decorate the surface of the cake with dots of cream and halved lime slices. Decorate the edge and center of the cake with chopped pistachios.
Tip: Use creamy natural yogurt for an even more finely
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