ingredients

Cesto

6 pcs eggs 150 g kris. sugar 150 ml water 150 ml oil 250 g semi-coarse flour 1 packet baking powder 1/2 pk lime juice strawberry jam to spread on the crust

Filling I

500 ml sour Cream 16ˇ% -flavoured 100 g kris. sugar 2 packets lemon-flavoured vanilla 3 packets Golden cob 900 ml milk

Filling II

1 pk lime zest 2 packets lemon-flavoured vanilla 1 packet Whipping Cream 250 ml whipping cream 500 g Mascarpone

progress

Fresh lime slices perfect for hot summer days.

1.

Whisk the egg yolks with the sugar, add the oil, water, lime juice flour mixed with baking powder and finally fold in the egg whites lightly. Bake at 200’C for 30 min. 30×40 cm baking sheet. Let the dough cool after baking, brush with jam.

2.

Cook pudding in milk, sugar, vanilla and golden cobs and stir in sour cream while still warm.

3.

Make the whipping cream into whipping cream. Add the vanilla, lime zest and the thickener. Separately, beat the mascarpone with the sugar and slowly combine with the whipped cream. Put ½ of this mixture on the pudding layer and decorate the other slices. I added a little more jam and lime to the decoration.