As memorable as the first garden party in May - strawberries and rhubarb in a duet in our sour cream cake with red fruit jelly.
For about 16 pieces
For the dough
- 150 g of butter (melted)
- 250 g of the finest sugar
- 4 eggs
- grated peel of 1 organic lime
- 150 g buttermilk
- 300 g of flour
- 2 level teaspoon baking powder
- 400 g cream cheese with yoghurt (13% fat)
- 1 cup of firm sour cream (200 g)
- 75 g of the finest sugar
- Bowl of 1 organic lime
- 4 tablespoons lime juice
- 1 cup strawberry-rhubarb-grits (refrigerated shelf, 500 g)
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Beat butter and sugar with the whisk of the mixer or in the food processor for about 3 minutes until light creamy. Separate the eggs, and then beat the egg yolks one after the other. Stir in lime zest and buttermilk. Mix flour and baking powder, mix. Beat egg whites until stiff, fold in with whisk.
Place 2 dough pieces on a baking tray covered with baking paper, smooth with a dough sheet. Bake in a hot oven (180 degrees, center) for about 15 minutes. Remove, let the cake plate cool a little, pull the paper from the sheet metal.
3 Stir cream cheese, sour cream and sugar until smooth, then mix lime peel and lime juice loosely.
4 Spread the lime cream on the cake, smooth it out, leave to cool for about 30 minutes. With a tablespoon of flat troughs in the cream press, strawberry-rhubarb-grits on spoonfulwise distribute it. Keep the cake cold for approx. 4 hours.