Lime pie with a cinnamon base and whipped cream. Wow, this cake is one of my absolute favorite cakes. The cake consists of a crispy butter-filled cinnamon biscuit base of Bastogne and Digestive biscuits, a soft and delicious lime cream made from condensed milk and whipped cream and lime zest on top. The cake is almost a fusion between a cheesecake and a key lime pie. It’s best to make the cake the day before it’s to be served, so the lime cream can settle to get the perfect texture. Enjoy!
250 g Bastogne biscuits
100 g Digestive biscuits
150 g butter, melted
6 eggs yolks (you’re welcome to use pasteurized egg yolks)
1.5 tins of condensed milk
Freshly squeezed juice and zest of 4 organic limes
300 ml cream, whipped
A little extra grated lime zest for decoration
Process the biscuits in a food processor so they’re finely crushed. Melt the butter and mix it well with the biscuits to form a uniform mixture. Line a 23 cm spring form with baking paper in the bottom and pour the biscuit mixture into the mold and press it firmly together. Bake the base for 10 minutes at 170 C convection. Allow the base to cool.
Turn the oven down to 165 C convection.
Pour the egg yolks, condensed milk and lime juice into a bowl and whisk them well until it turns into an even cream. Pour the lime cream onto the cooled biscuit base and bake the pie for 25-30 minutes, until the cream is baked. It shouldn’t seem runny. It should feel firm/spongy when you press it gently. Let it cool for about 2 hours or until the cream has set.
Carefully release the cake from the mold. Just before serving, whip the cream into a light froth and spread it on the cake. Decorate with lime zest and maybe even a few crushed Bastaogne biscuits. Serve and enjoy!