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!
Ingredients
Biscuit base
250 g Bastogne biscuits
100 g Digestive biscuits
150 g butter, melted
Lime cream
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
Extras
300 ml cream, whipped
A little extra grated lime zest for decoration
Approach
Biscuit base
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.
Lime cream
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!
