Lime Pie

Bases: Finely grate the marzipan and beat together with the 8 eggs until creamy (at least 10 min with a hand mixer). Divide the mixture and fill two springform pans (26 cm in diameter).

It works just as well with a cake springform pan. However, the base must be baked just a little longer and then cut horizontally. Baking time: 175 °C , top and bottom heat 20 min. In a convection oven offer 150 °C .

Filling: Stir the cream cheese with preserving sugar and fruit spread. Alternatively, you can choose lemon jam or Riesling jelly instead of the spread. Season with lime liqueur and a little lemon zest. Add the dissolved gelatine.

Mix everything well and finally fold in the whipped cream.

Place a springform rim around the cooled base. Fill with two thirds of the filling and spread evenly. Cover with the second base.

Spread the last third of the filling all around the cake. Garnish with lime slices and lemon balm leaves and bring to the table well chilled.

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