From the author
The recipe is designed for a shape of 18 cm. I recommend using a split mold or a pastry ring. Preheat the oven to 180 °. Beat butter with sugar.
Sift flour in a bowl with a pinch of salt, mix with a spoon, without using a mixer.
Cover the bottom of the form with parchment, grease the sides. Put the base in the form and smooth. Bake for 15 minutes. Cool a little.
Beat eggs with sugar for the filling. Remove the zest from the lime and squeeze the juice. Measure out 40 ml of juice, the rest will not come in handy. Add zest and juice to the egg mixture. Add flour there and beat.
Pour the filling onto the base and put in the oven for another 20-25 minutes. Bake until golden brown, the filling will still tremble.
Cool the finished cake and then put it in the refrigerator for 4-6 hours. Go with a knife along the sides and remove them. Remove the cake and serve with tea. Bon Appetit!
Sand base and delicate creamy filling with lime aroma – this cake is sure to appeal to lovers of sweet and sour desserts, because it is really insanely delicious!