- 75 g sugar
- 1/3 tsp lime zest
- 1/8 tsp. salt
- 170 g cold butter
- 125 g Küchenmeister Wheat Flour T405
- 210 g frozen raspberries
- 3 large eggs
- 225 g sugar
- 90 m lime juice
- 60 g Küchenmeister Wheat Flour T405
Preheat your oven (electric 180°C / convection 160°C) and line a rectangle baking dish with parchment paper.
For the base:
Combine together the sugar, lime zest and salt. Add in the flour and the chopped cold butter and start mixing the dough together using the dough hooks of an electric mixer. Finish combining the dough using your hands. Press the dough firmly into the prepared baking dish. Bake the base for 15 minutes, or until lightly browned. Remove the base from the oven and cool on a wire rack. Leave your oven on.
For the Pink-Limeade-Layer:
Defrost and purée the raspberries in a blender, before pushing the raspberry purée through a sieve and discarding the seeds. In a bowl mix together the eggs, sugar and lime juice until smooth. Stir in 4-5 tablespoons of the puréed raspberries. Stir in the flour until smooth. Now pour the raspberry mixture onto the base and bake for another 25-30 minutes, or until they are set and do not jiggle anymore. Remove cake from the oven and allow the cake to cool completely before slicing. Dust with powder sugar before serving.