Rum and Lime Cake (Daiquiri Cake)

Name: Rum and Lime Cake
Yield: 6
Ingredients: For the cake base, preheat the oven to 350°F (175°C).; One package of your preferred biscuit - Maria, chocolate, or coconut (200g); Half cup unsalted butter, softened (100g); Filling: One tablespoon of unflavored gelatin, white; One cup heavy cream (180g); Four large egg yolks; One-third cup freshly squeezed lime juice (80ml); One-fourth cup water (60ml); One tablespoon grated lime zest; One-fourth cup clear rum (60ml); Four large egg whites; Chantilly and lime wedges for garnish (optional)

1
For the cake base, preheat the oven to 350°F (175°C).
2
One package of your preferred biscuit - Maria, chocolate, or coconut (200g)
3
Half cup unsalted butter, softened (100g)
4
Filling: One tablespoon of unflavored gelatin, white
5
One cup heavy cream (180g)
6
Four large egg yolks
7
One-third cup freshly squeezed lime juice (80ml)
8
One-fourth cup water (60ml)
9
One tablespoon grated lime zest
10
One-fourth cup clear rum (60ml)
11
Four large egg whites
12
Chantilly and lime wedges for garnish (optional)

Ingredients

1
For the cake base, preheat the oven to 350°F (175°C).
2
One package of your preferred biscuit - Maria, chocolate, or coconut (200g)
3
Half cup unsalted butter, softened (100g)
4
Filling: One tablespoon of unflavored gelatin, white
5
One cup heavy cream (180g)
6
Four large egg yolks
7
One-third cup freshly squeezed lime juice (80ml)
8
One-fourth cup water (60ml)
9
One tablespoon grated lime zest
10
One-fourth cup clear rum (60ml)
11
Four large egg whites
12
Chantilly and lime wedges for garnish (optional)

Directions

1
PREPARE THE CAKE BASE: Preheat the oven to 350°F (175°C)
2
Crumble the biscuits in a blender or food processor
3
Mix in the softened butter until well combined
4
Press the mixture into the bottom and up the sides of an ungreased 9-inch springform pan
5
Bake for 10 minutes, then let cool completely before assembling the cake
6
PREPARE THE FILLING: In a small saucepan, combine the gelatin, heavy cream, egg yolks, lime juice, and water
7
Place over medium heat, stirring constantly, until the gelatin dissolves and the mixture thickens
8
Remove from heat, stir in grated lime zest, and let cool to room temperature
9
Stir in the clear rum and refrigerate until firm
10
Beat the egg whites until stiff peaks form
11
Fold in the remaining heavy cream, beating until stiff and smooth
12
Fold in the remaining gelatin mixture, stirring gently
13
Assemble the cake by spreading the filling over the cooled cake base
14
Chill for at least 4 hours or overnight
15
To serve, remove the springform pan sides and garnish with whipped cream and lime wedges
16
Cooking time: 452 calories per serving
17
Note: To hasten the thickening of the cream, cool it over an ice bath, stirring constantly, until firm
18
If the cream becomes too firm, reheat it in a water bath to loosen again.