'5 tablespoons of unsalted butter'
'3 tablespoons of granulated sugar'
'1 cup of ground almonds'
For the filling:
'1 envelope of unflavored gelatin (12g)'
'3/4 cup of freshly squeezed lime juice' + '1 tablespoon of sugar'
'1 1/4 cups of all-purpose flour'
'4 large eggs at room temperature'
'2 egg whites at room temperature, slightly beaten'
'1 tablespoon of grated lime zest'
'1 1/2 cups of ricotta cheese strained through a fine-mesh sieve'
'1/2 cup of unsalted butter or margarine, softened' + '1/4 cup of confectioners' sugar'
'2 large egg whites'
'1/4 cup of all-purpose flour'
Chantilly and lime for garnish
'5 tablespoons of unsalted butter'
'3 tablespoons of granulated sugar'
'1 cup of ground almonds'
For the filling:
'1 envelope of unflavored gelatin (12g)'
'3/4 cup of freshly squeezed lime juice' + '1 tablespoon of sugar'
'1 1/4 cups of all-purpose flour'
'4 large eggs at room temperature'
'2 egg whites at room temperature, slightly beaten'
'1 tablespoon of grated lime zest'
'1 1/2 cups of ricotta cheese strained through a fine-mesh sieve'
'1/2 cup of unsalted butter or margarine, softened' + '1/4 cup of confectioners' sugar'
'2 large egg whites'
'1/4 cup of all-purpose flour'
Chantilly and lime for garnish
Prepare the recipe 2-3 days in advance
Grease a 20cm springform pan with vegetable oil
In a saucepan, melt the butter and granulated sugar over low heat, stirring constantly, for about 4 minutes
Remove from heat and immediately add the ground almonds
Mix well and place this mixture at the bottom of the prepared pan, pressing firmly
Use paper towels to press down and prevent burning
Prepare the filling: Soak the gelatin in freshly squeezed lime juice for about 5 minutes in a saucepan
Add the granulated sugar, eggs, egg whites, and grated lime zest
Cook over low heat, stirring constantly, for about 7 minutes, until thickened. Reserve
Mix the ricotta cheese and unsalted butter in an electric mixer at room temperature to obtain a creamy consistency
A little at a time, add the warm lime mixture, beating on low speed
Let cool for 15 minutes, stirring occasionally
Refrigerate until firm, stirring occasionally (takes about 30 minutes)
Beat the egg whites until stiff peaks form
Add the granulated sugar, 1 tablespoon at a time, beating until stiff and not too dry
Add some of this meringue to the ricotta mixture
Then add the remaining and mix carefully
Pour into the prepared pan
Cover with a clean cloth and refrigerate for at least 2 days
When the filling is firm, remove the cloth and cover with aluminum foil
To serve, remove the ring and garnish with whipped cream and a lime wheel if desired
Distribute in 16 portions.
