Foam cake with lime

Fry 125 g butter and 75 g caster sugar into a creamy mixture in a food processor with a crescent knife. Add flour, 2 egg yolk and pinch of salt and turn into a coherent dough. Remove dough from machine, roll into thick sausage and wrap in plastic foil. Dough 1 1/2 hours in refrigerator to rest.

Preheat the oven to 200 ° C. Cut dough into slices of 3 mm and distribute slices over the bottom of greased pie mold. Press the dough with palm and fingers so that the bottom and edges are covered with dough. Put large parchment paper on dough and press baking paper. Fill baking paper with filler filling. Pre-fry dough for 15 minutes in the oven (= 'blind baking'). Remove backing and baking paper and bake for another 10 minutes. Remove cake mold from oven. Meanwhile, clean two limes and peel them off. Squeeze limes. Preheat lime juice with 75 g of caster sugar on low heat. Dry maizena with 1 tbsp water, gradually stir in lime juice and add 300 ml water. Continue stirring until mixture is bound. Take the pan of fire and add lime zest, the rest of egg yolks and 50 g of butter. Let it cool for a while. Whisk in a food processor with whipping accessories. Gradually add 100 g of caster sugar via filling shaft and continue to beat until protein is stiff. Distribute lime mixture over cake mold. Spread the protein foam over it. Bake for 15-20 minutes in an oven until protein foam is lightly colored.