Ginger Lime Cake


(makes 2 spring form pans á 18cm diameter)

For the dough:

60 g fresh ginger

1 lime, natural

150 g butter, soft

50 ml oil

250 g sugar

vanilla extract

1 pinch salt

4 eggs (size M)

250 g flour

2 Tl backing powder

5 tablespoons milk

For the frosting:

250 ml whipping cream

1 package vanilla sugar

For the decoration:

1 lime, natural

100 g sugar


Grease 2 springform pans and dust with flour.

Preheat oven to 355° F.

For the dough

Wash limes, peel ginger and grate both finely.

Beat butter, oil, sugar, salt, lemon peel, vanilla extract and ginger, in a medium bowl, for 10 minutes creamy. 

(the mixture should be light and fluffy)

Add eggs one after another to the mixture and stir well.

Mix flour with baking powder and add to the dough. At last stir in milk and pour dough into springform pans.

Bake in the hot oven for about 45-55 minutes.

After baking let cakes cool down before you remove from spring form pans.

For the cream beat whipping cream and vanilla sugar stiff, until soft peaks form and refrigerate.

For the decoration cut limes into very thin slices. Pour sugar onto a plate and flip lemon slices generous in the sugar. 

Transfer coated lemons onto a baking sheet with baking paper. Caramelize in the hot oven, at the same temperature, 

like the cake, for about 25 minutes. After half of the baking time flip over the caramelized lemon slices.

After baking let cool down and remove from waste sugar.


Stack cakes on top of each other and frost with the whipping cream. Decorate with the caramelized lemons and Enjoy