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Airy base ("sponge base") with cream

Ingredients

450 g wheat flour
2 tbsp potato flour
250 g sugar
2 tsp baking soda
1 Tbsp grated lime zest
180 g melted margarine
200 ml milk

For the cream

200 g mascarpone
250 g cream cheese
100 g powdered sugar
1 Tbsp grated lime zest
2 Tbsp lime juice


Preparation

Place all dry ingredients for the cake base in a bowl and mix together.

Add the melted margarine and milk and mix everything into a smooth dough.

Then put half of the dough into two small springform pans lined with baking paper...

...and bake in a well-preheated oven at 350 °F (180 °C) for about 20 minutes.

Allow the two bases to cool thoroughly and remove them from the mold.

For the cream, mix the mascarpone with the cream cheese, powdered sugar, grated lime zest and lime juice.

Spread some of the cream on one base.

Then place the second floor as flush as possible on top.

Then spread the remaining cream on the top and edge of the cake. Decorate with chopped walnuts, pistachios or similar if desired.

Put the cream-covered cake in the fridge and let the cream set and then serve.

[Translated from here.]