THINKING of serving a different kind of cake to friends and family this holiday season? You certainly don’t want all the commercial cakes available, such as Chocolate Cake, Banoffee, Coffee Crumble, Mango Cream Pie, Sansrival, Apple Pie or even Ube Macapuno Cake. The Maya Kitchen suggests Chilled Dayap Tart. It’s sour local lime mixed with gelatin, and the taste is delightfully refreshing.
For the crust:
1/2 cup Maya All Purpose Flour
1/4 cup butter
2 Tbsps. confectioners’ sugar
1/4 cup chopped walnuts
For the dayap layer:
6 eggs
1-1/2 cups sugar
4 tsps. dayap (lime) zest
1/3 cup dayap (lime) juice
1 tsp. baking soda
green food color, as needed
For the whipped cream topping:
2 tsps. unflavored gelatin powder
1 Tbsp. cold water
2 Tbsps. hot water
1 cup whipping cream
2 tsps. lime zest
1. Preheat oven to 350˚F or 177˚C.
2. Combine all ingredients for the crust and press to the bottom of a 7-inch round pan with removable bottom to form a crust. Bake for 15 minutes. Cool.
3. In a mixing bowl, beat eggs and sugar. Add zest, juice, baking soda and food color. Mix well. Pour mixture over the crust and bake for 20 minutes. Set aside to cool.
4. Sprinkle gelatin powder over cold water. Set aside until set.
5. Pour hot water into the set gelatin, and stir until dissolved.
6. In a mixer bowl, whip the cream until double in volume. Slowly fold in the gelatin mixture. Mix in the lime zest until well combined. Spread on top of the dayap layer. Chill before serving.
Makes 8 servings.
