Crumbly Key Lime Pie

Ingredients:

Cake

• 1 package (85 g) of dry lime jelly mix
• 1 and 1/3 cups granulated sugar
• 2 cups sifted premium flour
• 0.5 tsp salt
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 1.5 cups of vegetable oil
• 3/4 cup orange juice
• 1 tbsp lemon juice
• 0.5 tsp vanilla extract
• 5 large eggs, lightly beaten
• Butter to grease the pan
• Flour, for dusting the pan

Impregnation

• 0.5 cup lime juice (from 25 small Mexican limes or 4 large regular limes)
• 0.5 cup powdered sugar

Glaze

• 110 g butter, room temperature
• 1 package (220 g) of cream cheese, room temperature
• 1 package (450 g) of powdered sugar

Preparation:

1. Preheat oven to 175°C. Grease and flour one 22x30x5 cm baking sheet.
2. Silk sponge cake:
   
   In a large bowl, combine the lime jelly mix, granulated sugar, flour, salt, baking powder, and baking soda. Stir to evenly distribute the ingredients. Add the vegetable oil, orange juice, lemon juice, vanilla, and eggs. Knead the dough.
3. Pour the batter into the prepared pan and bake for 35-40 minutes. Check for doneness by pressing lightly on the top or inserting a toothpick. Cool the cake in the pan for 5 minutes, then turn it out onto a wire rack.
   
   

   Culinary advice

   
   You can also bake the layers in three 22cm round cake tins and assemble the layer cake.
4. Impregnation:
   
   While the cake is still warm, thoroughly mix the lime juice with the powdered sugar. Prick the cake with a fork to help the mixture soak in, and pour it over the cake on a wire rack. Let it cool completely while you prepare the glaze.
5. Glaze:
   
   Beat the butter and cream cheese together. Stir in the powdered sugar until smooth. Spread the icing over the top and sides of the cake.