Caipirinha Cupcake

For the Caipirinha Bundt Cake, first prepare the dough.

For the batter, grate the zest from 2 limes and squeeze 100 ml of juice from all the limes. Separate the eggs. Beat the butter and brown sugar with the whisks of a mixer until very white-creamy and the sugar is dissolved. Fold in egg yolks one at a time until well incorporated. Sift flour, cornstarch (maize starch), and baking powder into a suitable bowl and combine; stir into whipped butter with lime zest, juice, and sugar cane brandy. Whip egg whites (all but 3 tsp) with salt until stiff, sifting in white sugar. Fold the snow into the dough.

Pour into a greased, flour-dusted cake pan (1 1/2 liters capacity). Bake in a heated oven at 180 °C on the 2nd rack from the bottom for 50-60 minutes.

In the meantime, cut the lime into very thin slices. Boil the sugar, water and sugar cane liquor until the sugar is dissolved. Add the lime slices to the syrup, bubble once briefly, then remove the slices and let drain. Keep the syrup.

Let the hot cake cool for 5 minutes, then turn it out, pierce several times with a toothpick and drizzle with the syrup.

Heat the jam at low temperature, glaze the warm Guglhupf with it and let it cool.

For the glaze, beat confectioners’ sugar, remaining egg whites, lime juice and sugar cane brandy in a tall mixing bowl with a mixer until a firm glaze forms.

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