Ginger Lime Zebra Cake

Name: Ginger Lime Zebra Cake
Ingredients: 12 cup heavy cream; 1 cup lime butter, recipe follows; 1 (9 ounce) packagethin swedish gingersnaps, large size; candied ginger, chopped (for garnish); 1 cup sugar; 14 lb unsalted butter (1 stick); 3 large eggs, lightly beaten; 1 tablespoon all-purpose flour; 3 grated limes, peel (be careful to not use white pith as this adds bitterness); 3 limes, juice of

10 ingredients

15 steps

Ingredients

12 cup heavy cream
1 cup lime butter, recipe follows
1 (9 ounce) packagethin swedish gingersnaps, large size
candied ginger, chopped (for garnish)
1 cup sugar
14 lb unsalted butter (1 stick)
3 large eggs, lightly beaten
1 tablespoon all-purpose flour
3 grated limes, peel (be careful to not use white pith as this adds bitterness)
3 limes, juice of

Directions

1

Whip cream just until it forms soft peaks.
2

Gently fold together the lime butter and the whipped cream.
3

Spread 1/2 tablespoon of the whipped cream mixture on each gingersnap.
4

Stack them together to make a 14-inch log and lay it on its side on a serving platter.
5

Frost the log with the remaining whipped cream.
6

Chill 4 - 6 hours, or cover with plastic wrap and freeze.
7

If frozen, thaw in refrigerator 1 hour before serving.
8

To serve garnish with the candied ginger and slice the roll at a 45-degree angle.
9

Keep refrigerated until serving.
10

Lime Butter:.
11

Place the sugar, butter, eggs, flour, lime peel, and lime juice in a heavy saucepan.
12

Cook, stirring, over low heat, without boiling, until thick.
13

Remove from the heat and let cool.
14

NOTE: Use as sauce or icing.
15

Will keep almost indefinitely covered in the refrigerator.