Margaritais cake is inspired by the classic Mexican cocktail Margarita. It is non-alcoholic and tastes slightly tart and slightly sweet.
Bottom:
225 g sweet oatmeal biscuits (eg Bixit or Digestive)
100 g butter
Crush the biscuits in a mortar or in two plastic bags on top of each other using a rolling pin. Mix the biscuit crumbs with melted butter. Distribute the mixture in a medium cake tin, on a baking paper and press it together into a firm sole. Put the mold cold.
Fill:
2 good quality vanilla sticks (eg Tahiti)
5 dl milk
3 dl cream
6 egg yolks
200 g sugar
1 dl margaritamix
Divide the vanilla stems lengthwise and scrape out the seeds. Slowly boil milk and cream with the vanilla pods, divided in half lengthwise, including seeds. Take the pan aside and let it soak for 20 minutes under a lid. Beat egg yolks and sugar until eggedosis. Add milk and vanilla mixture to the egg dose, stirring. Pour the mixture back into the pan and heat to 80 degrees, stirring, until it thickens. Strain the mixture into a bowl and cool, before stirring in the margarita mix and pouring the mixture over the bottom. Put the margaritais cake in the freezer until the next day.
Detach the ice cream cake from the mold, place it on a platter and leave it in the refrigerator for a few minutes so it is not completely frozen solid. Garnish with lime slices, grated lime peel, mint leaves and pike kisses.
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