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1
Preheat oven (350u00b0F, 175u00b0C).
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2
Grate lime finely. Divide into two parts. Mix one part with 1 tablespoon sugar. Put into an airtight container and set aside.
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3
Divide eggs into yolks and egg whites.
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4
Beat the three egg whites with salt until stiff. Add 1 tablespoon sugar and beat further until sugar is dissolved. Set aside.
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5
In a bowl mix softened butter with the rest of sugar until the sugar is dissolved.
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6
Add cream cheese and mix well.
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7
Add egg yolks and mix well.
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8
Add lime juice and and the 2nd part of lime peel and mix.
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9
Mix finely grounded almonds with cornstarch and add to mixture. Mix until blended. Don't overmix.
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10
Fold in the egg whites carefully.
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11
With a brush oil 4 preserving jars (see note on jars). But don't oil the rim.
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12
Divide dough equally into the 4 jars and bake for 25 - 30 minutes until dough is done or until a toothpick comes out clean.
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13
Take out of the oven and while hot close the preserving jars. Let cool completely in the jars.
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14
You can store the cakes for about 2 weeks.
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15
SERVING: Open the glasses and carefully take out the cakes. Sprinkle each cake with some of the lime sugar. Enjoy.
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16
NOTE on preserving jars: they should have a volume of about 1 cup or a bit more. The rim of the glasses should not be oiled, because glasses would not be airtight then.
