Ginger Lime Zebra Cake

• 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

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.

heavy cream, lime butter, swedish gingersnaps, candied ginger, sugar, butter, eggs, flour, grated limes

Taken from www.food.com/recipe/ginger-lime-zebra-cake-511856 (may not work)