Ginger Lime Zebra Cake

This is a recipe by Nathalie Dupree that is in one of her cookbooks "Comfortable Entertaining". Sounds easy and delectable. Placing it here for safe keeping and easy access.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup heavy cream
• 1  cup  lime butter, recipe follows
• 1 (9 ounce) package  thin swedish  gingersnaps, large size
•  candied ginger, chopped (for garnish)

• Lime Buttter

• 1  cup sugar
• 1⁄4 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. Spread 1/2 tablespoon of the whipped cream mixture on each gingersnap. Stack them together to make a 14-inch log and lay it on its side on a serving platter.
3. Frost the log with the remaining whipped cream.
4. Chill 4 - 6 hours, or cover with plastic wrap and freeze.
5. If frozen, thaw in refrigerator 1 hour before serving.
6. To serve garnish with the candied ginger and slice the roll at a 45-degree angle.
7. Keep refrigerated until serving.
8. Lime Butter:
9. Place the sugar, butter, eggs, flour, lime peel, and lime juice in a heavy saucepan.
10. Cook, stirring, over low heat, without boiling, until thick.
11. Remove from the heat and let cool.
12. NOTE: Use as sauce or icing. Will keep almost indefinitely covered in the refrigerator.