Mojito Cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 2-3 tablespoons of water, sugar and 1 packet of vanillin sugar until stiff with the whisks of the hand mixer. Add egg yolks and stir in. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes

2. 2

   Remove from the oven, place on a cake rack, remove from the edge of the springform pan and allow to cool in the pan. Wash the limes thoroughly and grate them dry. Finely grate the zest of 1 1/2 limes. Cut 2 limes in half and squeeze out the juice (results in approx. 70 ml). Soak gelatine in cold water

3. 3

   Wash mint, shake dry and chop. Mix yoghurt, rum, 75 g brown sugar, lime zest and juice. Mix in the mint. Squeeze the gelatine and melt it in a small pot at low heat. Remove from the heat and stir in a few tablespoons of the yoghurt cream drop by drop. Then run into the remaining yoghurt cream and stir in. Chill for about 20 minutes until the mixture begins to gel

4. 4

   Remove the base from the mould and cut in half horizontally. Peel 2 limes with a peeler, remove the white skin thoroughly and then cut the limes into thin slices. Place them side by side on kitchen paper and let them drain

5. 5

   Place the lower sponge cake base on a plate and enclose with a cake ring. Whip 250 g cream until stiff, fold into the gelling yoghurt mass in portions. Spread on the lower cake base. Place the upper cake base on top and chill for approx. 4 hours

6. 6

   Whip 500 g cream until stiff, pour in 2 packets of vanilla sugar. Remove the cake from the cake ring and spread the cream loosely all around. Sprinkle with 1-1 1/2 tbsp. brown sugar. Press the lime slices carefully to the edge. Decorate the cake with mint leaves

7. 7

   waiting time approx. 6 hours

Nutrition Facts

KCAL
370 kcal

CARBS
30 g

FATS
24 g

PROTEINS
6 g