Mojito Cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 2-3 tbsp. cold water and 1 pinch of salt until stiff, while adding sugar and 1 packet of vanilla sugar.

2. 2

   Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in. Brush into the form. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes.

3. 3

   Let it cool down.

4. 4

   Wash the limes and grate them dry. Grate the peel of 1 1/2-2 limes. Then halve these 2 limes and squeeze out the juice (approx. 7 tbsp.).

5. 5

   Soak gelatine in cold water. Wash the mint and put something aside for decoration. Cut the rest into strips. Mix yoghurt, rum, 75 g brown sugar, lime zest and juice. Stir in mint.

6. 6

   Squeeze the gelatine, dissolve at low heat. Stir in 3-4 tablespoons of yoghurt cream and then stir into the remaining cream. Chill for approx. 25 minutes until it begins to gel.

7. 7

   Cut the cake base 1 x horizontally. Peel 2 limes so that the white skin is completely removed. Cut into thin slices and dab dry a little.

8. 8

   Beat 250 g cream until stiff, fold into the yoghurt cream. Close a cake ring around the lower cake base. Spread the yoghurt cream on top. Place the second cake base on top and chill for about 4 hours.

9. 9

   Whip 500 g cream until stiff, pouring in 2 sachets of vanilla sugar. Spread the cake with it. Press the lime slices onto the edge of the cake. Decorate the cake with 3 tsp. brown sugar and mint.

Nutrition Facts

KCAL
290 kcal

CARBS
23 g

FATS
18 g

PROTEINS
5 g