Mojito Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beat the eggs and 150 g cane sugar with the whisk of the hand mixer for 7-8 minutes until creamy. Mix flour, starch and baking powder, stir carefully into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   Pour in the dough, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-35 minutes. Remove and let cool on a cake rack.

3. 3

   Soak gelatine in cold water. Wash mint, shake dry and pluck leaves from the stalks. Chop leaves finely, except for a few for decoration. Wash 4 limes and grate them dry. Set aside 1 lime for decoration.

4. 4

   Rub the peel off the other 3 limes. Halve 7 limes and squeeze the juice. Mix lime juice, lime zest, mint, 220 g cane sugar and cream cheese. Beat 500 g cream until stiff and fold in.

5. 5

   Squeeze and dissolve the gelatine, stir in 5 tablespoons of cream. Stir into the remaining cream.

6. 6

   Carefully remove the sponge cake from the mould, remove baking paper. Cut the base horizontally into 3 equally thick layers. Place the bottom cake layer on a cake plate, enclose with a cake ring. Spread about half of the cream on top.

7. 7

   Place the middle base on top, sprinkle with 75 ml rum and spread the rest of the cream on top. Place the top cake layer on top and chill for at least 3 hours.

8. 8

   Whip 200 g cream until stiff, allowing the cream firmer to trickle in. Carefully remove the cake ring. Sprinkle the rest of the rum on the surface of the cake and spread with about half of the cream. Pour the remaining cream into a piping bag with a medium star-shaped spout and spray the cream tuffs onto the cake.

9. 9

   Cut the lime into slices, halve the slices to 1. Sprinkle the cake in the middle with the remaining sugar, decorate with lime and mint.

Nutrition Facts

KCAL
380 kcal

CARBS
37 g

FATS
21 g

PROTEINS
6 g