With this mojito cake you have the guaranteed success to serve it as a dessert for a special occasion, although you should keep in mind that it is not very suitable for children, so for them you have to devise another recipe, such as the delicious chocolate cake, the typical cookies and chocolate or the cake of piglets in the quagmire, with which you can leave them with their mouths open.
If you want the result to be perfect, you should prepare it the day before and keep it in the fridge overnight. In this way, the cover layers will harden and will be perfect when the ballas to serve. Of course, the decoration with slices of lemon do not put it until the time to take it to the table.
Ingredients
- For 8 people
- Sugar (for the syrup) 150 g
- Water (for the syrup) 40 ml
- Lime skin (for the syrup) 8-10 strips
- Lime juice (for the syrup) 75 ml
- Fresh mint (for the syrup) 5 twigs
- Black rum (for the syrup) 75 ml
- Egg (for sponge cake) 6
- Brown sugar (for the sponge cake) 250 g
- Butter at room temperature (for sponge cake) 110 g
- Liquid vanilla (for sponge cake) 1 tbsp
- Pastry flour (for sponge cake) 250 g
- Chemical yeast powder (for sponge cake) 1 teaspoon
- Sugar (for coverage) 50 g
- Lime leather (for sponge cake) 8-10 strips
- Lime juice (for the cake) 20 g
- Liquid cream to assemble (for the sponge cake) very cold 600 g
- Lima cut into slices (to decorate)
How to prepare mojito cake
Difficulty: Easy
- Total time 1 h 25 m
- Elaboration 1 h
- Cooking 25 m
We start preparing the syrup. For this we put all the ingredients in a saucepan to the fire without the rum and let it boil for 5-6 minutes to thicken. We add the rum, stir, strain and reserve.
To make the biscuits, we preheat the oven to 180ºC. Formed with baking paper or aluminum two molds 20 cm demoldables. Beat the sugar with the butter and when we get a clear ointment add the vanilla and eggs one by one, beating well after incorporating each one.
Add the vanilla, flour and yeast, mix just what is necessary, we can finish mixing with the spatula. We divide the dough between the two molds (approximately 450 g in each) and bake about 25 minutes or until pricking with a toothpick it comes out clean.
While they cool, we prepare the coverage. We pulverize sugar and lemon peel with the help of a food processor. We mount the cream with this mixture of sugar and lime skin and then mix it with the lemon juice, making enveloping movements.
To assemble the cake, level the surface of the biscuits so that they are flat and then cut them in half transversely. We soak the four layers with the syrup, distributing it among them. We put one of them on the serving tray and cover it with the cream. Repeat until you finish with the cake layers, leaving something to cover the sides too. Decorate with slices of lime and keep in the refrigerator until serving.
The flavor of this mojito cake is quite balanced, so if you want it to be more intense, you should only water a stream of rum when you have the slice on the plate. If you like this drink, you will be excited to try comosabe.