Delicate, light, juicy Mojito cake will conquer you and your guests

If you like the combination of tender juicy shortcakes with citric sourness and spicy mint flavor, then the Charlotte “Mojito” cake is just what you need to cook!

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The cake conventionally consists of 4 parts - biscuit, impregnation, mousse and jelly. Such a combination gives a delicate taste to the cake. A set of ingredients rather big, but the result is definitely worth it:

Biscuit:

  • 100 grams of flour;
  • 3 eggs;
  • 100-150 grams of sugar;
  • vanilla extract.

Mousse:

  • 100 ml of lime or lemon juice;
  • 5 eggs;
  • 250 ml of 33% cream;
  • 250 g sugar;
  • 20 ml of rum (can be replaced with rum flavoring, sold in culinary departments);
  • 2 tbsp. l. mint syrup (it can be easily made independently of mint, water and sugar);
  • 6 sheets of gelatin (or 12 g crumbly).

Impregnation:

  • 50 ml of lime or lemon juice;
  • 50 ml of rum;
  • 2 tbsp. l. mint syrup;
  • 50 g sugar;
  • 50 ml of water.

Jelly:

  • 50 ml of rum;
  • 2 tbsp. l. mint syrup;
  • 50 ml of lime or lemon juice;
  • 50 g sugar;
  • 5 sheets of gelatin (or 10 grams of crumbly);
  • 50 ml of water.

Also for decoration, you need 200 grams of ready-made "Savoyardi" cookies. The products are prepared, we start to cook an incredibly tasty Mojito cake:

1. First, prepare the sponge cake. The recipe is standard: to separate the whites from the yolks. Squirrels beat in a strong foam with half the sugar and vanilla. Then mix the yolks with the remaining sugar. Combine and slowly add flour, kneading upwards so that the dough does not fall. Bake for 25-30 minutes. at 200 degrees.

2. Impregnation and jelly are prepared in the same way, only previously soaked gelatin is added to the top layer (jelly). Just mix all the ingredients.

3. Mousse - the most delicious part of the cake, which gives it a unique creamy taste. Pour gelatin with rum (or water with flavor). Separate the whites from the yolks. Mix yolks with 2/3 of sugar. Lime or lemon juice mixed with mint syrup, heat, bring to the bubbles and pour into the yolk part. After that, boil the mixture over low heat to a state of liquid jelly, cool. Gelatin with rum heat in a water bath, add to the lime-yolk part. All stir well, but do not allow complete cooling, otherwise the mousse will prematurely harden.

Then whip the cream into a cream, add to the lime-yolk portion.At the very end, beat the whites with the sugar, very slowly stir in the mousse.

4. Assembling the cake - perhaps the most favorite part in cooking. Cut the cake into 3 parts, soak each part with syrup, put 1/3 mousse on each cake. At the end, “overlay” the Savoyardi cake, tape and pour the jelly (on top of the cake, you can decorate it with mint leaves and thin lime rings). Send in the fridge to cool and soak.


Date: 08.10.2018, 23:33 / Views: 94342

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