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Mojito + Cake = Perfection

My favorite site for recipes is the German Chefkoch.de. A couple of years ago I was looking for a birthday cake recipe and found the Mojito Cake. Probably one of the best cakes I ever had. Today, I was making one again and I thought I should share the goodness. The measurements are all metric and it’s not vegetarian, I’m afraid (but maybe one of you knows of a good substitute for gelatin?). But here we go!

First of all, a list of what you’ll need:

Kitchen things

  • A round baking form
  • Baking paper
  • A big knife, a scale, a big bowl and maybe a few small ones
  • Chopping board
  • Hand mixer

Ingredients

  • 5 eggs
  • 400g cane sugar
  • 150g flour
  • 50g starch
  • 1 tsp baking powder
  • 700ml cream
  • 250g cream cheese
  • 1 bunch of fresh mint
  • 8 limes
  • 150ml rum
  • 10 leaves of gelatin

The cake consists of three layers, so we’ll start with baking these. I usually start with preparing the baking form with baking paper, so that everything is ready for the dough.

Preparing the baking form

Pre-heat the oven to 170-180°C. For the dough, you’ll have to mix the 5 eggs with 150g cane sugar. Mix it for a few minutes until it’s all foamy.

Eggs and sugar
Eggs and sugar

I then usually use another bowl to mix the 150g flour, 1 tsp baking powder and 50g starch before I put it all in the bowl with the eggs and sugar. After all the ingredients are mixed, the dough should look something like this:

Dough
Dough

Fill it into the form and put it into the oven for 35 minutes. Then, turn off the oven and  leave it in there for another 5 minutes. Do NOT open the oven during the entire time. Or else the world will be destroyed. Well, not really. But that’s what Google Translate says, if you translate the original German recipe. If you open the oven too early the dough won’t really rise ““ and then the whole thing wouldn’t work. Take it out after the full baking time and let it cool off.

Ready to cool off
Ready to cool off

 

During the cool off time, pick the mint leaves off the stalk and put some pretty ones away for decoration. Finely chop the rest of the leaves and put them into a small bowl. Then, grate of the peel of three of the limes and put that into the bowl with the mint. Now, pick out the nicest lime and save it for decorations and then juice the 7 limes left over. Add the juice to the mint and grated peel. Add 220g cane sugar to the mix.

In another bowl, whip 500ml cream and add the 250g cream cheese. When it’s well mixed, add the mint mix.

Now dissolve the 10 gelatin leaves in water (according to the description on the box) and add this to the mix. Put it all in the fridge until it starts to stiffen.

Filling is stiffening
Filling is stiffening

Meanwhile, cut the three layers.

Cutting the first layer
Cutting the first layer
All layers
All layers

Put the bottom layer back into the baking form. When the filling starts to stiffen, take it out of the fridge and put half on the bottom layer. Then, put the middle layer on top and sprinkle with 75ml rum. Personally, I think that this is a bit too much and that the layer gets too mushy ““ so I use a little less. Just try what works best for you.

Then top it with the rest of the filling and the top layer. Put all of it in the fridge until the filling is completely stiff.

Ready to sit in the fridge for a little longer
Ready to sit in the fridge for a little longer

Then, sprinkle the top layer with rum and cover it with a thin layer of whipped cream (from the 200ml cream that is left) and decorate with lime and mint. Right before you serve it, you can also sprinkle it with cane sugar.

More rum!
More rum!

Enjoy!

Mojito Cake
Mojito Cake

 

(PS: Thank you to Chefkoch-user Fettfingerfeind for posting the original recipe. You guys can find it here if you want to.)

By inessita

I'm German but after high school I moved to Denmark for studying. A few years ago I finished my Master's in Business Communication and now I'm working as a marketing coordinator.
I'm a news addict. I spent an endless amount of time on reading the news from all over the world. And this is what I'll be writing about mostly.

10 replies on “Mojito + Cake = Perfection”

I turned to Google to answer this, because I’m not a gelatin expert (this is so far the only recipe, where I have used it). And it taught me first of all, that gelatin leaves are NOT common in the US. Second, the leaves are as such the same as the granulated gelatin, but figuring out the right dosage doesn’t seem to be that easy. On thekitchn.com it says: “one tablespoon of powdered gelatin equals 4 gelatin sheets. If you’re in the United States buying standard grocery-store gelatin (usually Knox), this should be fairly safe substitution ratio. You can also go by weight, which is typically 7 grams of gelatin per cup of liquid to be set according to On Food and Cooking.”

Hope that helps?

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