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:
- A round baking form
- Baking paper
- A big knife, a scale, a big bowl and maybe a few small ones
- Chopping board
- Hand mixer
- 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.
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.
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:
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.
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.
Meanwhile, cut the three 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.
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.
(PS: Thank you to Chefkoch-user Fettfingerfeind for posting the original recipe. You guys can find it here if you want to.)