This creamy and citrusy Mojito Cake is a true vacation on a plate.
Mojito Cake With Mint Sugar
As much as I try to take a little break from desserts or at least space them out, they find me. Apparently parents visit equals lots of food including luscious desserts:)
Today, I’m sharing with you another scrumptious treat that is so good you can’t help but take another piece. If you’ve tried Key Lime Pie and I’m sure you have, you can see that this Mojito Cake looks very similar. But they’re not the same. There are no Graham crackers in the crust and the filling has a secret ingredient that adds to an incredible taste of this citrusy cake.
Mint Sugar adds a fresh crispy bite and makes this easy Mojito Cake an irresistible dessert loved by everyone.
- 125 grams white sugar + 3 tablespoon
- 50 grams confectioners sugar
- few sprigs of mint
- 3 limes
- 2 tablespoons rum
- 100 grams butter, softened
- 3 egg at a room temperature
- 40 grams almond flour
- 200 grams all-purpose flour
- 300 ml heavy cream
- a pinch of salt
- Preheat the oven to 395 F.
- Combine butter and confectioners sugar and mix well.
- Add 1 egg, a pinch of salt, almond flour and all-purpose flour. MIx until well combined. Form a ball, wrap in plastic and put it in a refrigerator for 30 mins.
- Remove the dough from the fridge and using your fingers press it evenly onto bottom and up side of a round cake pan until it forms a crust. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes. After it has been baked, don't remove from the oven.
- Meanwhile, in a small mixing bowl, combine 125 grams of sugar and 2-3 sprigs of mint, leaving a couple leaves for making mint sugar. Leave it for 10 minutes.
- Zest one lime and add zest to a sugar and mint mixture. Mix gently so that mint don't get torn. Remove mint.
- Half and squeeze the juice of 3 limes and pour it into a mint sugar mixture. Add in rum, 2 eggs and mix until well combined.
- Pour the mixture through a sieve.
- Add 200 ml of heavy cream to the egg sugar mixture and mix well.
- When the crust is ready, decrease the temperature to 320 F, remove parchment paper and pie weights and pour in egg sugar mixture into the crust.
- Bake for 30 minutes.
- Remove from he oven let the cake cool.
- Using electric mixer, combine 100 ml of heavy cream and 1 tablespoon of sugar and beat until high peaks form. Fill the pastry bag with a cream and pipe the cream on top of the cooled pie.
- Take 5 leaves of mint and 2 tablespoons of sugar and chop them in a food processor or grind in a coffee grinder.
- Garnish the cake with mint sugar.