Mojito cake

Ingredients for 1 servings:

• 5 eggs
• 400 g cane sugar
• 150 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 700 ml cream
• 250 g cream cheese or ricotta
• 2 bunch mint, real (red-stemmed)
• 8 limes, untreated
• 150 ml rum, Havana Club (3 years)
• 1 cream stiffener
• 10 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

A tangy, fresh cake (not only) for lovers of Cuban cocktails – not for children!

First of all, it should be mentioned that it is almost impossible to substitute individual ingredients for something else in this cake (e.g. limes for lemons or Havana Club for Jamaican rum) without significantly compromising the flavor, as is the case with a Mojito cocktail. The otherwise obligatory vanilla sugar also definitely does not belong in this recipe. The only thing that could be varied is the mint. However, I have always used red-stemmed mint in the cake because it tastes a bit more full-bodied and less green, and that is why I prefer it in cocktails. It should also be mentioned that the cake has an alcoholic, lime-like flavor on the day it is made, and increasingly minty from the second day onwards. The effort is worthwhile for anyone who wants something a little more tangy on the coffee table. For the sponge base, beat the eggs with 150g of cane sugar for 7 to 8 minutes until frothy. Then carefully fold in the flour mixed with cornstarch and baking powder and pour the mixture into a springform pan lined with baking paper. Bake in an oven preheated to 170-180°C (top/bottom heat) on the second rack from the bottom for 30 to 35 minutes, followed by a 5-minute post-heat period. Do not open the oven during this time to prevent the base from collapsing. Cut the cooled base into three layers. For the filling, whip 500ml of cream until stiff peaks and fold in the cream cheese. Reserve a few leaves of the destemmed mint for decoration, chop the remaining leaves very finely or puree them in a food processor (not into a puree). Grate the zest of 2 to 3 limes and add them to the mint. Set aside one unbroken lime for decoration, squeeze the remaining limes, and whisk the juice with 220g of cane sugar, mint, and lime zest. Fold this mixture into the cream and cream cheese mixture. Soften the gelatine according to the instructions, dissolve it, and fold it into the mixture. Chill. Place a cake ring over the bottom sponge layer and spread half of the filling on top as soon as it begins to set. Place the second layer on top and drizzle with 75 ml Havana Club. Spread the rest of the filling on top and finish with the last layer. Chill until the filling is firm. Whip the remaining cream with the cream stiffener until stiff. Remove the cake ring, drizzle the remaining Havana Club (only now) onto the top layer and spread a relatively thin layer of whipped cream all around the cake. Decorate with mint leaves and lime wedges. Chill. Only take the cake out of the fridge just before serving and sprinkle the remaining brown sugar over the cake.