Mojito Cake with Rum-Infused Whipped Cream and Lime Zest · Faith Middleton's Food Schmooze
This recipe delivers the mojito in myriad ways, first in its batter, then in its whipped cream, and finally with a drizzle of lime-mint syrup. Cheers!
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Cooking tools:
- Stand mixer
- Hand mixer
- Cake pan
- Cooling rack
- Pastry brush
- Offset spatula
- Fine-mesh sieve
- Microplane
- Chef's knife
- Parchment paper
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spoon
- Plate
- Refrigerator
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter (at room temperature)
- 2 cups sugar
- 4 eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 2 teaspoons lime zest
- 1 teaspoon rum extract
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup brown sugar
- 1/4 cup packed fresh mint leaves
- 1/4 cup freshly squeezed lime juice
- 2 cups heavy cream (chilled)
- 2 tablespoons Powdered sugar
- 1 tablespoon dark rum
- Lime slices or 1 teaspoon lime zest (for topping)
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