A creamy, sweet and tangy mousse sandwiched between a light vanilla cake - summer has finally arrived!
Course Dessert
Cuisine Cake
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 12
Author i sugar coat it!
Ingredients
For the cake:
1 ½sticks buttersoftened
1 ⅔cupssuperfine sugar
3large eggslightly beaten
1generous cup self-rising flour
1teaspoonbaking powder
For the filling:
1 ½cupsheavy cream
1 ¼mascarpone cheese
4key limesjuice and zest
juice of one small orange
2tablespoonkey lime mojitohomemade or storebought
1tablespoonunflavoured powdered gelatin
2tablespoonwater
2dropsavocado green food gelor Matcha
confectioner's sugar for dusting
Instructions
Make the Cake:
Preheat the oven to 325ºF. Grease and line a deep 9" springform cake pan.
Place the butter and ¾ cups of the sugar in an electric mixer fitted with the paddle attachment and beat until light and creamy.
Gradually add the eggs, beating well after each addition.
Sift the flour and baking powder together and then gently fold into the butter/egg mixture using a large metal spatula or spoon.
Spoon the batter into the prepared pan.
Bake for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pan for 5 - 10 minutes. Remove from pan and allow it to cool completely on a wire rack.
Make the Mousse:
To a separate bowl, add the cream, mascarpone cheese, lime zest and juice, orange juice, mojito and remaining sugar and beat into a smooth cream.
Add the water to a small bowl and place over a saucepan half-full of simmering water, or use a double boiler if you have one.
Sprinkle the gelatin over the water in the bowl and stir until dissolved. Be careful not to overheat - this will cause the gelatin to lose its setting quality.
Stir the gelatin into the cream mixture, add the gel paste and beat the mixture again.
To Assemble:
Cut the cake in half, horizontally using a cake cutter or sharp, long knife. Return the bottom layer to the springform pan and clip the side of the pan back in place.
Pour the mojito lime mousse over the cake in the pan and then place the other layer of cake on top.
Refrigerate for at least 2 hours. When ready to serve, transfer to a cake stand or plate and sprinkle with confectioners sugar.