My mother’s favourite cocktail so of course I created this cake for her birthday! The rum flavour is present but subtle enough to not overpower.
The green glaze is a bit rough because as I was walking to the train station at way-too-early o’clock, the bag holding the two perfectly glazed cakes broke. Their boxes tipped over, smashing the cakes upside down. I flipped them back over, left them on the sidewalk as I walked home, got a new bag and re-packed them. Had to tell myself to stuff the tears, wouldn’t change the situation. In the train I dared to check the contents and I was completely shcoked to discover it wasn’t that bad, it was mostly glaze that had moved. After the initial happy dance I realised this must mean I overdid the gelatin and it would be unbearably tough to eat. Cue next sad face. Nothing was further from the truth however, the mousse is lovely and light. The cake ended up being a big hit!
For the mint jelly and pipettes:
- 30gr mint leaves
- 50gr sugar
- 350gr boiling water
- 3 sheets of gelatin
- 2 tbs rum
For the sponge cake:
- 2 eggs, yolks and whites separated
- 100gr sugar
- 70ml milk (150gr)
- 1/4 tsp vanilla extract
- 100gr flour
- 1 tsp baking powder
For the Lime Rum mousse:
- 6 sheets of gelatin
- 2 limes
- 5 tbs rum
- 300gr Greek yogurt
- 300gr heavy cream
- 80 sugar
For the green glaze:
- 450ml water
- 50 sugar
- green food colouring (optional)
- 6 sheets of gelatin
Makes 2 small 8 person entremets with a diameter of 16.5cm
Make the mint jelly and pipettes:
Place the mint leaves in a pan with the sugar. Pound them with the back of a rolling pin to bruise the leaves. Pour the boiling water on. Leave to stand to infuse while you continue with the cakes.
Make the sponge cake:
Whip up the egg yolks with the sugar until very light and foamy, for around 3 minutes. Add the milk and vanilla extract to the beating yolks and whip for 7 more minutes, so a total of 10 minutes.
Combine the flour and baking powder. Gently fold the flour mixture into the foamy eggs.
Whip up the egg whites until soft peaks and fold those into the batter.
Pour the batter into two 15cm round baking tins which have been lined with baking paper. Use a spatula to gently spread the batter around.
Bake the cake for 10 minutes on 180°C. Leave to cool, then slice horizontally.
Soak the gelatin for the mint jelly in cold water for 5 minutes. Heat the mint mixture, after it boils pour it through a sieve. Take 2/3rd cup of the mint syrup aside to cool. Stir the squeezed out gelatin in the sieved liquid. Divide this over four 15cm cake tins which have been lines with cling film (or over a plate you later cut 15cm circles from) and freeze to set.
Make the lime rum mousse:
Soak the gelatin for 5 minutes in cold water. Heat the juice of both limes and dissolve the gelatin in this.
Combine the rum, zest of 1 lime and the Greek yogurt.
Beat together the heavy crem and sugar. Beat the gelatin lime juice through the yogurt mix, then fold this into the whipped cream.
Layer it all:
Divide half of the mousse over the two entremet moulds. Spread the mousse to fill the corners well, then top with a frozen disc of mint jelly. Add a bit more mousse, then a slice of cake. Spread a tablespoon of mousse over the cake to stick the mint jelly on it. Add another tablespoon of mousse, then top with the last cake. Fill any remaining corners with mousse as you go.
Freeze fovernight until solid. The rum in the mousse will mean it takes longer to freeze than a regular mousse.
Make the glaze:
Soak the gelatin in cold water for 5 minutes. Heat the water and sugar until almost boiling. Take off the heat and stir in the squeezed out gelatin. Colour as green as is your preference. Leave to cool to just below body temperature.
Pop the frozen entremet out of the mould. Set it on a wire rack and pour over the glaze.
Let the entremets defrost for a minimum of 2 hours before eating.
Add the rum to the cooled off mint syrup. Fill pipettes with the liquid. Serve each slice with a pipette.