Normally I don't give in too much to trends: I hate doing what everyone else does (my rebellious side probably). But since this month I was celebrating two birthdays (mine and the blog's), I made a small exception to my convictions and succumbed to the number cake. But to make it a cake in my image and add my personal touch, I created it according to my favorite cocktail. So I present to you my mojito cake!
Unlike the recipes I've presented to you recently, this one is very simple and not very technical (you'll only need a thermometer). If it's not your birthday, you can also make this cake in the shape of a heart (it's done a lot) or be completely creative and create your own shape!
What is a number cake?
Basically, the number cake is made up of a shortbread or biscuit base, topped with cream. Then you add another layer of dough and cream and decorate as you wish. I don't like cakes that are too loaded so I made it rather sober but most people put macarons and/or flowers on them. I also wanted people to understand the flavor of the cake right away so I limited myself to mint and lime.
For the dough, I used my favorite sweet dough recipe which I flavored with lime (and it's killer!). For the cream, I adapted Christophe Michalak's creamy recipe used in kosmiks (which I learned at the "around citrus fruits" class I took a while ago at the Masterclass). My first attempt was a bit too heavy on gelatin (but I think the guests didn't notice) but the second attempt was great.
For the base, you just need to create a template with the shape you want (I looked for a font I liked on Dafont then printed my two numbers). Then you roll out the pie dough in the usual way. You cut the raw dough according to the template (2 times for each number).
Bake in the oven for 25 minutes.
The dough should come out very dry so it doesn't collapse.
Lime Creamy
For the creamy, start by hydrating the gelatin in a large bowl of cold water. Then mix the eggs, cream, sugar and lime and cook over low heat until you reach 83°. When the creamy is hot, pour it over the gelatin, then give it a quick blitz with an immersion blender. Add the rum and hop, let cool.
Assembly of the mojito cake
I recommend preparing the dough and creamy the day before so everything is cold when assembling. Lay down the first pieces of dough, then pipe the creamy in a regular manner. Sprinkle with mint and a little brown sugar to remind of the crunch of the cocktail.
Then add the second layer of dough and do it again! To decorate, I placed thin slices of lime and whole mint leaves.
You see, nothing complicated about this mojito number cake! And my guests had a great time!
Mojito number cake
Instructions
- 1
Hydrate the 6 gelatin sheets in a large volume of water.
- 2
Weigh the cream, sugar, egg yolks and lime zests and cook everything over low heat until 83°. Add the rum then pour over the gelatin and blend. Let cool.
- 3
Mix the powdered sugar and butter to obtain a homogeneous paste.
- 4
Add the lime zests, flour and salt to the butter/sugar mixture.
- 5
Beat (with a fork) a whole egg and keep only 40 g. Add the egg to the dough and add the almond powder.
- 6
Mix well until you get a homogeneous dough and stop as soon as the dough comes together. Make a patty 3 cm thick, cover with plastic wrap and refrigerate for at least 20 minutes.
- 7
In the meantime, print the shapes on paper to serve as a template.
- 8
When the dough is cold, remove it from the refrigerator and let it come to room temperature for 10 minutes.
- 9
Roll it out thinly on parchment paper, place the template on it and cut to the desired shape (make 2 of each shape).
- 10
Bake each piece of dough for 20 minutes at 180°. Let cool, the doughs must be very cold to be able to pipe the creamy filling.
- 11
Place a first layer of dough then pipe the creamy filling regularly. Sprinkle with chopped mint and brown sugar.
- 12
Place the second layer of dough and repeat.
- 13
Decorate with mint leaves and half slices of lime!
