Torta Mojito
Cuban inspired freshness!

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Torta Mojito

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Ingredients

Adjust Servings:
For the base:
300 g Dry biscuits
150 g Butter melted
For the filling:
300 g Ricotta
150 ml Cream
130 g Granulated sugar
4 Lime(s)
40 g Rum
8 g Gelatine 4 leaves
Mint leaves
To decorate:
Lime(s)
Mint leaves
Cuisine:

Ingredients

  • For the base:

  • For the filling:

  • To decorate:

Directions

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To prepare this cake, collect the biscuits in the mixer and pulverize them. Add the melted butter and start the mixer again. Use this mixture to fill a rectangular mold with a removable bottom (35 x 11 cm). Begin by the edges first and then finish with the base. Level it carefully with a spoon. Place it all in the fridge until you need it.

Soak the gelatin in cold water for the time indicated on the package (about 10 minutes). Add the ricotta, granulated sugar, finely chopped mint leaves, the peel of 1 lime and filtered juice of 3 limes together in a kitchen machine. Work it all until you get a homogeneous mixture. In a separate bowl, whip the cream and incorporate it into the ricotta mixture in several shifts.

Dissolve the well-pressed jelly in a small casserole together with the rum. Combine everything with the ricotta mixture and gently blend with a spatula.

Pour the mixture into the shell of cookies that you have taken out of the fridge in the meantime. Level and solidify in the fridge for at least 3 hours. Just before serving decorate the mojito cake with lime slices and fresh mint.

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