Recipe: Mojito Pie step by step with pictures | Handy.Recipes

Mojito Pie

Cooked Mojito Pie

Total Servings: 8

Nutritional Value

If you have limes, mint and rum at home, the first thing that comes to mind is to make everyone's famous cocktail "Mojito". Today I suggest you to try my favorite cake with the same name (according to Irina Chadeeva's recipe). Come in and help yourself.

Author of the recipe

Ingredients for the cake "mojito":


  • Wheat Flour / Flour (dough) - 200 g
  • Butter (dough) - 100 g
  • Egg yolk (dough) - 2 pcs
  • Powdered sugar (dough) - 100 g
  • Sugar (125 for filling + 50 for decoration) - 175 g
  • Chicken egg (stuffing) - 2 units
  • Cream (fat, stuffing) - 200 ml
  • Mint (fresh, stuffing) - 1 bunch.
  • Rum (stuffing (optional) can be without it) - 2 tablespoon
  • Lime (zest of 1 + juice of 3) - 4 pcs
  • Sugar (for decoration) - 50 g
  • Mint (for decoration) - 5-6 pcs

How to cook cake "mojito" step by step with photos


First we make the shortbread dough. All our ingredients for the dough must be at room temperature. Here we go. Cream melted butter and powdered sugar into a creamy mass.

Then we add egg yolks and mix until smooth.

Pour in flour and quickly knead the dough.

Next, roll out the dough or with your hands (whichever is more convenient) distribute it on the form (a pre-stained paper). I still recommend doing it with your hands, as the dough is very crumbly, brittle and can tear. We send our dough to cool, about an hour.

Meanwhile, prepare the filling for our cake. Mix 125 grams of sugar with a few twigs of fresh mint, knead it a bit and leave it for about 10 minutes. For those who do not like sweet, I recommend reducing the sugar content.

Next, remove the zest from a lime and add to the sugar and mint. The mixture should be slightly crushed, but not too much, so that the mint does not fall apart.

Now cut the remaining three limes in half and squeeze out the juice. Add it to the sugar and peppermint mixture. Take out the mint and only then pour out the juice. If desired, you can add 2 tbsp.l. rum (I did not add it). Next, add the eggs to the mixture, mix well and let it rest for about 30 minutes. After the time has passed add the cream to our egg mixture and mix well. And that will be our filling.

And that's the time. Our pastry has cooled down, take it out and prick it with a fork. We send it into a well heated oven up to 200 degrees for 12 minutes with baking balls (I don't have them, I used peas) and then another 10 minutes, but without cargo. Then without taking the base out of the oven, pour our filling over it and bake for 25-30 minutes, turning the temperature down to 160 degrees.

While our cake is baking let's make mint sugar. In a mortar or a bowl grind sugar together with mint leaves (5-6pcs).

Let the ready cake cool and sprinkle with mint sugar. I would like to add one main point.The ready cake should not be cooled very much, it makes the dough not very tasty. The best serving temperature is 15-20 degrees.

It turns out a beautiful cake like this

Nutritional Value:

Whole Dish:
Calories
3759.2 Calories
Protein
52.3 g
Fat
180.7 g
Carbohydrates
524.6 g
Per Serving:
Calories
469.9 Calories
Protein
6.5 g
Fat
22.6 g
Carbohydrates
65.6 g
100g:
Calories
254 Calories
Protein
3.5 g
Fat
12.2 g
Carbohydrates
35.4 g

Flour, Sugar, Butter, Eggs, Cream, Egg Yolk, Baking, Citrus, Mint, Lime, Cakes, Rum, Pastry

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