Recipe by: Pujan Rai

Source: Book “Layered” by Tessa Huff

Serves: 8


Ingredients for Lime Mint Sugar

  • 50 gr Sugar (granulated)
  • 1 tbsp. Fresh mint –loosely packed (chopped)
  • 1tsp. Lime zest


Ingredients for Lime Cake

  • 5 Egg whites
  • 1tsp. Vanilla extract
  • 180 ml whole Milk
  • 2 ½ cups (325 gr) Cake flour
  • 1 ½ cups (300gm) Sugar granulated
  • 1tbsp. Baking Powder
  • Salt – 3/4tsp
  • 1 ½ tbsp. Lime zest, about 2 large limes
  • 170 gr Butter, at room temperature


Ingredients for Mint Rum Syrup

  • 100 gr Sugar
  • 60 ml White Rum, or more
  • 1 cup (30 gr) Mint
  • ¼ cup (60ml) Water, if you are adding more Rum reduce the amount of water by same amount, but don’t replace whole amount of water with Rum.

Ingredients for Lime Filling

  • 55gm Cream Cheese, softened
  • 1 medium portion Vanilla Swiss Meringue Butter Cream,

see separate recipe

  • 2 tsp. Lime juice, fresh
  • 1tsp. Lime zest
  • Green Gel Food Coloring, optional

Ingredients for Vanilla Swiss Meringue ButtercreamMedium Recipe

  • ½ cups about 4 eggs Egg whites
  • 250 gr granulated Sugar
  • 400 gr Butter, at room temperature and small cubed
  • 2 tsp. Vanilla extract

Preparation Lime Mint Sugar

  • Combine the sugar, mint and lime zest in the bowl of food processor and pulse until mint is minced
  • Spread the sugar on piece of parchment paper and let it dry over night before use


Preparation Lime Cake

  • Preheat oven to 175 degree C
  • Prepare the cake tin – 8 inch x 3
  • Mix egg white, vanilla and 60ml of milk in a bowl and keep aside
  • Sift the dry ingredients together (cake flour, baking powder and salt) and mix with sugar. Add lime zest to it
  • With paddle attachment on the stand mixer put all the dry ingredient on stand mixer bowl
  • Add butter to it and mix it slowly with flour mixture
  • Slowly add remaining milk (120ml). and mix on low speed until all the ingredients comes together
  • Now turn the mixer speed to medium high for about 1 minute
  • Whisk Egg white mix (just mix only)
  • Turn the stand mixture speed to medium to slow and gradually add the egg mixture (in 3 batches, stopping and scrapping after each batch)
  • Divide the batter evenly in prepared pans
  • Bake for 25-30 mins or until toothpick comes out clean
  • Let them cool on write rack for 10-15 mins before removing from pan


Preparation Mint Rum Syrup

  • Place sugar run and ¼ cup of water in saucepan
  • Stir and bring it to boil over medium – high heat
  • Reduce the heat to maintain a simmer and add the mint leaves
  • Simmer for about 10 minutes or until mixture has reduced to syrup
  • Remove from pan and let it cool down
  • Once it is cool strain the syrup through a fine mesh sieve and discard the mint leaves


Preparation Lime Filling

  • In a bowl of stand mixer fitted with paddle attachment beat the cream cheese on medium speed until smooth
  • Add 1 ¼ (300ml) of buttercream, lime juice and zest and food coloring (if using), mix until all combined


Assembling the Cake

  • Once cakes have been completely cooled, level them
  • Place the base layer on your cake board or serving plate/dish and Brush the layer with simple syrup
  • Spread on half of the lime filling with an offset spatula
  • Top the next layer of the cake and repeat with syrup and filling

Preparation Frosting

  • You can use vanilla swiss meringue buttercream to frost the side and top of cake.
  • Crumb coat the cake with vanilla buttercream
  • Put the cake in fridge for 1-2 hours or until it is chilled completely
  • Frost the side and top of the cake
  • Use offset spatula to smoothen the top of the cake and for side you can use large scarper. If you want to give design you can use Comb design scraper or use small spatula to give spiral design (swirl finishing)


Preparation Vanilla Swiss Meringue ButtercreamMedium Recipe

  • In a saucepan fill it with water (about half) and place it over medium heat
  • Place a bowl with egg whites over the water and whisk it slowly and add sugar to it
  • Whisking intermittently, heat the egg sugar mixture till it reaches 70 degree C
  • Once hot carefully take it out from the double boiler and fit it to stand mixure
  • With whisk attachment, beat the egg white mixture on high speed for 8-10 minutes or until it hold medium-stiff peaks
  • Outside of the bowl should return to room temperature or it should be hot when you touch it
  • Stop the mixer if it reaches medium stiff peak but if the bowl is still hot let it cool down
  • Change the whisk attachment to paddle
  • Put the mixture at low speed and slowly add cubed butter, few piece at time then vanilla
  • Once all the butter is incorporated, increases the speed to medium high and beat until butter cream is silky smooth
  • It might look runny/soft, just beat it slightly longer and it will be firm enough to use it in filling or frosting

Important Tips for Swiss Meringue Buttercream

  • Egg sugar mixture must reach 70 or more not less ( you want to make sure your egg whites are cooked)
  • After whisking the egg white mixture to medium – stiff make sure your bowl is at room temperature or not warm to touch ( I touch at the base, side of bowl cools down first but base cool down at the end)
  • If your bowl is still warm and if you add butter to it, your buttercream will be runny – to save this put the bowl with buttercream in fridge for 20/30 mins and bring it back to stand mixture and beat it again until it is silky smooth
  • You can add different flavor or color to this buttercream and you use it for cupcakes decoration as well
  • Only things that limits is your imagination

Download PDF version here: pujan-rai-mojito-cake