Refreshing Lime-Mint Cake

Name: Refreshing Lime-Mint Cake
Prep time: 45 min
Cook time: 255 min
Total time: 300 min
Yield: 12 Portionen
Ingredients: 2 bunch Mint; 8 piece Organic Limes; 220 g Cane sugar (fine); 10 Blätter Gelatin; 700 ml Cream; 250 g Cream cheese; 1 Pck. Viennese base (ready-made sponge cake in 3 layers); 100 ml Rum (white); 1 Pck. Cream stiffener

Cake

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

5 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Refreshing Lime-Mint Cake is ready in 5 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This lime-mint cake is an absolute eye-catcher at every summer party! The combination of fresh mint, sparkling lime, and a light cream cheese-cream filling makes it an unforgettable taste experience. I especially like to make this cake when it's warm outside, as it's wonderfully refreshing. The preparation is a bit more complex, but the result is worth it. A tip: Prepare the cake the day before so that it can soak through well. It is perfect for birthdays, barbecues or just for enjoying!

Ingredients (9 ingredients)

2 bunch Mint
8 piece Organic Limes
220 g Cane sugar (fine)
10 Blätter Gelatin
700 ml Cream
250 g Cream cheese
1 Pck. Viennese base (ready-made sponge cake in 3 layers)
100 ml Rum (white)
1 Pck. Cream stiffener

Preparation (12 steps)

Prepare mint

Thermomix® Setting

5 sec/Speed 8

Wash the mint, shake dry and pluck the leaves from the stems. Set aside a handful of mint leaves for decoration. Place the remaining mint leaves in the mixing bowl and chop for 5 sec./speed 8. Scrape down from the edge with the spatula.

Prepare limes

Wash two of the limes, dry them and rub the peel off with a zester. Keep one intact lime for decoration. Squeeze the remaining 7 limes. Place lime juice, lime zest and chopped mint in a bowl.

Add sugar and mix

Add 220 g of cane sugar to the lime-mint mixture in the bowl and mix well. Set aside.

Whip cream

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly. Add 500 ml cream and 1 pack of cream stiffener to the mixing bowl and whip until stiff for 2 min./speed 3.5. Transfer and set aside.

120

Prepare cream cheese cream

Thermomix® Setting

20 sec/Speed 3

Add 250 g cream cheese and the lime-mint-sugar mixture to the mixing bowl and stir for 20 sec./speed 3. Scrape down from the edge with the spatula.

Prepare gelatin

Soak the gelatin in cold water according to the package instructions.

Dissolve gelatin

Thermomix® Setting

2 min/122°F/Speed 2 50

Squeeze out the gelatin and add it to the mixing bowl with three tablespoons of the cream cheese cream. Heat for 2 min./50°C/speed 2 until the gelatin is completely dissolved.

120

Stir in gelatin

Quickly stir the dissolved gelatin into the remaining cream cheese cream. Then carefully fold in the whipped cream.

Layer cake

Place the bottom sponge cake base on a cake plate and place a cake ring around it. Spread with half of the lime-mint cream. Place the second base on top and drizzle with half of the rum. Spread the remaining filling on top and cover with the last sponge cake base.

Chill cake

Refrigerate the cake for about 3 hours until the filling is firm.

Whip cream (decoration)

Thermomix® Setting

1 min/Speed 3.5

Add the remaining 200 ml cream and the remaining packet of cream stiffener to the mixing bowl and whip until stiff with the butterfly inserted for 1 min./speed 3.5.

Decorate cake

Drizzle the remaining rum on the top sponge cake base and spread the cream on top. Refrigerate again for 1–2 hours. Cut the reserved lime into eighths or slices and decorate the cake with mint and lime.