SHF #43 – Mojito Dessert

3 eggs
1 egg yolk
150 g sugar
1 vanilla sugar
100 g flour
25 g corn starch
1 tsp baking powder

With a mixer beat eggs and egg yolk on a highest speed for 1 minute. Add sugar and vanilla sugar and beat for another minute, and then 2 more minutes.

Mix flour, starch and backing powder, and sift half of it over beaten eggs and beat on lowest speed for a short time. Do the same with the rest of flour.

Bake in a preheated oven on 200°C for about 10 minutes in a 25×35 cm baking pan.

For the mojito filling:

400 ml heavy cream
2 1/2 tsp gelatin
250 g yogurt
juice from 1 lime
75 g caster sugar
50 ml white rum
2 tsp dried mint leaves

Mix yogurt and lime juice and sprinkle gelatin over. Beat stiff heavy cream with sugar. Add rum and yogurt and beat on lowest speed for a short time.

Crush mint leaves with your fingers and stir into the cream.

To assemble:

Cut biscuit into 4 parts: 2 for wider sides, one for the bottom and one for the top, shorter sides stay free. Line bottom and sides of a loaf pan with biscuit. Pour filling inside, cover with the last piece of biscuit. Leave in the fridge for about 4 hours.

Decorate with whipped cream and lime slices.

For the non-alcoholic version, omit the white rum.

Note: This recipe was adapted from Dr. Oetker Cocktail Torten for the Sugar High Friday #43, the monthly event created by Jennifer of The Domestic Goddess, hosted this month by Tartlette.

Update: Roundup 1 & Roundup 2 are posted! Helen did a great job compiling a list of 130!!! wonderful entries.