Thursday, 26 May 2011

Mojito Genoise

I had been wanting to make this cake for ages once I saw the picture in the book. I am so proud of the way in turned out, sadly I didn't take a picture of the inside but it looked amazing, both sponges rose really well and evenly. This cake is made in a different way to a usual sponge, you have to whisk the eggs and sugar together over hot water for about 15 minutes before adding the butter and flour so you need patience, and a strong arm! For the first time there wasn't enough buttercream, I would double the amounts in the recipe, there was just enough to fill and put a bit on the top never mind the sides. For the nutty coating around the sides you can safely halve the quantities I had so much left over. I love the fact that this cake looks stunning but is really simple. I had a slice with the lime piece and I squeezed it over the cake, yummy. I was a bit confused the with sugar syrup, I think you're meant to pour it onto the cake while its still hot and then again when you put the buttercream on, it isn't clear in the book. But that doesn't really matter because this cake tastes as good as it looks and I will definitely make it again, but will put the rum in it next time.

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