For the panetela:
- 1 cup of wheat flour
- 1 cup of sugar
- 1 teaspoon of baking powder (or baking soda)
- 1 pinch of salt
- 4 eggs
- 2 ounces of lemon juice
- 3 ounces of rum
- grated zest of 1 lemon
- 20 grams of finely chopped spearmint
For the whipped cream:
- 500 ml of heavy cream (35% fat)
- 5 tablespoons of cream cheese
- ½ cup of sugar
- 3 ounces of rum
- Zest of 1 lemon
- 20 grams of finely chopped spearmint
Preheat the oven to 180ÂşC. Grease the mold and dust it with flour. Set it aside for later. In this recipe, I used a 26 cm diameter springform pan.
Grate the peel of the lemons with a grater or fine grater. Set aside this zest, separating each lemon since part of it will be used in the batter and another part in the topping at the end of the preparation. After grating the lemon peels, cut them, squeeze them, and keep the juice, which we will use for the recipe.
Wash the mint, drain it, and let it dry at room temperature. When it is dry, select the leaves you prefer and pass them through a grinder or cut them into small pieces.
To make the panetela, separate the egg whites from the yolks. Whip the egg whites until they reach stiff peaks and start adding the sugar gradually, without stopping the beating. A meringue should form. It doesn't matter if it doesn't have perfect peaks, but it should be strong. Add the yolks and continue beating until well integrated.
Combine the dry ingredients (flour, baking soda, and salt) in a bowl, sift them to avoid lumps. Gradually incorporate them into the meringue with the egg yolks. For this step, use a sturdy spatula that allows you to make folding motions with the flour.
When you finish incorporating everything, the mixture will be thick. To soften it and give it a delicious Mojito flavor, add 2 ounces of lime juice and 3 ounces of rum. Also incorporate the lime zest and crushed mint.
Mix all the ingredients with gentle folding motions so that the dough retains its air and remains fluffy.
Place the batter in the mold and bake it for 35 minutes. Remember that each oven has its own characteristics. Pay attention to the cooking point so that it does not remain raw or overcooked. To check if the cake is ready, insert a toothpick in the center; it should come out dry. When it is ready, take it out of the oven and let it cool on a rack. It is important that it is completely cold when placing the whipped cream.
To whip the cream, you should cool it beforehand. I put it in the freezer for 1 hour; it needs to be very cold but not frozen. Preferably, use a metal bowl as it better withstands and maintains low temperatures.
Whip the cream preferably with a whisk mixer, although it can also be done by hand; however, it takes as much effort as making a meringue and takes more time.
Place the cream in the cold metal bowl and mix with the whisk until it reaches the consistency of a soft meringue. Gradually add the sugar. Once fully integrated, add the tablespoons of cream cheese and the rum. This will allow you to achieve a very firm and fragrant cream.
To assemble the cake:
Place the sponge cake back in the mold if it is detachable; otherwise, use cardboard or thick paper to outline the circumference of the sponge cake.
Spread the whipped cream over the panetela and use a spatula to distribute it evenly. Sprinkle the cake with the zest of the second lemon and finely chopped mint.
I hope you enjoy this delicious and beautiful recipe. Bon appétit!!