For the sponge cake:
- 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
- zest of 1 lemon
- 20 grams of finely chopped mint
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 mint
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 zest of the lemons with a grater or fine grater. Set aside this zest, separating each lemon since one part will be used in the dough and another for the topping at the end of the preparation. After grating the lemon peel, cut them, squeeze them, and save the juice that 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 like and pass them through a grinder or cut them into small pieces.
To make the panetela, separate the egg whites from the yolks. Beat the egg whites until they reach stiff peaks and start adding the sugar gradually while continuing to beat. A meringue should form. It doesn't matter if the peaks aren't perfect, but it should be firm. Add the yolks and keep beating until well integrated.
Combine the dry ingredients (flour, baking soda, and salt) in a bowl, sifting them to avoid lumps. Gradually incorporate them into the meringue with the egg yolks. For this step, use a sturdy spatula to make folding motions with the flour.
When you finish incorporating everything, the mixture will be thick. To smooth it out 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 folding movements 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 doneness so that it does not remain raw or overdone. To check if the panetela is ready, insert a toothpick in the center; it should come out dry. When it's ready, take it out of the oven and let it cool on a rack. It is important that it is completely cold when you place the whipped cream on top.
To whip the cream, you need to chill it beforehand. I put it in the freezer for 1 hour; it should be very cold but not frozen. Preferably use a metal bowl as it withstands and maintains low temperatures better.
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 longer.
Put the cream in the cold metal bowl and mix with the whisk until it reaches the consistency of a soft meringue. Add the sugar gradually. Once fully integrated, add the tablespoons of cream cheese and the rum. This will help you achieve a very firm and fragrant cream.
To assemble the cake:
Put the sponge cake back in the mold if it is removable; otherwise, use a cardboard or thick paper to outline the circumference of the sponge cake.
Spread the whipped cream over the sponge cake 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 lovely recipe. Bon appétit!!