PREPARATION

Prepare the dough as described in the recipe link.

Preheat the oven to 160°C.
Roll the dough after cooling off and put it in the form. Place a large coffee filter or a piece of baking paper on the dough, put bakparels and bake for 20 min. In an oven at 160°C.

MOJITO-LEMON CREAM

Bring lemon juice to the boil and remove from heat. Add the mint leaves, rum and cane sugar and allow to infuse until the sugar has dissolved. Strain the juice. This is the base of your Mojito-lemon cream.

Beat the eggs briefly and add the sugar and pudding powder.

Heat the strained lemon juice and add the butter. Melt the butter in the liquid. Pour egg mixture through a sieve into the juice and beat well to 85°C. The cream is ready when the eggs begin to bind. Pour the cream into another bowl. Add 5 g and soaked gelatine and mix well by each other.

Melt the white chocolate and coat the bottom of the cake in it. Pour the lemon cream into the crust to the edge of the shape. Let the cake for an hour in the fridge.

MERINGUE

Heat the water with 140 g sugar to 119-121°C.

Meanwhile, beat the egg white in a food processor until a creamy mass and gradually add the sugar. Pour the hot sugar water in a trickle at the rotating egg whites and beat further cold to a firm, shiny mass.

FINISHING

Fill a pastry bag with the meringue mass and spray beautiful caps on the cake. Burn the caps brown with a burner. Decorate the cake with zest of lime and lemon and mint leaves.