Mojito Slice
A cocktail-inspired bar with a shortbread base and a lime-mint-rum layer, dusted with powdered sugar.
Ingredients
| 200 грама | butter (for the base) |
| 2 чаена чаша | flour (for the base) |
| 2/3 чаена чаша | powdered sugar (for the base) |
| 2 с.л. | white rum + 3 tbsp water (sprite) (for the mojito layer) |
| 20 | mint leaves, chopped |
| 1/2 чаена чаша | flour (for the mojito layer) |
| 3 | eggs |
| 1 1/2 чаени чаши | sugar |
| щипка | salt |
| — | juice of 3 limes |
| — | green food coloring (optional) |
| — | powdered sugar for dusting |
Instructions
Adapted from here >> (1 tea cup = 240 ml)
- Pour the rum and the tablespoons of water over the chopped mint leaves. Set the resulting mixture aside.
- Meanwhile prepare the base of the cake: in a bowl mix the butter, powdered sugar and 1 tea cup of flour. Distribute this mixture into the small blue rectangular tray, which you have lined in advance with baking paper, whose edges should extend beyond the walls so that later you can more easily lift the cake out of the form. You can also use a tray with a removable bottom. Bake the base in a preheated oven at 180°C for about 25 minutes.
- While the base bakes in the oven, prepare the mojito layer: in a bowl mix the eggs, the lime juice, the sugar, the pinch of salt, 1/2 tea cup flour, a few drops of green food coloring and the mint-rum liquid, but without the mint leaves, i.e. first strain the liquid from the leaves. Blend everything and pour the resulting mixture over the half-baked base.
- Continue baking the cake at 180°C for about another 25 minutes. Leave the finished dessert to cool, then it must rest in the refrigerator at least 2 hours.
- Using the baking paper, lift the cake out of the baking form, dust generously with powdered sugar, cut into the desired shapes and serve.