Directions

For the Syrup:

1. Put 45 mL lime juice, mint, and all the sugar into a saucepan. Let it simmer.

2. If the sugar is not easily dissolved, you may add 1 tbsp of water to the mixture.

3. Let it simmer and bubble for 7-10 minutes or until the texture is thick like syrup.

4. Remove from heat and put in the remaining lime juice and the rum.

5. Leave the syrup for 10 minutes to infuse the flavor of the mint, then strain it.

For the Buttercream:

1. Whisk, using an electric whisk or mixer, the butter, icing sugar, and lime zest in a bowl until the texture is airy and fluffy.

2. Add the cream cheese and mix it until fully incorporated. Do not overdo it!

For the Cake:

1. Preheat the oven to 356 °F. Butter two cake pans and line the bottom with parchment paper.

2. Whisk, using an electric whisk or mixer, the butter and sugar in a large mixing bowl until fluffy and pale. Put the eggs one at a time, then whisk them again. Mix the flour, the finely grated lime zest, and the yogurt.

3. Pour the batter into the two buttered cake tins and bake them for 25-30 minutes. If the stick is clean, then the cake is ready. Let it rest for 1-2 minutes.

4. Poke the cake sponges with a fork or a toothpick, then glaze the syrup for it to be absorbed by the cake. Let the cake cool completely.

5. Assemble the mojito cake by placing one of the cake sponges on a serving plate and topping it off with a third of the buttercream. Put on top the other sponge, then cover the whole cake with the remaining buttercream.

6. Decorate the cake using lime zest, lime wedges, and mint leaves.

7. Put it in the fridge.