Dessert

Strawberry and lime mojito cloud cake

Name: Strawberry and makrut lime mojito cloud layer cake recipe
Yield: 12
Ingredients: 375g strawberries, hulled, sliced; 80ml rum; 55g caster sugar; 4 makrut lime leaves; 2 tsp finely grated makrut lime zest; 600ml thickened cream; 2 tsp vanilla bean paste; 220g jam; 40.00 ml finely chopped mint; 2 round store-bought unfilled sponge cakes

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P108 Strawberry and makrut lime mojito cloud cake

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Dec 06, 2022

Spruce up a store-bought cake with Kim Coverdale's adults-only layered creation.

375g strawberries, hulled, sliced
1/3 cup (80ml) white rum
1/4 cup (55g) caster sugar
4 makrut lime leaves
2 tsp finely grated makrut lime zest
600ml thickened cream
2 tsp vanilla bean paste
2/3 cup (220g) raspberry jam
2 tbs finely chopped mint
2 round store-bought unfilled sponge cakes

Method

1.

Place strawberries, rum and 1 tbs sugar in a bowl, stirring to dissolve sugar. Set aside for 1 hour to allow flavours to develop.
2.

Meanwhile, place lime leaves and zest in a small food processor. Whiz until leaves are finely chopped. Toss through remaining sugar. Set aside.
3.

Using a stand mixer fitted with the whisk attachment, whisk cream and vanilla together until just-firm peaks. Spoon into a piping bag fitted with a 1cm plain nozzle. Combine jam and mint together in a bowl.
4.

Split cakes in half horizontally. Place one cake half, cut-side up, on a serving plate. Spread with one-quarter of the jam mixture. Top with one-quarter of the strawberries, drizzling with a little syrup, and pipe over one-quarter of the cream mixture. Sprinkle with a little lime sugar.
5.

Repeat layering until all cake, jam, strawberries, cream and lime sugar have been used. Set aside for 10 minutes before serving.