Mojito Madness



Prep Time




Baking/Cooking Time

1 hour plus chill time for lemon curd

Baking Temp

180°C for 25-30 min

Baking Temp Details




Short Recipe Description

Additional Categories

Healthy Grain

1: Cake Base

All Purpose Flour - 150gm
Baking Powder - 1 tsp
Butter - 100 gm
Castor Sugar - 75 gm
Condensed Milk - 50 gm
FAB Premium Oil Soluble White Rum flavour - 1.5 tsp
Milk - as required

2: Butter cream

Unsalted Butter - ¼ cup
Icing Sugar - ½ cup
FAB Oil Soluble Mint Flavour - ½ tsp
green color - Few drops

3: Lemon Curd

Lemon Juice - 20 gm
Butter - 15 gm
Water - 20 gm
Caster Sugar - 35 gm
Cornflour - 2 tsp
Fab 100% Natural Oil Soluble Lemon Extract - ¼ tsp
yellow color - 2 drops

4: Syrup

Water - 1/2 cup
FAB Premium Oil Soluble White Rum flavour - 1/4 drops
Sugar - 1 tbsp

1: Cake Base

- Mix together flour and baking powder.
- Keep aside.
- In another bowl whisk the butter and sugar until light and fluffy.
- Add condensed milk and mix.
- Then add about ¼ cup milk and essence/flavour and mix again.
- Lastly fold in the maida and make a smooth batter.
- If the mixture is thick, add some more milk to make dropping consistency.
- Pour the batter in a lined square 6 or 7 inch tin.
- Bake in a preheated oven at 180°C for 25 to 30 minutes until a skewer inserted comes out clean.
- Cool the cake completely on a wire rack.
- Trim edges from all 4 sides and remove the top crust.
- Cut into 6 pieces.

2: Butter cream

- Beat the butter until smooth.
- Add icing sugar, little by little and mix until it becomes smooth.
- Add essence/flavour and color.

3: Lemon Curd

- In a pan combine lemon juice, water, sugar and cornflour.
- Turn on the heat to medium.
- Stir until the sugar dissolves.
- Boil on slow flame for a minute.
- Turn off the heat.
- Add the butter, essence and yellow color.
- Mix properly.
- Chill in the refrigerator for a while before using.

4: Syrup

- Take ¼ cup water in a pan.
- Add 1 tbsp sugar and boil until sugar dissolves.
- Add ¼ tsp FAB Premium Oil Soluble White Rum flavour.
- Cool..


- Take 2 piping bags.
- Fill one with cooled lemon curd.
- Fit the other bag with a star nozzle and fill with butter cream.
- Arrange the cake pieces in a tray.
- Soak a bit with the syrup.
- Pipe a diagonal line with the butter cream.
- Cut a small hole in the piping bag with lemon curd.
- Pipe it in between the buttercream.
- Your delicious and non-alcoholic pastries are ready to serve.
- Can be stored for upto 2 days at room temperature..

Baker Tips/Notes

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