Recipes
Mojito Madness
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE WHITE RUM,FAB NATURAL LEMON EXTRACT,FAB OIL SOLUBLE MINT
Prep Time
1:00:(HH:MM)
Serves
7-8
Baking/Cooking Time
1 hour plus chill time for lemon curd
Baking Temp
180°C for 25-30 min
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
Additional Categories
Healthy Grain
INGREDIENTS
|
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 |
METHOD
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..
Assembling
- 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..
