Mojito Cake With Mint Sugar

Make a crust:

1. Preheat the oven to 395 F.
2. In a large bowl combine siftened butter and confectioners sugar and mix well.
3. Add 1 egg, salt, almond flour, and all-purpose flour. Mix the dough until well combined. Form a ball, wrap it in plastic, and put it in a refrigerator for 30 minutes.
4. Remove the dough from the fridge and, using your fingers, press it evenly into the bottom and sides of a round 9-inch cake pan or pie pan. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake for 20 minutes. After the crust has been baked, don't remove it from the oven.

Make a filling:

1. Meanwhile, in a medium mixing bowl, mix 125 grams of sugar with 3 sprigs of mint, reserving a couple of leaves for making mint sugar. Leave it for 10 minutes.
2. Zest one lime and add zest to a sugar and mint mixture. Mix gently so that mint don't get torn apart. Remove mint.
3. Squeeze the juice of 3 limes into a mint sugar mixture. Add in rum and 2 eggs and mix until well combined.
4. Pour the mixture through a fine-mesh sieve.
5. Add 200 ml of heavy cream to the egg sugar mixture and mix well.
6. When the crust is ready, decrease the temperature to 320 F, remove parchment paper and pie weights and pour in egg sugar mixture into the crust.
7. Bake for 25-30 minutes.
8. Remove from he oven let the cake cool.
9. Using an electric mixer, combine 100 ml of heavy cream and 1 tablespoon of sugar and beat until high peaks form. Fill the pastry bag fitted with a tip of your choice with cream and pipe the cream inside the borders of the cooled pie.

Make a mint sugar:

1. Take 5 leaves of mint and 2 tablespoons of sugar and chop them in a food processor or grind in a coffee grinder.
2. Garnish the cake with mint sugar.
3. Enjoy!