For the sponge cake
For the mojito's broth
For the mojito mousse
Line the oven tray with baking paper and heat to 180º with heat up and down.
Separate the egg whites from the yolks and mount the egg whites on a snowy base next to the half of the sugar. Set aside.
Mount the yolks next to the rest of the sugar until they whiten and increase in volume.
Join both mixtures and add the sifted flour with encircling movements to avoid losing the air.
Spread the mixture on the baking tray with a thickness of less than 1 cm and bake for 10 minutes at 180º.
When taking out of the oven and with the cake plate still hot, put another piece of paper over the cake and turn it over to remove the paper used as a base. In this way we avoid that when it cools down it cannot come off. Let it rest.
Heat the white rum in a saucepan until it boils, add the water and sugar. When it boils again add the lime rind and the chopped mint leaves with a knife.
Remove from the heat, cover and leave to infuse for 10 minutes. After this time add the lime juice, strain and let cool.
Mix the Quescrem Culinary Yoghurt with the cream, sugar and grated lime. Beat until it whips and has a consistency superior to whipped cream.
Separate the whites from the yolks. Beat the egg whites until almost snowy. If it is beaten in excess it would harden and in the next step it would lose the aeration.
Mix both beats delicately until a homogeneous mixture is obtained, making winding movements so that aeration is not lost.
Place in a piping bag and use immediately in the assembly of the cheesecake.
Assembling the cheesecake:
Cut the cake sheets with the help of a cylindrical ring into two equal discs.
Put the ring on the presentation plate. Place one of the cake discs inside and moisten it without exceeding the mojito broth
Open the piping bag with a mouth of less than 1 cm. Dose a layer of mojito mousse on the sponge cake base and flatten it.
Cover with the other layer of sponge cake, moisten with the broth and dose the mousse again.
Level the mousse at the edge of the ring with the help of a spatula and refrigerate the cheese cake in the fridge for 1 hour.
After the cooling time, pass a thin blade knife through the edge of the mould and carefully remove from the mould.
Decorate with lime slices and grated skin and/or mint leaves.