For the sponge cake of the mojito cake:
For the mojito draft:
For the mojito mousse:
Line the baking tray with baking paper and heat to 180º with heat up and down.
Separate the egg whites from the egg yolks and whip the egg whites until stiff with half of the sugar. Reserve.
Whip the egg yolks with the rest of the sugar until they whiten and increase in volume.
Combine both mixtures and add the sifted flour with wrapping movements so as not to lose the air.
Spread the mixture on the baking sheet to a thickness of less than 1 cm and bake for 10 minutes at 180º.
When removing from the oven and with the cake sheet still warm, place another piece of paper on top of the cake and flip it over to remove the paper used as a base. In this way we avoid that when it cools down it cannot be peeled off. Let stand.
Heat the white rum in a saucepan until it boils, add the water and sugar. When it starts to boil again, add the lime rind and the mint leaves chopped with a knife.
Remove from heat, cover and allow to infuse for 10 minutes. After this time add the lime juice, strain and let cool.
Mix the Quescrem Culinary Yogurt with the cream, sugar and lime zest. Whip until it whips to a consistency that exceeds whipped cream.
Separate the whites from the yolks. Beat the egg whites until almost stiff. Excessive beating would cause it to harden and in the next step the aeration would be lost.
Gently blend the two mixtures together until they are homogeneous, using encircling motions so that the aeration is not lost.
Pour into a piping bag and use immediately to assemble the cheesecake.
Cut the sponge cake sheets with the help of a cylindrical ring into two equal discs.
Place the ring on the presentation plate. Place one of the discs of sponge cake inside and moisten without overdoing it with the mojito stock.
Open the pastry bag with an opening of less than 1 cm. Pour a layer of mojito mousse over the sponge cake base and flatten.
Cover with the other layer of sponge cake, moisten again with the soaked mixture and add the mousse again.
Fill the mousse to the edge of the ring with a spatula and refrigerate the cheesecake in the refrigerator for 1 hour.
After the cooling time, run a fine-bladed knife around the edge of the mold and carefully remove from the mold.
Garnish with the lime slices and grated lime peel and/or some mint leaves.