Mojito in a cake

The Mojito Genoise was a Lorraine Pascale episode on Australian Masterchef.  She really is a genius when it comes to cakes.  

I have adapted it to the Woollies sponge cake, as I really did not have the time to make it all from scratch.  So this recipie is for the syrup and icing only.  Check out Masterchef it you want to get the whole recipie, and good luck!  It tastes of lime and coconut and rum - what could be better?
The original cake has praline only on the side, but I found there is enough to do the top as well, and it looks better than the original top.

 Mojito Sponge Cake

Rating: Moderate

Ingredients & Method

1 pre-made double sponge cake.

Syrup
150g soft brown sugar
40ml water
80mlos white coconut rum  
zest and juice of one lime
couple of mint leaves

Dissolve the sugar in water and rum.
Take off the heat and add lime and mint.  
Leave to infuse.


Praline
200g white sugar
200g pecans 

Caramilse sugar, add pecans and mix.
Place on tray to cool.
Once cold, blitz in a food processor to make a praline.  Set aside.


Icing
300g butter (room temp)
600g icing sugar
vanilla pod
zest 3 limes

Mix all ingredients in a mixer until it becomes icing.

Assemble
Cut each sponge cake into 2 - giving 4 layers.
Soak in sugar syrup.

NOTE: I assemble the cake on the serving stand.  Put two large pieces of baking paper on the stand first, next to each other so that they can be pulled out once the cake is iced.  This way you end up with a perfect result ready to serve. (see the picture below)
 

 

Use a tablespoon-ish of icing in between each layer (don't use too much as it is not needed) and assemble cake with the filling.
Ice the top and sides of the cake with the icing.
Cover the side and top with the praline.

.........................