Ingredients for a 24 cm diameter mould
300 g Nuvole biscuits with cream Gentilini
180 g 00 flour
150 g lime juice
150 g brown sugar
130 ml seed oil
50 ml Rum
1 baking powder sachet
Grated zest of 2 limes
2 tablespoons of mint syrup
A pinch of salt
For the icing
125 g powdered sugar
Lime juice as necessary
Preheat the oven to 180 º C. Butter and dust with flour a donut mould of 24 cm in diameter. In a mixer, blend Nuvole with cream Gentilini until they are powdered.
In a bowl, beat the eggs with the sugar and a pinch of salt until they become puffy and foamy. Stirring constantly, add oil, mint syrup and lime juice. Add the grated lime peel and rum. Incorporate the flour and yeast by dropping them from a sieve and mix well. Add the biscuit powder and continue to mix, until you have a compound without lumps and well amalgamated.
Pour the dough into the mould and transfer to the oven for about 45 minutes.
Make the test cooking with a skewer, then get out of the oven and let rest the donut in the mould for 20 minutes before turning it out on a grate.
Sift powdered sugar for the icing in a bowl, initially add a tablespoon of lime juice and stir.
Continue to insert the liquid, one drop at a time, until you get a thick and viscous texture. Pour the icing on the surface of the cake, let it thicken and transfer to the serving plate.