Mint cookies with vanilla cream and strawberries

Name: Mint cookies with vanilla cream and strawberries - Ada B.
Ingredients: For the base: 6 eggs; 6 tablespoons sugar; 3 tablespoons oil; 5 tablespoons flour; 2 and 1/2 tablespoons cocoa; 1 teaspoon baking powder; 2 teaspoons mint extract (I have extract from the website pastaidevanilie.ro which is very concentrated and slightly oily; but if you use store; bought extract; you may need to add more as it is more watery). Cream: 500 ml milk; 4 tablespoons cornstarch; 4 tablespoons sugar; 1 vanilla pod; 250 g mascarpone; 2 tablespoons powdered sugar; 200 g fresh strawberries; white chocolate flakes; strawberries for decoration.

Dessert - Mint cookies with vanilla cream and strawberries by Ada B. - Recipia

Mint cakes with vanilla cream and strawberries: A sweet and fresh delight! Introduction Welcome to the world of sweet delights! Today, I will guide you step by step in preparing delicious mint cakes with vanilla cream and strawberries. These cakes are perfect for impressing friends and family, being ideal for both special occasions and personal indulgence moments. Each bite will take you on a flavor journey, with the combination of fresh mint and vanilla cream being simply irresistible. Preparation time: 30 minutes Baking time: 15 minutes Total time: 45 minutes Number of servings: 16 cakes A touch of history Mint cakes are a true delicacy, with deep roots in the culinary traditions of various cultures. Mint, known for its refreshing effects, has been used for centuries not only in culinary dishes but also in traditional medicine. The combination with vanilla and fresh fruits emerged as a way to add a touch of freshness and sweetness to desserts, transforming them into true gastronomic works of art. Necessary ingredients For the base: - 6 large eggs - 6 tablespoons sugar - 3 tablespoons oil (I recommend sunflower oil for a neutral taste) - 5 tablespoons flour - 2 and 1/2 tablespoons cocoa - 1 teaspoon baking powder - 2 teaspoons mint essence (for an intense flavor, use a high-quality essence) For the cream: - 500 ml milk (ideally whole for a creamy texture) - 4 tablespoons cornstarch - 4 tablespoons sugar - 1 vanilla pod (or 2 tablespoons vanilla extract) - 250 g mascarpone - 2 tablespoons powdered sugar - 200 g fresh strawberries - White chocolate flakes for decoration - Additional strawberries for decoration Step by step: Preparing the cakes Step 1: Preparing the base 1. Beat the eggs: In a large bowl, mix the eggs with the sugar until you get a frothy and light-colored mixture. This process will add air to the mix, making the base fluffy. 2. Add the oil: Incorporate the oil into the mixture, mixing well to evenly combine. 3. Incorporate the dry ingredients: In another bowl, mix the flour, cocoa, and baking powder. Gradually add this mixture to the egg mixture, folding gently with a spatula from top to bottom to retain the air in the mixture. 4. Mint flavor: Finally, add the mint essence and mix gently. 5. Bake the base: Preheat the oven to 180°C. Grease a large baking tray with butter and line it with baking paper. Pour the mixture into the tray, leveling it evenly. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Remove the base from the oven and let it cool completely. Step 2: Preparing the vanilla cream 1. Mix the ingredients: In a bowl, combine the cornstarch, sugar, and 100 ml of milk. Mix well until you obtain a smooth paste. 2. Boil the milk: In a saucepan, heat the remaining milk along with the vanilla pod (split in half to release the seeds). When the milk begins to boil, remove the pod and add the cornstarch mixture, stirring continuously over low heat. Cook until the cream thickens, resembling a pudding. 3. Cooling the cream: Once the cream is obtained, cover it with plastic wrap to prevent a crust from forming and let it cool. 4. Mixing the mascarpone: In another bowl, mix the mascarpone with the powdered sugar. Add the cooled vanilla cream, spoon by spoon, gently folding with a spatula to avoid losing air. 5. Add the strawberries: Wash the strawberries, remove the stems, and cut them into suitable pieces. Incorporate them into the obtained cream. Step 3: Assembling the cakes 1. Cutting the bases: Using a square stainless steel cutter, cut the base into 16 squares. 2. Preparing the syrup: In a saucepan, combine one cup of water, 2 tablespoons of sugar, and 4-5 strips of lemon peel. Boil the mixture for 3-4 minutes, then let it cool. This syrup will add moisture and flavor to the bases. 3. Soak the bases: Take each piece of base and dip it in the syrup, ensuring it is well coated. 4. Assembling the cakes: Place one square of base on a plate, followed by 3/4 of the cream. Cover with another square of base. Use your finger to gently push the cake out of the cutter. Continue this process with all the bases. 5. Cooling: Place the cakes in the refrigerator for at least one hour, during which they will firm up and the flavors will meld. 6. Decorating: Before serving, decorate the cakes with white chocolate flakes and fresh strawberries. Serving suggestions These mint cakes with vanilla cream and strawberries are delicious served alongside a cup of green tea or a strong espresso. You can also offer them with chocolate sauce or vanilla ice cream for a contrast of temperatures and textures. Tips and variations - Mint ice cream: For a refreshing version, you can add a few drops of green food coloring to the vanilla cream to give it a vibrant hue. - Gluten-free: If you want a gluten-free option, replace the flour with a combination of almond flour and cornstarch. - Seasonal fruits: Depending on the season, you can replace the strawberries with other seasonal fruits, such as raspberries or peaches. Nutritional benefits These cakes are not only delicious, but they also include beneficial ingredients. Strawberries are rich in antioxidants, vitamin C, and fiber, while mint aids digestion and has anti-inflammatory properties. Frequently asked questions 1. Can I use vanilla essence instead of vanilla pod? Yes, you can use vanilla essence, but it is recommended to adjust the amount, as the flavor may be less intense. 2. How can I store the cakes? The cakes can be stored in the refrigerator in an airtight container for 3-4 days. 3. Can I freeze the cakes? It is recommended to freeze only the base, while the cream should be prepared fresh before serving. Now that you have all the necessary information, all you have to do is start cooking! I wish you success in preparing these delicious cakes and, above all, enjoy your meal!

Ingredients

For the base: 6 eggs
6 tablespoons sugar
3 tablespoons oil
5 tablespoons flour
2 and 1/2 tablespoons cocoa
1 teaspoon baking powder
2 teaspoons mint extract (I have extract from the website pastaidevanilie.ro which is very concentrated and slightly oily
but if you use store
bought extract
you may need to add more as it is more watery). Cream: 500 ml milk
4 tablespoons cornstarch
4 tablespoons sugar
1 vanilla pod
250 g mascarpone
2 tablespoons powdered sugar
200 g fresh strawberries
white chocolate flakes
strawberries for decoration.

Category: Dessert Author: Ada B. Views: 1 Date: 05.10.2024

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