Mint cookies with vanilla cream and strawberries
The mint cake with vanilla cream and strawberries is perfect when you're looking for a cold dessert, featuring a lightly flavored base and cream with fresh fruit. The cocoa and mint base is cut into squares, soaked in syrup, and filled with vanilla cream mixed with mascarpone and pieces of strawberries. From the quantities below, I obtained 16 cakes and, from the leftovers, three dessert cups. Quick Info Total time: not specified exactly in the original recipe; includes preparing the base, the cream, assembly, and cooling Preparation time: variable, depending on the cooling of the base and cream Baking time: approximately 15 minutes Servings: 16 square cakes, plus about 3 cups from leftovers Difficulty: medium Recipe type: cold cake with vanilla cream, strawberries, and cocoa base Ingredients For the base 6 eggs 6 tablespoons sugar 3 tablespoons oil 5 tablespoons flour 2 and a half tablespoons cocoa 1 teaspoon baking powder 2 teaspoons mint extract The mint extract used in the original recipe is very concentrated and slightly oily. If you're using a commercial extract, which is more watery and less intense, you may need a larger amount for the flavor to be noticeable. For the vanilla cream 500 ml milk 4 tablespoons cornstarch 4 tablespoons sugar 1 vanilla pod 250 g mascarpone 2 tablespoons powdered sugar 200 g fresh strawberries For the syrup 1 cup water 2 tablespoons sugar 4-5 strips of lemon peel For decoration White chocolate flakes Strawberries Preparation method 1. Prepare the base Beat the eggs with the sugar until you obtain a frothy mixture. Add the oil and continue to mix just enough to incorporate it. Separately, mix the flour with the baking powder and cocoa. Add the dry ingredients to the egg mixture and fold them in. Finally, add the mint extract. Grease a large baking tray with butter and line it with parchment paper. Pour the batter into the tray and level it into an even layer. Bake the base for about 15 minutes at a suitable temperature. Since the exact temperature is not mentioned in the original recipe, keep an eye on the base towards the end of baking. When it's ready, remove it from the oven and let it cool completely. 2. Cook the vanilla cream Split the vanilla pod lengthwise and scrape out the seeds. In a bowl, mix the cornstarch, sugar, 100 ml of milk, and the vanilla seeds until no lumps remain. Bring the remaining milk to a boil along with the vanilla pod. When the milk starts to boil, remove the pod and pour in the cornstarch mixture. Cook the cream over low heat, stirring continuously, until it thickens and reaches a pudding-like consistency. Do not leave it unattended, as the cream can quickly stick to the bottom of the pot. Remove the pot from the heat, cover the cream with plastic wrap, and let it cool. The wrap should touch the surface of the cream to limit crust formation. 3. Prepare the mascarpone and strawberry cream Beat the mascarpone with the powdered sugar. When the vanilla cream has cooled completely, gradually incorporate it into the mascarpone, adding one tablespoon at a time and mixing after each addition. Wash the strawberries, pat them dry with a towel, remove the stems, and cut them into suitable pieces. Fold the strawberry pieces into the cream using a silicone spatula. Mix gently to keep the fruit as whole as possible. 4. Prepare the syrup In a pot, combine the water, sugar, and lemon peel strips. Boil the syrup for 3-4 minutes, then let it cool. 5. Cut and soak the base When the base is cool, cut it into squares using a square stainless steel cutter. From the amount of base used in the recipe, you should get about 16 pieces. Soak each square with the cooled syrup. There’s no need to soak them excessively; the base should remain firm enough for assembly. 6. Assemble the cakes Place the cutter back on the work surface and put a soaked square of base inside. Add cream until it reaches about three-quarters of the height of the cutter, then cover with a second soaked square of base. Gently push the cake out of the cutter with your finger. Continue in the same manner until all pieces of base and cream are used. If the base breaks when you remove it from the cutter, it may have been too soaked or handled before it cooled completely. The leftovers should not be thrown away: they can be turned into crumbs for dessert cups. 7. Chill and decorate Place the cakes in the refrigerator. After cooling, decorate them with white chocolate flakes and strawberries. From the leftover base, you can make crumbs, and if you have leftover cream, layer it in cups with crumbs and strawberries. The original recipe yields three dessert cups this way. Why I make this recipe often It’s a cake suitable for guests, as it can be prepared in individual pieces and looks neat without complicated decoration. The cocoa and mint base pairs well with the vanilla cream, while the strawberries add freshness and a pleasant texture. Additionally, the leftovers are easily used for layered desserts without any ingredients going to waste. Tips Let both the base and the vanilla cream cool before assembly. If you put warm cream over the mascarpone, the final consistency may suffer. Mix the vanilla cream with the mascarpone gradually, spoon by spoon. This way, the creams blend more easily. The strawberries need to be well patted dry after washing. Excess water can thin the cream and make the cakes harder to cut. The syrup should only be used once it has cooled. The base is soaked before assembly, and the amount is adjusted based on how absorbent it is. Substitutions The vanilla pod is used for both the seeds in the cream and for flavoring the milk. The original recipe does not allow for its replacement with extract or vanilla sugar, so if you don't have a pod, the final flavor will be different. For the mint extract, the amount can vary depending on the concentration of the product. The extract mentioned in the recipe is very concentrated, while some commercial extracts are weaker and more watery. Variations You can change the shape of the cakes if you don't have a square cutter, but the method presented in the recipe is the one that provides individual pieces with visible layers of base and cream. If you don’t want to make separate cups, use the leftover base as crumbs to decorate the cakes. You can sprinkle the crumbs along with the white chocolate flakes. Serving ideas Serve the cakes cold, decorated with strawberries and white chocolate flakes. They are suitable for a festive meal, a birthday, or whenever you want an individually portioned dessert. Frequently asked questions How many cakes does this recipe yield? With a square stainless steel cutter, you get about 16 cakes. The exact number may vary depending on the size of the cutter and the thickness of the base. From the leftover base and cream, you can prepare about three dessert cups. Can I use frozen strawberries? The recipe uses fresh strawberries. They are cut into pieces and incorporated directly into the cream. Frozen strawberries may release more liquid after thawing and can change the consistency of the cream, so the version in the original recipe is the most suitable. When should I add the vanilla cream to the mascarpone? The vanilla cream should be cold. It is added gradually to the mascarpone mixed with powdered sugar, one tablespoon at a time, to keep the mixture homogeneous. How long do I bake the base? The base is baked for about 15 minutes at a suitable temperature. The exact temperature is not specified in the original recipe. After baking, the base should be allowed to cool before cutting. Can the cakes be made without syrup? The syrup makes the base more tender and contributes to the final flavor. In the original recipe, each piece of base is soaked before assembly, so it is included as part of the preparation. Nutritional values The values are estimates and have been calculated for one cake from the 16 pieces, not including the exact amount of white chocolate flakes and strawberries used for decoration. Depending on the type of mascarpone, the size of the eggs, and the amount of syrup absorbed, the values may vary. One cake has approximately: 170 kcal 5 g protein 20 g carbohydrates 8-9 g fat The estimate does not include the cups made from the leftover base and cream. The sugar in the base, cream, and syrup primarily contributes to the carbohydrate count, while the mascarpone and eggs contribute to the fat and protein content. Storage and reheating The cakes should be stored in the refrigerator in a covered container, as they contain cream with milk, mascarpone, and fresh strawberries. They are served cold and should not be reheated. It’s best to add the decoration with strawberries after cooling, as close to serving time as possible, to keep the fruit looking appealing.
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