Mint cake

Ingredients

For the sponge

• 7 eggs
• 1/8 teaspoon salt
• 10 tablespoons granulated sugar
• 7 tablespoons sparkling mineral water
• 1/2 packet baking powder
• 2 tablespoons cocoa powder
• 10 tablespoons white flour
• 1 tablespoon oil
• 1 tablespoon white flour

For the syrup

• 150 g sugar
• 150 ml water
• 1 teaspoon Dr. Oetker mint extract

For the cream

• 500 g Pilos quark
• 200 g Pilos sour cream
• 20% fat
• 10 g powdered gelatin
• 50 ml cold water
• 200 g powdered sugar
• 2-3 teaspoons Dr. Oetker mint extract
• 4 tablespoons tapioca
• 300 ml water
• 100 g white chocolate
• 100 ml milk
• 1/2 teaspoon green food coloring

For the glaze

• 100 g dark chocolate
• 100 g milk chocolate
• 75 ml milk
• 1 teaspoon Dr. Oetker mint extract
• 20 g colored sprinkles

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with 1/8 teaspoon of salt and 5 tablespoons of granulated sugar until stiff. In a separate bowl, beat the yolks with the other 5 tablespoons of sugar, the baking powder and cocoa. 2. Gradually pour the sparkling mineral water into the yolks. Then fold in a little egg white foam at a time, alternating with a tablespoon of sifted flour, mixing with a wooden spoon. 3. Preheat the oven to 165°C, fan setting. Grease the pan with oil and dust it with flour, pour in the mixture and bake for 35 minutes, until a toothpick inserted into the sponge comes out clean. Leave the sponge to cool until the next day. 4. Put the water, sugar for the syrup and mint extract in a small saucepan. Boil for 2 minutes, until the sugar dissolves and the syrup comes to a boil, then leave it to cool. 5. Melt the white chocolate in the milk over low heat for 5 minutes, stirring until smooth. Add the green food coloring and leave the mixture to cool. 6. Boil the tapioca in the water for 15 minutes, stirring, until the granules turn translucent and the mixture thickens. Leave it to cool. 7. Soak the gelatin in the cold water for 10 minutes, then place the bowl over a steam bath for 3 minutes, until the gelatin becomes liquid. Leave it to cool. 8. Mix the quark with the powdered sugar, sour cream, mint extract, gelatin, white chocolate and cooled tapioca until you have a smooth cream. 9. Cut the sponge into two layers and soak both with syrup. Place one in the ring-shaped cake pan, spread three quarters of the cream over it, add the second layer and cover with the remaining cream. Leave the cake in the fridge until the next day. 10. Melt the dark chocolate and milk chocolate in the milk over low heat for 5 minutes, stirring until you have a smooth glaze. Remove the pan from the heat and add the mint extract. Remove the ring, pour the glaze over the cake and scatter the colored sprinkles on top; keep it in the fridge until serving.