Mint cookies with vanilla cream and strawberries

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

Desert - Mint cookies with vanilla cream and strawberries by Maricica J. - Recipia

Base: We start by separating the eggs and mixing them into a foam together with the sugar until we obtain a fluffy composition with a shiny white color. Once we have the foam, we gradually add the oil, continuing to mix at medium speed. It is important for the oil to be well incorporated to have a moist and tasty base. Next, we add the dry ingredients: sifted flour, baking powder, and cocoa powder. We gently mix with a spatula, being careful not to form lumps. Finally, we add the mint essence, which will give a fresh and inviting aroma. We preheat the oven to a medium temperature, then grease a large baking tray with margarine and line it with baking paper to prevent sticking. We pour the base mixture into the tray, leveling the surface evenly. We place the tray in the oven and bake for about 15 minutes, or until the base becomes elastic to the touch and passes the toothpick test. When ready, we remove the base from the oven and let it cool on a rack. Cream: In a bowl, we start mixing the starch with the sugar, then add 100 ml of milk and the seeds from the vanilla pod, mixing well to avoid lumps. We bring the remaining milk to a boil together with the vanilla pod. When the milk boils, we remove the vanilla pod and add the starch mixture, stirring continuously over low heat until the cream thickens, having the consistency of a pudding. We turn off the heat and let the cream cool, covering it with plastic wrap to prevent a crust from forming. In another bowl, we mix the mascarpone with the powdered sugar until creamy, then we start adding the cold vanilla cream, spoon by spoon, to achieve a smooth and even texture. We wash the strawberries, pat them dry with a towel to remove excess water, then remove the stems and cut them into suitable pieces, which we carefully fold into the mascarpone cream using a silicone spatula. Syrup: We prepare a syrup from one cup of water, 2 tablespoons of sugar, and 4-5 strips of lemon peel. We boil the mixture for 3-4 minutes, then let it cool completely before using it. Each piece of base cut with a square stainless steel cutter will be generously soaked so that it becomes moist and flavorful. We place a soaked square of base at the bottom, add the strawberry cream up to 3/4 of the height, and top with another soaked base. We proceed the same way for all the pieces of cake. After we finish, we chill them for a few hours. Finally, we decorate each portion with white chocolate flakes and a few pieces of fresh strawberries. From the leftover base, we can make crumbs, and with the remaining cream, we can prepare a few cups of delicious dessert. Enjoy your meal!

Ingredients

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

Mint cookies with vanilla cream and strawberries

Ingredients

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