Strawberry cake with mint leaves

Name: Strawberry cake with mint leaves
Ingredients: 5 eggs; 5 tablespoons powdered sugar; 1 packet vanilla sugar; 4 tablespoons flour; 3 tablespoons cocoa. For the cream: 3 eggs; 500 ml milk; 12 tablespoons sugar; 1 vanilla pod; salt; 3 tablespoons flour; 75 g butter. For decoration: 500 g strawberries; mint leaves.

Dessert - Strawberry cake with mint leaves by Tiberia J. - Recipia

Strawberry cake is a quick and simple dessert, ideal for bringing a touch of freshness to hot summer days or impressing guests at a party. This delicious recipe combines moist cocoa sponge cake with a fine vanilla cream, topped with juicy strawberries. Let's get started! Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Servings: 12 Ingredients For the sponge cake: - 5 eggs - 5 tablespoons powdered sugar - 1 packet vanilla sugar - 4 tablespoons flour - 3 tablespoons cocoa - A pinch of salt For the cream: - 3 eggs - 500 ml milk - 12 tablespoons sugar - 1 vanilla pod - A pinch of salt - 3 tablespoons flour - 75 g butter (soft) For decoration: - 500 g fresh strawberries - Mint leaves - Powdered sugar (for decoration) Preparation instructions 1. Preparing the sponge cake: - Start by preheating the oven to 180°C. Prepare a baking tray (about 30x20 cm) by lining it with parchment paper. - In a large bowl, separate the egg yolks from the egg whites. Add a pinch of salt to the egg whites and start beating them with a mixer until you achieve a firm foam. - While continuing to mix, gradually add the powdered sugar and vanilla sugar until the mixture becomes shiny and firm. - In another bowl, beat the egg yolks with a pinch of salt. Once thickened, gently fold them into the beaten egg whites. - Sift the flour and cocoa over the mixture, gently folding with a spatula to avoid losing air. - Pour the batter into the prepared tray and level it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the tray. 2. Preparing the cream: - In a saucepan, whisk the 3 eggs with the sugar using a whisk. Add the flour and a pinch of salt, mixing well. - Pour in the warm milk (not boiling) and add the split vanilla pod. Cook over medium heat, stirring constantly, until the cream thickens. - Once thickened, remove the vanilla pod and incorporate the soft butter. Allow the cream to cool completely. 3. Assembling the cake: - Once the sponge cake has cooled, cut it into two equal layers. Place the first layer on a platter and pour the vanilla cream on top, smoothing it with a spatula. - Cover with the second layer of sponge cake. Decorate with halved strawberries, arranging them nicely on top. - For a shiny finish, you can dissolve a packet of red gelatin according to the package instructions and pour it over the strawberries. This will help keep the strawberries fresh and add an appetizing shine. 4. Serving: - Let the cake chill for 2-3 hours to set well. Before serving, sprinkle with powdered sugar and garnish with fresh mint leaves for an extra touch of flavor and color. Helpful tips - If you don't have strawberries, you can experiment with other seasonal fruits like raspberries or peaches to create a personalized version of this dessert. - For a more intense flavor, add a few drops of vanilla essence to the vanilla cream. - Make sure all ingredients are at room temperature to achieve a more stable foam for the egg whites. Strawberry cake is not only a delicious dessert but also a perfect way to celebrate warm summers. Find your inspiration in this recipe and enjoy every slice full of freshness!

Strawberry cake with mint leaves

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