Preparation method for the base: In a large bowl, crack the eggs and add the sugar. Whisk well with a whisk or mixer until the sugar is completely dissolved and the mixture becomes homogeneous and fluffy. It is important that this step is done patiently, as the incorporated air will contribute to the final texture of the base. Once you have a uniform mixture, add the creamy yogurt, coconut flakes, mint syrup, oil, vanilla sugar, and baking powder mixed with flour. Continue to mix carefully so it doesn't deflate. When all the ingredients are well integrated, pour the mixture into a cake tin lined with parchment paper, ensuring it is evenly distributed. Place the tin in a preheated oven at 180 degrees Celsius and let it bake until the base passes the toothpick test. After removing it from the oven, let it cool in the pan for a few minutes, then transfer it to a rack to cool completely.
Preparation method for the syrup: In a small bowl, mix the water with the mint syrup, ensuring they combine well. This syrup will add a flavorful note and moisture to the bases, enhancing the final taste of the cake.
To prepare the second cream, it is advisable to start with this, as it needs to be warm when applied. Preparation method for the second cream: In another bowl, whip the cream for whipping with a mixer until it becomes firm and fluffy. In another container, mix the mascarpone with the powdered sugar, add vanilla essence and food coloring, if you wish to achieve a special shade. The gelatin is hydrated in water with mint syrup, then placed over a steam bath until it transforms into a light foam. Let it cool slightly and gradually add it over the mascarpone. After the gelatin is well incorporated, add the whipped cream and gently mix with a spatula to maintain the airiness.
Preparation method for the first cream: Break the chocolate into small pieces and mix it with the oil, then melt them over low heat, stirring constantly until they become a smooth and shiny mass. Wet a pot with cold water and line it with cling film or a bag, to facilitate the removal of the cake. Cut the base into three equal parts. Place the first part in the lined pot, generously soak it with the mint syrup, then spread cream no. 1, followed by half of the second cream. Place the second base, soak it, add the melted chocolate and the rest of the cream. Finally, place the third base, soak it well, and let the cake cool before cutting it. This combination of flavors and textures will add extra flavor to any occasion.
Preparation method for the syrup: In a small bowl, mix the water with the mint syrup, ensuring they combine well. This syrup will add a flavorful note and moisture to the bases, enhancing the final taste of the cake.
To prepare the second cream, it is advisable to start with this, as it needs to be warm when applied. Preparation method for the second cream: In another bowl, whip the cream for whipping with a mixer until it becomes firm and fluffy. In another container, mix the mascarpone with the powdered sugar, add vanilla essence and food coloring, if you wish to achieve a special shade. The gelatin is hydrated in water with mint syrup, then placed over a steam bath until it transforms into a light foam. Let it cool slightly and gradually add it over the mascarpone. After the gelatin is well incorporated, add the whipped cream and gently mix with a spatula to maintain the airiness.
Preparation method for the first cream: Break the chocolate into small pieces and mix it with the oil, then melt them over low heat, stirring constantly until they become a smooth and shiny mass. Wet a pot with cold water and line it with cling film or a bag, to facilitate the removal of the cake. Cut the base into three equal parts. Place the first part in the lined pot, generously soak it with the mint syrup, then spread cream no. 1, followed by half of the second cream. Place the second base, soak it, add the melted chocolate and the rest of the cream. Finally, place the third base, soak it well, and let the cake cool before cutting it. This combination of flavors and textures will add extra flavor to any occasion.
Ingredients
Ingredients: 350 gr flour 3 eggs 100 ml yogurt 300 gr sugar 150 gr mint syrup 80 gr coconut flakes 80 ml oil vanilla sugar a sachet of baking powder Ingredients cream 1: 200 gr chocolate 3 tablespoons oil Ingredients cream 2: 400 gr mascarpone 160 gr powdered sugar 2 teaspoons mint essence colored green (I combined yellow and blue) 400 ml liquid whipped cream 12 gr gelatin 150 ml water +3 teaspoons mint syrup for gelatin Ingredients syrup: mint syrup (to taste) 200 ml water