We start with preparing the cream, an essential step to achieve a delicious and refreshing cake. In a thick-bottomed pot, we add liquid cream and chocolate broken into small pieces. It is important that the chocolate is of good quality, as it will influence the final taste of the cream. We place the pot on low heat and continuously stir to ensure that the chocolate melts evenly without burning. When the mixture becomes homogeneous and glossy, we take the pot off the heat and let the cream cool for 5-6 hours in the refrigerator. This cooling time is crucial as it allows the flavors to develop and intensify.
After the cream has cooled, we take the pot out of the refrigerator and, using a mixer, we start whipping the cream on high speed. As air is incorporated, the cream will become fluffy and light. Finally, we add mint essence, which will give a fresh and invigorating taste to the cake. After we have obtained a fluffy foam, we let the cream chill again until we are ready to assemble the cake.
For the cake base, we start by mixing the eggs with sugar until we obtain a dense, light-colored foam. It is important to use fresh eggs, as they contribute to the final texture of the layers. After we have achieved a homogeneous foam, we add baking powder, vanilla essence, ground nuts, and finally, sifted flour. We gently fold with a spatula to avoid losing air from the mixture.
We line a 24x37 cm baking tray with parchment paper, pour in the mixture, and level it evenly. We preheat the oven to an appropriate temperature and place the base inside, letting it bake for 15-20 minutes. When ready, the base will be elastic to the touch and slightly browned at the edges. We take the tray out of the oven and let the base cool completely on a rack.
Once the base is cool, we spread a thin layer of cream over its surface. We place fresh raspberries, which will add a note of acidity and freshness to the cake. Over the raspberries, we add the remaining cream and carefully level it, ensuring that the cake will have an even and appetizing appearance. After assembling, we let the cake chill for about 2 hours to allow the cream to set well.
Before serving, we cut the cake into attractive slices and decorate it with chocolate truffles and cranberries, which will add a pleasant contrast of textures and colors. This cake not only looks wonderful but also rewards every bite with an explosion of flavors. Enjoy!
After the cream has cooled, we take the pot out of the refrigerator and, using a mixer, we start whipping the cream on high speed. As air is incorporated, the cream will become fluffy and light. Finally, we add mint essence, which will give a fresh and invigorating taste to the cake. After we have obtained a fluffy foam, we let the cream chill again until we are ready to assemble the cake.
For the cake base, we start by mixing the eggs with sugar until we obtain a dense, light-colored foam. It is important to use fresh eggs, as they contribute to the final texture of the layers. After we have achieved a homogeneous foam, we add baking powder, vanilla essence, ground nuts, and finally, sifted flour. We gently fold with a spatula to avoid losing air from the mixture.
We line a 24x37 cm baking tray with parchment paper, pour in the mixture, and level it evenly. We preheat the oven to an appropriate temperature and place the base inside, letting it bake for 15-20 minutes. When ready, the base will be elastic to the touch and slightly browned at the edges. We take the tray out of the oven and let the base cool completely on a rack.
Once the base is cool, we spread a thin layer of cream over its surface. We place fresh raspberries, which will add a note of acidity and freshness to the cake. Over the raspberries, we add the remaining cream and carefully level it, ensuring that the cake will have an even and appetizing appearance. After assembling, we let the cake chill for about 2 hours to allow the cream to set well.
Before serving, we cut the cake into attractive slices and decorate it with chocolate truffles and cranberries, which will add a pleasant contrast of textures and colors. This cake not only looks wonderful but also rewards every bite with an explosion of flavors. Enjoy!
Ingredients
For the base: 6 eggs, 6 tablespoons sugar, 4 tablespoons flour, 100 g ground walnuts, 2 teaspoons baking powder, 2 teaspoons vanilla extract. Cream: 350 ml liquid cream, 250 g milk chocolate, 100 g dark chocolate with mint, 2 teaspoons mint extract, 1/2 cup raspberries, chocolate truffles for decoration, cranberries for decoration.