The cake turns out to be tender, airy and just melts in your mouth. Has a chocolate sponge cake, which is saturated with strawberry-curd and mint-curd masses. Cooking takes 30-40 minutes of free time.
It is necessary
- - 500 ml cream
- - 100 ml mint syrup
- - 1, 5 Art. l. cocoa powder
- - 600 g of cottage cheese
- - 100 ml strawberry syrup
- - 15 g gelatin
- - 2 eggs
- - 85 g granulated sugar
- - 100 g of white chocolate
- - 10 g baking powder
- - 125 g flour
- - 10 g vanilla sugar
Instructions
Step 1
Bake a chocolate crust. Whisk eggs with vanilla sugar. Add cocoa powder, flour, granulated sugar and baking powder in a thin stream.
Step 2
Cover the baking dish with paper and pour in the dough. Send to a preheated oven to 180 degrees, bake for 20-25 minutes. Check readiness with a match. Remove the biscuit from the oven and cool. Cut the cooled biscuit horizontally into two parts. You should get two thin cakes.
Step 3
Make a curd filling. Pour 250 ml of cream into a bowl and add chocolate. Put on fire and simmer until the chocolate is dissolved. Remove from heat, add cottage cheese and stir well.
Step 4
Pour boiling water over the gelatin and stir until dissolved. Beat the remaining cream with a mixer.
Step 5
Pour the gelatin into the cottage cheese and beat with a mixer, then pour in the whipped cream in a thin stream, mix.
Step 6
Divide the curd mass in two. Add strawberry syrup to one part and mint syrup to the other, stir.
Step 7
Put the first crust on a dish and pour 2/3 of the strawberry-curd mass and a layer of mint-curd mass, cover with the second cake and pour the remaining strawberry-curd mass. Decorate the cake with grated chocolate.
