Cream Cake with Mint Sauce

The main ingredients of this excellent cake are a light sponge and a snow-white cream. For some color and freshness, we use fresh raspberries to decorate the cake, and a mint sauce that is served with a slice of this divine dessert.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 7 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Biscuit dough

  • 3 pieces Egg, fresh

  • 70 g Sugar, white

  • 75 g Wheat flour, white, multi-purpose

Mint sauce

  • 100 ml Sweet cream

  • 30 g Sugar, white

  • pieces Vanilla, extract, imitation

  • pieces Raspberries

Smetanova krema

  • 400 ml Sweet cream

  • 40 g Powdered sugar

  • 4 pieces Gelatin powder, unsweetened

  • pieces Alcohol, Vodka

Steps

  1. Sponge Cake: Beat eggs with sugar until fluffy. Gently fold in the sifted flour. Spread the batter onto baking paper; form two circles with a diameter of 18 cm. Bake the circles for 5 to 7 minutes at 200 °C. While the sponge cake cools, prepare the cream.

  2. Cream Filling: Soak gelatin in cold water, drain, and dissolve in 50 ml of sweet cream. Whip the remaining cream with sugar and add the dissolved gelatin. Add maraschino and mix well. Assemble the cake using the sponge and cream, making it even more enticing by decorating it with raspberries.

  3. Mint Sauce: Bring sweet cream with sugar to a boil, add mint flavor, and cook until it thickens appropriately. Cool the sauce and serve it with the cake.

Nutrition Information (Per 100g)

  • Calories: 268.31 kcal
  • Fat: 3.87 g
    • Saturated Fat: 1.29 g
  • Carbohydrates: 41.68 g
    • Sugars: 29.22 g
  • Protein: 14.18 g
  • Fiber: 0.21 g