Ingredients:
For 2 mint sponge cakes:
– 6 eggs
– 6 tablespoons of sugar
– 6 tablespoons of flour
– 1 tablespoon of cornstarch
– 1 bunch of mint with lemon balm
– 1 tablespoon of lemon juice
– 1 teaspoon of oil
– 3 teaspoons of baking powder
For one regular sponge cake:
– 3 eggs
– 3 tablespoons of sugar
– 3 tablespoons of flour
– 1 teaspoon of baking powder
For the cream:
– 1.5 liters of sour cream (preferably with the highest fat content, around 30%)
– 200 grams of powdered sugar
– 15 grams of gelatin
Filling:
– 500 grams of strawberries
For the glaze:
– 2 tablespoons of sour cream
– 2 tablespoons of butter
– 2 tablespoons of cocoa powder
– 2 tablespoons of sugar
To prepare the mint sponge cake, pluck the leaves from the mint and lemon balm, place them in a blender, add lemon juice and oil, and blend until smooth. You should end up with about 2 tablespoons of a green mint liquid.
Meanwhile, beat the eggs with sugar using a mixer for about 5 minutes. Once the eggs are whipped, add the mint mixture, sifted flour mixed with baking powder, and cornstarch. Gently fold everything together with a spoon or spatula.
Divide the batter into 2 equal parts. Preheat the oven to 350°F (180°C). Pour the batter into a baking pan lined with parchment paper and bake the two sponge cakes, or bake one cake and slice it in half later. Bake for about 15-20 minutes, checking for doneness with a wooden skewer.
Prepare the batter for the regular sponge cake (without the mint mixture). Allow the sponge cakes to cool.
Next, prepare the cream. If using store-bought sour cream, choose one with the highest fat content (around 30%) or use homemade. Soak the gelatin in water to let it swell. In the meantime, whip the sour cream with powdered sugar. Gently heat the gelatin and pour it into the sour cream mixture while continuing to whip.
Set aside 2-3 tablespoons of cream for the top of the cake, and divide the rest into 2 parts. Line the baking pan used for the cake with plastic wrap or foil.
Place the mint sponge cake at the bottom, add half of the cream, and layer with halved strawberries. Next, add the regular sponge cake, followed by more cream and strawberries. The top layer should be the mint sponge cake.
Spread the reserved cream on top of the cake, decorate with strawberries as desired, and drizzle with the prepared glaze or simply melted chocolate. The pan should be 11×11 inches (28×28 cm).