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
Pluck the leaves from the mint and lemon balm, place them in a blender, add the lemon juice and oil, and blend until smooth, producing about 2 tablespoons of green mint liquid.
Beat the eggs with the sugar using a mixer for about 5 minutes. After whipping the eggs, add the mint mixture, the sifted flour mixed with baking powder, and the cornstarch. Fold gently with a spoon or spatula.
Divide the batter into two equal parts. Preheat the oven to 350°F (180°C). Pour the batter into baking pans lined with parchment paper and bake 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.
Prepare the cream. If using store-bought sour cream, choose one with about 30% fat or use homemade. Soak the gelatin in water to let it swell. Meanwhile, whip the sour cream with the powdered sugar. Gently heat the gelatin and pour it into the sour cream while continuing to whip.
Set aside 2–3 tablespoons of cream for the top of the cake, and divide the remaining cream into two parts. Line the baking pan used for the cake with plastic wrap or foil.
Place a mint sponge cake in the bottom of the pan, spread half the cream over it, and layer with halved strawberries. Add the regular sponge cake, spread the second portion of cream, and add more strawberries. Top with the remaining mint sponge cake.
Spread the reserved cream on top of the cake, decorate with strawberries as desired, and drizzle with the prepared glaze or with melted chocolate. Use an 11×11-inch (28×28 cm) pan.
