STRAWBERRY AND MINT TORTE

1 cup flour

1 tsp BP

4 eggs, separated

½ cup of birch sugar

zest of one lemon

a big bunch of mint, leaves cut into chiffonade

4 tbs of almond or grapeseed oil  

a pinch of salt

 

2 bars of white chocolate

1 cup of plain greek yoghurt

 

a basket of strawberries in similar size

2 tbs birch sugar

2 tbs lemon juice

mint

This is the entry that was on published the old blog two years ago, but I believe it is so delicious that it is definitely worth publishing here. I have wanted to make this cake for a long time. Maybe to say goodbye to the strawberry season. This wonderful cake was inspired by the recipe by Ali Larter’s cake in her cookbook Kitchen Revelry. It were beautiful pictures of Amy Neunsinger  that attracted my attention in the first place. But the  addition  of mint to the cake batter just grabbed me. The  cake seemed so amazing that I could not resist making it. And was I right! The cake is just delicious. Fresh and  summery.  It is made in an off hand  manner but a combination of flavors … my friend who tried it said: “EXPLOSIVE!”

 

Mix  the flour with the baking powder in a small bowl. Separate the eggs. Whip the whites until stiff, add the sugar, lemon peel and salt and beat until you obtain stiff foam. Beat in the yolks to the whites, one by one, while beating  not to loose the air. Then add the chopped mint and the oil. Finally mix in the flour in three parts, gently just to distribute the flour evenly. Transfer the batter to two cake tins with a diameter of about 20 cm and bake in the oven heated to 375 degrees F for 30-35 minutes. The sponge is ready when springs while touched.

Melt the white chocolate in a bowl put over a pan with boiling water. Take the bowl with melted chocolate off the hot pan and mix in the yoghurt.  Transfer the bowl into the fridge to cool down. Wash the strawberries, dry them and cut into pieces. Mix the strawberries with the lemon juice, the sugar and the mint and leave to macerate.

Place the cake on the plate, smear the cake with a half of the cooled chocolate yoghurt crème and arrange half of the macarated strawberries on top. Cover with the second  cake, and smear the other part of the cream on top with macerated strawberries. Decorate the cake with the fresh strawberries and the mint leaves.

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