Ingredients

Chocolate sponge biscuit
butter
1.50 cup
400 g
14 oz
13.20 fl oz
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
eggs
8 pc
flour
1.25 cup
300 g
10.50 oz
9.90 fl oz
cocoa powder
0.50 cup
100 g
3.50 oz
3.30 fl oz
bitter chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
salt
pinch
Filling
strawberries
2 cup
500 g
17.50 oz
16.50 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
Mint frosting
fresh mint
0.50 cup
100 g
3.50 oz
3.30 fl oz
heavy cream 33-35%
1.50 cup
400 ml
13.20 fl oz
cream cheese
3.25 cup
800 g
28 oz
26.40 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz

Method

Chocolate sponge biscuit

  • Whip the softened butter at room temperature with sugar using the "Spatula" attachment until fluffy, while it knocks, cook 8 eggs at room temperature. IMPORTANT! All the ingredients should be at the same temperature. Therefore, they must be kept at room temperature before cooking.
  • Whip the sugar and butter until fluffy and add 4 eggs one at a time - whip an egg, stir with a spatula at medium speed until smooth, and so on in turn. Do not drive in all the eggs at once.
  • Melt dark chocolate, stir well and add butter-sugar-eggs to the mass. Whip everything well for two minutes and add the remaining 4 eggs also one at a time. Beat all this in a mixer at medium speed without changing.
  • Sift wheat flour with baking powder and cocoa powder. Stir in flour at medium speed.
  • Pour the dough into two molds with a diameter of 20cm and place in a preheated oven. Bake at 347F for about 30-40 minutes, check readiness with a dry skewer. Focus on your oven, the main thing is not to overdry the biscuit.
  • After baking, cool the finished biscuit, it is advisable to stand for 4-6 hours (overnight) at room temperature, covered with a clean towel. This will stabilize your biscuit and will not crumble when cut.

Filling

  • Wash the strawberries, peel off the stalks, cut into cubes at random.
  • Cover with powdered sugar, stir.
  • Warm up in the microwave for 1 minute to release the juice - this will be both the impregnation and the filling. If you don't want to warm up, you can leave it on for 30 minutes to let the juice stand out.

Mint frosting

  • Wash the mint, chop and pour with cream. Leave for 8-10 hours, covered with foil. Then strain.
  • Mix cold curd cheese with powdered sugar,whip for 1 minute, add cold cream in two steps and whip into a homogeneous cream.
  • To enhance the flavor of the mint, add 50ml of mint syrup at the end of whipping. If you don't like mint, it is fashionable to add vanilla grains to taste.

Assembly

  • Assemble the cake in a sliding ring. Cut the biscuit lengthwise into 2-3 cakes.
  • Put some fastening cream on the substrate, install and fix the sliding ring.
  • Put the cake layer, with the help of cream and a pastry bag, make a ring-side on the cake, put the strawberry filling, pouring a little with the released juice.
  • Cover with cream on top, cover with the next cake, lightly press down. Alternate layers.
  • Leave to cool for 2-4 hours.
  • Align with the frosting.