Mole mink cake

• Whip the room temperature eggs with salt, sugars until white and fluffy.
• Heat the milk with the butter.
• Sift the flour with baking powder and cocoa.
• Pour into the whipped eggs, knead with a spatula.
• Stir in hot milk and butter.
• Prepare a ring 16cm in diameter - wrap the bottom with foil, put a circle of baking paper inside. Place on a wire rack or other flat surface.
• Pour out the batter. Bake in a preheated oven at 347F for about 30-35 minutes.
• On the 30th minute I checked with a skewer for readiness - raw, covered with foil and baked for another 5 minutes.
• Cool in a ring. Wrap in foil, place in refrigerator for 6 hours or more.
• Take the finished biscuit out of the ring, cut out the middle, forming an even layer along the bottom and sides.
• Crumble the biscuit scraps into fine crumbs.

• Finely chop the strawberries. Pour into a saucepan, add water and sugar.
• Boil for about 5 minutes, stirring with a spatula, breaking the strawberries into smaller pieces.
• Cool. Soak the chocolate biscuit base.

• The strawberries should better be the same size or trimmed at the bottom.
• Place the berries tightly, wide side down, inside the biscuit base.

• Take the mascarpone and cream out of the fridge! Put them into the bowl, add the powdered sugar and vanilla paste. Whip into a thick cream.
• Grate chocolate on a grater into the prepared cream, mix gently.
• Spread the cream as a pile on top of the strawberries. Brush the sides of the biscuit base on the outside with the cream.
• Sprinkle this construction with biscuit crumbs, pressing it a little bit to the cream.
• Place in the fridge for an hour to stabilize.

Before serving, sprinkle the cake with grated chocolate, and decorate it with strawberries and mint.