Mole mink cake

The tastiest chocolate sponge and fresh, delicious strawberries! A perfect combination!
innafreska
Recipe by:

innafreska

Mole mink cake

Ingredients

Chocolate sponge (16cm)
eggs
2pc
sugar
90g
3.15oz
0.36cup
6tbsp
vanilla sugar
5g
0.18oz
0.34tbsp
butter
40g
1.40oz
2.68tbsp
milk
80g
2.70fl oz
flour
90g
3.15oz
0.36cup
6tbsp
baking powder
4g
0.14oz
0.27tbsp
alkalized cocoa
20g
0.70oz
1.34tbsp
salt
pinch
Cream
mascarpone or cream cheese
200g
7oz
0.80cup
13.40tbsp
cream 35%
100g
3.38fl oz
powdered sugar
35g
1.23oz
2.35tbsp
vanilla paste
5g
0.18oz
0.34tbsp
bitter chocolate (grated)
30g
1.05oz
2tbsp
Soaking
strawberries
40g
1.40oz
2.68tbsp
sugar
20g
0.70oz
1.34tbsp
water
5g
0.17fl oz
Additionally
strawberries
300g
10.50oz
1.20cup
20tbsp
mint

Method

Sponge biscuit

  • 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.

Soaking

  • 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.

Filling

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

Cream

  • 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.