Mint Cream Layer Cake
The layered cake with mint cream is a dessert that harmoniously combines the crispy texture of the layers with the fresh and refreshing flavor of the cream. This recipe is perfect for hot summer days, but it can be enjoyed at any time of the year. I dedicate this recipe to all dessert lovers who want to bring a touch of innovation to their kitchen!
Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12
Necessary ingredients
For the layers:
- 3 eggs
- 7 tablespoons of sugar
- 1 cup of yogurt (approximately 150 g)
- 12 tablespoons of oil
- 1 packet of ammonium extinguished in vinegar
- Flour as needed (approximately 500 g, but can be adjusted according to the dough consistency)
For the cream:
- 1 liter of milk
- A few sprigs of fresh mint (or 1 packet of mint essence, if preferred)
- 9 tablespoons of sugar
- 9 tablespoons of flour
- 1 pack of butter (200 g)
Preparing the layers
1. Preparing the dough: In a large bowl, beat the 3 eggs together with the 7 tablespoons of sugar until the mixture becomes fluffy and light in color. Add the yogurt and oil, mixing well.
2. Activating the ammonium: Add the ammonium extinguished in vinegar to the mixture. This will help the dough rise and give the layers a light texture.
3. Incorporating the flour: Start adding the flour gradually, mixing with a spatula or with your hands, until you obtain a dough that does not stick to your hands. It is important not to add too much flour, so as not to make the dough too hard.
4. Dividing the dough: Divide the dough into 4 equal parts. These will be your layers.
5. Rolling out the layers: Use a rolling pin to roll out each part of the dough into a thin layer, about 2-3 mm thick.
6. Baking: Preheat the oven to 180°C. Place the layers in a baking tray lined with parchment paper and bake for 7-10 minutes, until they become slightly golden. Be careful, as the layers bake quickly. Once baked, let them cool completely.
Preparing the mint cream
1. Dissolving the flour: In a glass, dissolve the 9 tablespoons of flour in a little milk (approximately 200 ml) to avoid lumps.
2. Boiling the milk: In a large pot, bring the remaining milk (800 ml) to a boil together with the 9 tablespoons of sugar and the mint sprigs. Once the milk starts to boil, remove the mint to avoid a too strong taste.
3. Thickening the cream: Add the flour and milk mixture to the pot, stirring constantly. Continue cooking over medium heat until the cream thickens and becomes smooth.
4. Adding the butter: Once the cream is ready, remove it from the heat and add the butter. Mix well until the butter completely melts and the cream becomes homogeneous. Let it cool to room temperature.
Assembling the cake
1. Filling the layers: Once the layers and cream have cooled, take the first layer and spread a generous layer of cream over its entire surface. Continue assembling with the other layers, alternating between layers and cream.
2. Pressing: Place a baking tray bottom or a plate on top of the cake to lightly press it. This step will help to even out the cream and make the cake set better.
3. Cooling: Wrap the cake in cling film and let it cool in the refrigerator for a few hours, ideally overnight. This will allow the flavors to blend perfectly.
4. Serving: Before serving, dust the cake with powdered sugar for an elegant look. Cut into portions and enjoy each piece of this delicious layered cake with mint cream.
Useful tips
- Fresh mint vs. mint essence: Using fresh mint adds an authentic taste and intense aroma. If using essence, start with a small amount, as it can be quite concentrated.
- Adjusting sweetness: If you prefer a less sweet dessert, you can reduce the amount of sugar in the cream.
- Variations: You can add cocoa to the layer dough for a chocolate version, or you can try replacing mint with other flavors, such as vanilla or lemon.
Calories and nutritional benefits
This layered cake with mint cream has approximately 250-300 calories per serving, depending on the exact ingredients used. Milk and yogurt provide a good source of calcium, while mint offers not only flavor but also several digestive benefits.
Frequently asked questions
Can I use other types of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the final texture of the layers may vary.
Can I freeze the cake?
Yes, the cake can be frozen, but it is recommended to portion it beforehand. Make sure to wrap it well to prevent ice crystals from forming.
What can it be paired with?
This cake pairs perfectly with a scoop of vanilla ice cream or a cup of mint tea. It offers a complete and refreshing experience!
I hope you enjoy this recipe for layered cake with mint cream. With every bite, you will feel an explosion of fresh flavors and an unforgettable taste!
Ingredients: For the dough we need: 3 eggs, 7 tablespoons of sugar, 1 cup of yogurt (150 g), 12 tablespoons of oil, 1 packet of ammonium bicarbonate extinguished in vinegar, flour as needed. For the cream: 1 liter of milk, a few sprigs of mint, 9 tablespoons of sugar, 9 tablespoons of flour, 1 packet of butter.
