Cream cake with mint sauce

Cream cake with mint sauce
Used products

Cream cake with mint sauce


Ingredients for 4 servings:

Sponge cake dough
3 eggs
70 g of sugar
75 g of flour

Cream sauce
400 ml of Mu Cuisine sweet cream
40 g of powdered sugar
4 gelatine leaves

Mint sauce:
100 ml of Mu Cuisine sweet cream
30 g of sugar
mint aroma


Mix the eggs and the sugar until you obtain foam. Add the sieved flour to the mixture. Spread it on the baking paper (two circles with an 18 cm diameter each). Bake 5-7 minutes at 200 °C. As the sponge cake dough is cooling down, prepare the cream. Soak the gelatine in cold water, squeeze out the water, and dissolve it in 50 ml of sweet cream. Beat the remaining cream with sugar and add the dissolved gelatine. Add the maraschino and stir well. With the sponge cake dough and cream form a cake, which you can make even more appealing if you decorate it with raspberries. Boil the sweet cream with sugar, add the mint aroma and cook until it becomes suitably dense. Cool down the sauce and serve with the cake.

Author: Borut Jakič