Mojito Cake. Light Cake with Strawberries and Mint

Ingredients for the Sponge Cake:
4 eggs
120 g sugar
120 g flour
30 g butter

Ingredients for the Cream:
300 g cream cheese
150 g whipping cream (33-35%)
70 g confectioners' sugar
4 sprigs of fresh mint (leaves only)

Additional Ingredient:
1 kg of fresh strawberries (for the inside and decoration)

Instructions:
1. Preheat your oven to 180°C (356°F).

2. In a bowl, whisk 4 eggs with 120 g of sugar for approximately 10 minutes until the mixture becomes light and fluffy.

3. Add 30 g of melted butter.

4. Sift 120 g of flour and gently fold it into the egg and sugar mixture.

5. Pour the cake batter into a bakery form (18 cm). Place it in the preheated oven and bake for 30 minutes. Check for doneness with a wooden stick; it should come out clean when the cake is ready.

6. While the sponge cake is baking, prepare the cream.

7. Separate the mint leaves from the stem and blend them with the whipping cream (75 ml) until well incorporated.

8. In a separate bowl, combine 300 g of cream cheese with 70 g of confectioners' sugar and 75 ml of whipping cream.

9. Add the mint-infused cream to the mixture and combine it.

10. Remove the baked sponge from the mold and let it cool down.

11. Chop the fresh strawberries.

12. Cut the biscuit into two cakes.

13. To assemble the cake, layer by layer, spread the mint cream and add chopped strawberries for a delightful and refreshing taste.

14. Place the cake in the refrigerator for a minimum of 12 hours or you can leave it in the refrigerator overnight.

15. Decorate the top of the cake with strawberries and leaves of fresh mint.

Bon appétit!

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