Strawberry and Mint Cake

1. Take the cake base for fruit toert out of the packaging and brush with the buttercream. Remove the leaves from the strawberries and rinse the strawberries under running water, place on kitchen paper to drain and then cut in half. Spread the halved strawberries in a ring on the cake base.
2. Pluck mint leaves and blaze, quench under cold water and also drain on kitchen paper. Save 250 ml of the water in which the mint leaves were leveled for the gelatine / cake topping. Then attach the leaves decoratively to the outer fruit ring. Place the mint leaf crowns in the center of the strawberry cake.
3. Prepare the cake topping with the blended water of the mint according to the instructions (written on the back of the packaging) then stir in 2 sheets of soaked gelatine. Immediately afterwards spread the icing from the inside out on the cake and place in the refrigerator.
4. * Why the mint was blended? The leaves retain their fine, bright green color and can be eaten as they are delicate. They don’t need to be sorted out and there is a wonderful combination of flavors. . * Why did I use the blended water of the mint? Quite simply, the mint gives off a hint of mint flavor when blanched, almost like tea when it is brewed, just not as strong. This taste is refreshing and goes well with the strawberry.
5. It is a simple Rz and quick to prepare for the surprise visit. Why always extensive when simple can be delicious. sometimes you just don’t have the time. Have fun friends!

small note….!!!!

1. The additional gelatine is actually not necessary, but I had the problem with my last fruit cake that the icing did not want to set. So this time I added gelatine as a precaution, I was probably afraid too …. 😉 If you want, you can of course omit the additional gelatine …. But since it is my original data center, I stated it that way!