Strawberry cake with light mint flavor and tender cream-diplomat is an ideal spring dessert. It is recommended to choose an equal size, fresh strawberries for the decoration of the cake. The given substance is meant for one 16 cm diameter mold. If you are going to bake it in a larger mold, double the number of ingredients. An adjustable cake mold ring or a special pastry mold can be used as a mold.

First of all, let’s prepare moistener - put 40 g sugar, 80 g water and 5 g mint in a saucepan and boil for 2-3 minutes. Cool with mint, then strain off. Place aside the moistener before use. To prepare the cream, boil 300 g milk and 5 g mint. Remove from fire and simmer for 1 hour, then strain. You will no longer need mint. Put the saucepan with milk back on the fire. Whisk 3 egg yolks and 60 g sugar in a large bowl. When the mass is combined and lightened, add 30 g corn starch, mix well. Pour a portion of boiled milk over the eggs in a bowl, stir until smooth, pour in the remaining milk, stir again and return in the saucepan. Boil the cream on a medium heat by stirring continuously, with a hand mixer. Boil for 3 minutes. Remove from fire and add 30 g butter (kept at room temperature) in the saucepan and stir well until the butter melts. Replace the cream into a clean bowl and cover with plastic wrap. Wait until the cream is cold.

Preheat oven to 200 degrees. For the biscuit, beat 3 eggs and 50 g sugar with a mixer. The egg mass should become light in color, fluffy, and increase four times in volume. Sift 50 g flour over it and with the help of a spatula gently stir in a circular motion from bottom to top until the flour is completely incorporated. Place the baking paper on a plate. Spread the dough evenly over the entire plate. Bake for 12 minutes (top-bottom mode in an electric oven). Replace on the grill as soon as it is taken out, turn it over and remove the baking paper. Wait until the biscuit is cooled and cut out two rings of mold size. You can bake the biscuit on the day before. The main thing is to wrap it tightly before use.

As soon as the cream and biscuit is cooled, we can start assembling of the cake. Prepare a dish or cake plate for serving. Prepare the mold. It is advisable to place the confectionery ribbon in the mold. Mix the cooked pastry cream with a mixer, the mass should become sparkling and uniform. Mix 150 g cream in a second bowl, until medium thickness - neither too liquid nor too hard. Add one tablespoon of whipped cream to the cream and mix gently. Replace the obtained cream into a pastry bag. Remove stalks from about 10 strawberries and cut length wise. Cut the remaining strawberries into cubes, put a few aside for cake decoration.

Insert the biscuit into the mold, moisture with a brush. Place the sliced strawberries along the mold, around the entire circle. Fill in the empty places with cream. Apply a thin layer of cream over the biscuit. Sprinkle cut strawberries, apply cream again and coat evenly with a spatula.

Put on a second biscuit and moisture. Make balls or decoration of a desired shape with a pastry bag. Store in the refrigerator for a night.