Butter milk cake with mint

Ingredients

Directions

1. 1

   Put the lady fingers in a freezer bag and crumble finely with the cake roll. Spread the bottom of a springform pan (26 cm Ø) with oil. Melt butter. Mix the lady fingers, pistachios, except for 2 tablespoons for decorating, and butter and press them onto the bottom of a springform pan. Place the base in a cool place. In the meantime, soak gelatine in cold water.

2. 2

   Wash the mint and chop 2 stems. Mix buttermilk, layer cheese, lemon juice, 75 g sugar and mint. Warm up the liqueur and remove from the stove. Squeeze the gelatine well and dissolve in it. Stir gelatine with 2-3 tablespoons of cream until smooth. Mix with the rest of the cream and chill until it starts to gel (8-10 minutes). In the meantime, whip the cream until stiff. Fold into the slightly gelled buttermilk cream and spread the mixture on the cake base. Chill for about 6 hours. Sprinkle 1 tablespoon of sugar onto a plate. Pluck the leaves from 1 mint stalk. First dip in water, then turn in sugar.

3. 3

   In the meantime, whip the cream until stiff. Fold into the slightly gelled buttermilk cream and spread the mixture on the cake base. Chill for about 6 hours. Sprinkle 1 tablespoon of sugar onto a plate. Pluck the leaves from 1 mint stalk. First dip in water, then turn in sugar. Cut the cake into pieces. Serve decorated with candied mint, lemon peel and pistachios