9 slices of wheat bread (slice size approx. 10×10 cm)
300 g fresh strawberries
2 dl whipping cream
200 g mascarpone
3 tbsp elderflower juice concentrate
2 tbsp powdered sugar
1.5 dl milk
a pinch of vanilla sugar
strawberries, highbush blueberries, herbs and edible flowers
Cut the strawberries into small pieces and place them in a bowl. Wash the lime well. Grate the lime zest and extract the lime juice. Add the finely chopped mint and leave the strawberries aside for a moment to allow the flavor to intensify.
Whip the cream to make a light foam. Add the mascarpone, elderflower juice concentrate and powdered sugar and whip to make a mousse.
Place three bread slices lengthwise on the base of a rectangular cake carrier. Add vanilla sugar to the milk and dampen the bread slices with the milk. Spread one third of the mascarpone mousse over the bread slices and add half of the strawberries. Make the second layer in the same way. Spread the remaining mousse over the third bread layer and garnish with berries and herbs. Close the cake carrier and place it in the fridge, letting the cake’s flavor intensify.
Note! You can make the cake in advance the day before serving, but it may be best to garnish the cake right before serving, depending on what garnishes you use. Many edible flowers and herbs get easily wilted and the garnishes may not stay fresh until the next day.
Thank you for the delicious recipe @pilvilinnan_anna