Yoghy Cake Sandwich with Creamy Mint Sauce

...starting point for my Sunday dessert, the 7 Pot Cake, a simple yoghurt cake (very famous recipe!), only varying the kind of yoghurt (cherry yoghurt) and mixing some pure mint syrup to the batter...

Here are the ingredients:

3 pots of all purpose flour, 2 pots of sugar, 1 pot of melted butter, 1 pot (125 gr) of  natural yoghurt, 1 pinch of salt, grated lemon zest, 3 large eggs, 15 gr bag of baking powder.

I use the yoghurt pot for measuring the other ingredients.

Start by beating the egg yolks with the sugar. Add a pinch of salt, some grated lemon zest, the melted butter,...then, the yoghurt. Finally, fold in the flour+baking powder sifted and the egg whites (beaten until foamy) and incorporate.

Pour the batter into a springform 26cm tin, lined with oven proof paper... then, sprinkle 4 tbsp of pure mint syrup over the top and with a spatula, draw swirls through the batter to distribute it casually.

Bake for 30 minutes to 180C°.

I've given half of this soft and delicately mint flavoured Cake to my Parents in law, who will have it for breakfast, as their healthy habit...

while I've made a sandwich with the other half... filling it with a peach+pear salad (fruit, thinly chopped, sweatened and flavoured with few drops of Rhum) and a creamy mint sauce, (salsina cremosa alla menta:translate from the above post) that I also used to serve it.