Strawberry and mint cake made with
– A mint biscuit,
– a strawberry compote,
– a mint mousse
– strawberry jelly.
Material used
– Ancel 210 bloom gelatine
– Baking paper
– Angled spatula
Ingredients
Mint biscuit (the day before)
✔65 g almond powder
✔65 g icing sugar
✔15 g flour
✔1 egg
✔15 g melted butter
✔100g stiffly beaten egg whites
✔Mint leaves, mixed
Strawberry compote (the day before)
✔80g mixed strawberries
✔20g caster sugar
✔4g NH pectin
✔80g strawberries, cut into pieces
✔5g lemon juice
✔2g gelatine
Mint mousse (the day before)
✔100g cream
✔10g mint leaves
✔2 egg yolks
✔30g sugar
✔120g single cream
✔10g icing sugar
✔3g gelatine
✔qq drops mint flavouring
✔green colouring
Strawberry jelly
✔80g strawberries
✔2g gelatine
✔10g caster sugar
✔10g water
✔Red colouring
Assembly
✔A little melted white chocolate
The recipe
Serves 4
Mint biscuit (the day before)
Add and mix the ingredients. Pour onto a baking tray. Bake at 170°C. Cut the biscuit into two squares to fit your 12x12cm frame.
Place the 1st biscuit in the bottom of your frame.
Sprinkle with a little melted white chocolate.
Strawberry compote (the day before)
Make a strawberry compote and pour it over the biscuit in the frame. Chill for 1 hour before placing in the freezer for a few minutes.
Place the second mint biscuit on top.
Mousse menthe (the day before)
Pour the mint mousse over the second biscuit and place in the freezer again.
Strawberry jelly
The next day, make the strawberry jelly and cover the surface of the cake.
