Mint cake with white chocolate ganache and strawberries

Mint cake with white chocolate ganache and strawberries

For the preparation we need:
For biscuit:
3 eggs;
100 g of sugar;
100 g of flour;
50 g of mint;
1.5 tbsp. l. vegetable oil;
1 tsp. baking powder;

White chocolate ganache:
200 ml of cream 33%;
150 g of white chocolate;
100 g of strawberries;
75 g of butter;
50 ml of milk;
6 g of gelatin;

Bavarian mousse:
125 ml. milk;
125 ml. cream 33%;
50 ml. milk;
25 ml. lemon juice;
3 yolks;
1 tbsp. l. Sahara;
6 g of gelatin.

Strawberry and mint for decoration;
shape with a diameter of 20 cm.

Prepare the biscuit. for this mint wash, dry and sprinkle 1 tbsp. l. Sahara. Pound the mint with a blender or scroll through a meat grinder.
Separately, whisk the eggs with the rest of the sugar, add the vegetable oil.
Flour sift with a baking powder, add to the egg mass together with crushed mint. mix everything thoroughly.
Pour the resulting dough into a baking dish lined with parchment paper. Bake a biscuit 20-25 minutes at a temperature of 180 degrees. Finished biscuit cool, cut into 2 parts. Put one part on the bottom of the mold.
Prepare ganache from white chocolate. separately, soak gelatin in milk and leave for swelling. In the cream, add chocolate and butter, send the mass to the fire and cook with a constant whisking until butter and chocolate melt in our cream.
Gelatin with milk to send on fire and keep on small fire until our gelatin does not melt. Do not boil! Dissolve gelatin, pour a thin trickle into the cream and vigorously beat our mass.
Let’s go back to the cake. At the first biscuit cake, pour out our ganache from white chocolate. I poured out 1/3 of the piece and sent the form to the freezer. After 10 minutes, the form was taken out and laid over the biscuit strawberries, then filled half the remaining ganache and also sent to the freezer for 10 minutes.
after 10 minutes, took out the form, poured the remains of ganache and covered the top with the second biscuit cake. Slightly pressed the cake to the bottom of the mold. We send our form to the freezer and we will prepare the Bavarian mousse.
Whisk the yolks with sugar. Wash gelatin in 50 grams of milk. The rest of the milk is added to the egg yolks and sent to a slow fire. Cook the egg mass with constant stirring to a temperature of 85 degrees. The main thing is not to let the egg mass boil, so that our yolks do not curl up. If this does happen, strain the cream through the cheesecloth. when the yolks reached a temperature of 85 degrees, remove them from the heat and add gelatin. Gelatin soaked in milk before shipment to yolks, should be dissolved on fire, until a uniform consistency. Do not boil!
When gelatin is added to the yolks, you can proceed to the next step. To mousse we add lemon juice and whipped cream until thick. All mixed. Our mousse is ready.
Bavarian mousse is poured onto the frozen cake and we send again the form with the cake to the freezer. When the cake is completely solidified, remove the split shape and decorate the cake as desired.

our delicious cake is ready.

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.

Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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