Mint cake with white chocolate and bavarian mousse

[Biscuit:]

Mint cake with white chocolate and bavarian mousse

Category: Confectionery

Kitchen: german

Ingredients
Biscuit:
Mint	40 g
Eggs	150 g / 3 pcs.
Sugar	95 g
Flour	80 g
Baking powder	5 g / 0.5 tsp
Rast. oil	20 g / 1.5 tbsp. l
Ganache on white chocolate:
White chocolate	150 g
Cream 33%	200 g
Butter	75 g
Milk	50 g
Gelatin	5 g
Fruit strawberry / cherry	100 g
Bavarian mousse:
Milk	125 g
Cream 33%	125 g
Yolks	50 g
Mint syrup / tarragon	50 g
Lemon juice	10 g
Milk	50 g
Gelatin	5 g

Cooking method

• This recipe is for mint tea lovers.
• Products for making biscuit
• 
• Rinse the mint, dry it and remove any hard stems.
• Add a little sugar to the mint and beat it with a blender until mushy.
• 
• Combine eggs with the remaining sugar. sand and beat until smooth, fluffy.
• Combine flour with baking powder and sift
• Add flour in small portions and stir gently
• 
• Add vegetable oil to the mass. Mix
• Add chopped mint, stir
• 
• Put the dough in a mold. Form size 19 cm
• We bake at 180⁰ 30-35 minutes
• The dough is filled with a layer of 2 cm.In the finished form, biscuit is 4.5 cm
• 
• For white chocolate ganache, we need the following products
• 
• Bring the cream to a boil
• We remove from fire
• Add chocolate, stir until completely dissolved
• Add oil, stir in the same way
• Cool down
• 
• Soak gelatin in milk, dissolve
• Add to ganache, stir
• Bavarian mousse products
• 
• We heat the milk almost to a boil
• Mix yolks with mint syrup
• I didn't have it and I added tarragon syrup
• Add yolks to milk
• Stir constantly, boil until the mass thickens
• Remove from the stove, cool
• Add lemon juice, mix
• 
• Whisk the cream
• Add to the cooled custard
• 
• Soak gelatin in milk, dissolve in a water bath or in a microwave
• Add to mousse
• Assembling the cake
• Cut the biscuit into two layers
• If there is, we take a split ring
• If not, make a ring from foil folded in several layers
• Put one layer of biscuit on the bottom
• We spread ganache on it
• We put the berries, slightly pressing into the ganache. The recipe included cherries. I took frozen strawberries
• Close the top with a second layer of biscuit
• Put in the refrigerator to cool well
• At this time, we are preparing Bavarian mousse
• Fill on top
• Cool in the refrigerator
• Remove the ring
• Decorating the cake with strawberries and mint leaves
• 

The dish is designed for

cake diameter 19 cm h = 6.5cm weight 1.2 kg

Time for preparing:

5:00

Note

Refreshing biscuit. With a sweet middle of chocolate and the most delicate mousse, which balances ganache very well with its freshness.

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Luda, what an unusual cake! I am sure that your performance is definitely delicious!))) Only so much work! ...

Lisa, what kind of work is there? Everything is very simple here. The cake, along with baked goods and two frosts, took only 5 hours.
At 11-00 she began, at 16-00, sat down to drink tea.
I was very worried about the cream. I haven't used Petmolovo cream for a long time. And here it was necessary for lack of all others.
But oddly enough, everything went off with a bang. Whipped up perfectly.

I now use parmalat, the last time it was whipped just fine! Lud, as I present this fuss with gelatin, so that it does not go with strings, I pass)))

Lyudochka, flawless, like all your pastries!
By the way, lately I have been taking cream in Auchan Lakomo - for sour cream 10 or 20%, for whipping - 33%, - they did not let me down.
True, sometimes I insure myself with a thickener.

[Olga VB]

Olga VB, and what will you ferment sour cream with?

[Husky]

Husky, Cake from the first minute in the bookmarks!

[Olga VB]

Olga VB, and what will you ferment sour cream with?

First, I make a leaven on bifidumbacterin, and then I ferment yogurt, cottage cheese, and sour cream with it.

[Husky]

Nice recipe. I love mint in any form (aromatherapy). Yes, now you have to experiment with cream. I also tried Lacomo - amazingly, everything is whipped.

so that he does not go with strings

In order for the gelatin to dissolve for sure, it must be put (of course, pre-soaked) in a warm (about 60 °) custard, when it cools down, combine with whipped cream.
HuskyI'm sorry I got in with my advice

Luda !!! This is something!

To bookmarks!!! The cut is chic

Wow! It took my breath away! My recipe - I love cakes with gelatin cream! To bookmarks!

Lyudochka, what a beauty !!!!!! This is something magical. I can imagine how a mint shade harmonizes with a sweet ganache ... So I would take a piece ...

[Lyudochka]

Lyudochka, the cake is gorgeous and very original! : wow: I haven't tried anything like that! Is mint strongly felt in the cakes?

Hold me seven is this human? If not for the step-by-step photo, I would have thought it was made of plasticine. Although I would not have made such a thing out of plasticine! This is just a miracle!!!!

I now use parmalate

I also usually use parmalat, but yesterday I tried new cream for me, called Lakomo 33%, in Auchan they cost 88 rubles. They whipped up instantly, I was shocked!
Lyudochka, a chic cut and probably delicious! To bookmarks!

The cake for tea was served very effectively!
The taste is not ordinary and such a delicate color!
I took it to bookmarks, I'll go in search of fresh mint.
We actually have winter angry knocking on the door.

Lyudochka, as always, struck on the spot, thanks!

[Pulisyan]

Pulisyan, Alexandra, at the first bite, mint is felt, then the taste of chocolate with sour strawberries, as well as melting mousse, is added to the taste of mint. By the way, it also has a refreshing taste. In the next piece of cake, mint is no longer felt so much, but it is present there.
In general, a very unusual taste. And it was difficult for me to force myself to take a bite of this cake for the first time. But everything turned out to be very tasty.
Sima, but we have mint on the market. But darling !!!!
Cream "petmol" is quite suitable for mousse. The goal here is not to whip up the cream to hard peaks. There are quite enough soft peaks and lightness of cream.

Lyudochka, wonderful recipe! And what a green mousse! Alluring! I just want to bite
Thank you for another masterpiece!
It seemed to me too laborious according to the description. The eyes are afraid, but the hands do

It's been a long time since I've been in uniform. I sit at the computer, I look at everything ... And oh my God! Even my heart beat faster. I want - I'm dying! Quickly bookmark and bake. Thank you very much!

Oh, Luda !! How interesting!
I really want to repeat and try !! 5 hours is cool, of course!

5 hours is cool, of course!

How's that? Is it good or bad?

Two questions arose: we don't saturate the biscuit, right? and strawberries in ganache just like that, without defrosting?

[londar]

londar, no cake is soaked. The cake is quite airy. It includes Rast. butter, so the biscuit is not so dry. Although probably all for an amateur. I don't like wet biscuits. Therefore, since there was no impregnation in the recipe, I did so. If you like a wet biscuit, you can soak it with the same mint syrup. Although the sponge cake itself is quite enough mint for an unusual taste.
She did not defrost the strawberries, as prompted by Irina chiran-n.

Yeah thanks!! With impregnation, everything is clear and the fact that not defrosting strawberries greatly simplifies the matter.

Husky, I'm going to make this cake on Friday and one more question arose: And if you make a one and a half portion, then the shape is 25-26 cm? Or am I wrong ???
Or poke me into the formula, I won't find something

I made it for one and a half norms, shape 26 cm. Well, very tasty cake, they ate it clean!

[londar]

londarhow well the fruity composition on top of the cake goes well with the decoration of the cake side with a waffle fruit ribbon.
It was said here that the cake is laborious to perform. londar, did it seem the same to you?
How was the mousse tinted? Was mint syrup used? Or somehow it got out of the situation differently?
The mousse has a slightly uneven top. What is the reason? Was it too thick? Or is the gelatin starting to set?

[londar]

londarhow well the fruity composition on top of the cake goes well with the decoration of the cake side with a waffle fruit ribbon.
It was said here that the cake is laborious to perform. londar, did it seem the same to you?
How was the mousse tinted? Was mint syrup used? Or somehow it got out of the situation differently?
The mousse has a slightly uneven top. What is the reason? Was it too thick? Or is the gelatin starting to set?

Yes, a very light cake, it just takes a lot of time in total because of the cooling of the components, but I was minding my own business and in the meantime I was preparing the cake and it is somehow ready. I never found mint syrup, for this, too, tarragon syrup, and the mousse, yes, it turned out thick .. I was afraid to dilute, so I left it that way, but the taste of the cake pleased incredibly fresh, not sugary, even the fastidious husband who was stingy to praise appreciated and asked to repeat, but I'm not even talking about sotal eaters, everyone is delighted, having eaten two pieces each complained that it was not enough)))

I made a cake, although I didn't add mint to the biscuit, for lack of it. Mint syrup was added to the Bavarian mousse.

A double opinion remained from the cake. I am actively looking for new interesting recipes, I want to diversify the number of fillings for my customers, so I decided to try it. For me, there is a lack of sweetness in mint mousse. Perhaps, if you use tarragon, it turns out sweet. But if you follow the recipe and use mint syrup, there is no sweetness. I poured a little sugar there, but I didn't have enough. I did not soak the biscuit (although I love exclusively wet biscuits), it turned out to be quite tender and soft.
Thanks for the recipe!

[Ludmila]

Ludmila, came to thank for the recipe. True, I used only ganache and mousse, the biscuit was just almond and one layer.
The cake was decorated with mirror glaze, so it was frozen. I concluded that when freezing, the rate of gelatin must be increased. Cutting the cake was difficult, although I used a hot dry knife. The cake turned out to be very tender and wasted. The ganache was soft, but in the mousse I initially intuitively increased the amount of gelatin a little, it kept its shape better.
Luda, your ganache kept its shape well, was it dense or soft?
Another interesting thing is that when I just made the mousse using mint syrup, it acquired a soft-green hue, and after freezing it practically disappeared. And the mint taste was almost not felt.

[Lyudochka]

LyudochkaThanks a lot for the cake recipe!

The biscuit is delicious, I also really liked the mousse. True, I did not find mint syrup for the mousse, I bought Mojito syrup, it came up well. In general, I liked the cake and it is not difficult to do it! The photo does not convey the green color of the mousse, but it was green.

🔗 🔗

Lyudochka, it is not just tasty, it is BEAUTIFUL According to my daughter - the PERFECT CAKE, in :))) Thank you so much for the recipe In ganache - cherry and nectarine, in Bavarian mousse - Mojito syrup (I have been looking for mint for two years now - find I can't), in biquita - exactly according to the recipe for 40 g of mint. But I put in more flour, with such a small amount of flour, the biscuits fall off, and this one is handsome, 4 eggs - 6 cm, lush, juicy, tender, airy and so mellow

[Ludmila]

LudmilaThank you great!
I decided on this cake for the birthday of myself, beloved) I was looking for mint syrup for a long time, did not find it and took tarragon. I wonder if you can take liquor instead of syrup? How does alcohol behave with gelatin and milk?

The cake turned out to be delicious, DR was yesterday, today not a piece is left for dinner. Everyone liked it, appreciated that it was not too sweet, for a summer cake it was just that.
Well, with the decoration and the photo I have, as always, a failure, but I will show you anyway)

[Kinglet]

Kinglet, Vika, you've got a wonderful cake. But I didn't think of adding a mojito. I'm glad that both my daughter and you liked the cake. I am glad that the cake was to your taste !!

Dumpling, Angelina, Happy belated birthday!! More often please yourself with cakes. And at the same time, the loved ones will have something to try. And now there is no need to complain. Your design is wonderful and the cut is just a fairy tale. How did you guess so that you cut a raspberry into exactly half?
You can replace or add alcohol to the Bavarian mousse. Perfectly gelatin freezes and nothing happens to the milk. She did it with liquor and cognac.

[Husky]

Husky, please tell me, is frozen mint good for the recipe?

[Ludmila]

Ludmila, oh, I didn't notice the answer right away ... Thanks for the congratulations !!!
I was very lucky with raspberries) but not with syrup. I’m not pining, I was really upset when I wanted to do it beautifully, and the syrup dripped and the drops began to blur.
Next time I will definitely try it with liqueur, it is brighter in color and taste.

I love this cake! he is one of my favorites now. But I constantly have a problem with the fact that the ganache does not look like in your picture. it is quite liquid and when I pour it onto a biscuit, most of it is absorbed and, accordingly, such a beautiful layer is not obtained. Maybe I cool it a little. Need to wait until it grabs?

[Husky]

Husky, tell me the answer to my question, if not difficult

Anna, I'm sorry, didn't notice the question.
Try chilling the biscuit and ganache next time. I think the ganache needs to be cooled more. It needs to be laid out with a spoon, spatula, so that it does not pour. Then shake it a little so that it thickens.

[Hasochka]

Hasochka, honey, since you finally appeared here, tell me all the same - can I use frozen mint? no fresh, no syrups = (

[Incompetent]

Incompetent, I would very much like to help you and answer your question. But I have no answer. I haven't used frozen mint, I don't even know what it looks like. But I can assume that it is quite suitable for making a biscuit. It seems to me that I read somewhere at Ilona's that she was preparing a dessert from frozen mint. You can go to her profile and go over her messages.
I found this information. Maybe she'll help you.

🔗

[Husky]

Husky, Thank you so much! I ran to scour Ilona)

Found it !! Ilona was baking a spinach biscuit from frozen spinach. I think you can do the same with frozen mint.

[Husky]

Husky, Thank you;)

[Husky]

Husky, Lyudochka, and I, with a new thank you, for your best recipe for the best cake in the world: how can it still taste good, well, just not put into words Thousand kisses for this recipe, this is a completely unusual, intriguing and mesmerizing cake - nothing tastier and more interesting I have not eaten yet.This is how he was this time

And this is his cut, sorry for the muddy substrate, but there was no time to direct beauty, I risked being left without a photo, so quickly he melted on plates

Inside are peaches and nectarine. Our grandfather called this cake "The Poet's Dream"

sorry for the dirty backing

Vika!! Why is there a substrate !!! Who will look at her after you see the cut and the cake itself !!!
Well handsome !!! I am very glad that he liked the taste, and dad liked it.
And I accept your kisses.
Thanks for the idea of ​​a cake in this design.

[Husky]

Huskythank you honey for the awesome recipe
It so happened that my first experiment was sold to 8 families in one day * JOKINGLY * everyone praises sophistication and tenderness
I fought with the lack of mint syrup like this (recipe from the Internet):
150 gr mint with stems
250 g sugar
300 g of water
Lemon juice (to prevent crystallization)
Put the syrup on the stove, boil for 10-15 minutes. At this time, cut the mint like a green onion, add it to the syrup, cook for another 5 minutes. Then we remove and let it brew for another 10-15 minutes. Strain, squeeze, add lemon juice and dye for color :) Oooooo Very tasty) and you don't need to run around the shops)))

[Anya]

AnyaThank you for trusting the recipe. I am very glad that your family liked the cake. And a special thank you for the mint syrup recipe.

Lyudochka, your cake just pursued me ... for a very long time I gathered my courage ... and finally decided on my niece's birthday. A few days before the event, I baked a sponge cake with mint, the day before my birthday I started making mousse (I was worried about the mousse), and stumbled on a ganache, put frozen strawberries and started making ganache, and then I got nervous: the strawberries began to melt and I began to pour out ganache, but it was still not frozen enough for me and the ganache was quickly absorbed into the biscuit and flowed out of the file ring, in general, it turned out to be a very meager layer and since the sweet chocolate layer turned out to be not enough, I had to make a little changes to the mousse and add a glass of sugar. What can I say, despite my jambs, the cake is delicious: mint, strawberry, chocolate. Thank you very much for the recipe ... they didn't even give me a piece with me, as usual ...

Added on Tuesday 20 Sep 2016 10:08 PM

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