Basil Mint Champagne
Elegant cake roll with a basil and mint flavored cake base, champagne mousse filling, layered with fresh fruit, and chilled until set.
Ingredients
egg yolks
2
powdered sugar
30 g
champagne
30 g
salad oil
20 g
egg whites
3
granulated sugar
50 g
cake flour (sifted)
70 g
fresh basil leaves (cut into 0.5 cm pieces)
7 g
fresh mint leaves (cut into 0.5 cm pieces)
7 g
rum syrup
to taste
mango (peeled, pitted, cut into 2 cm pieces, chilled)
60 g
strawberry (washed, hulled, cut into 2 cm pieces, chilled)
60 g
champagne mousse filling
250 g
Instructions
1
Make champagne mousse filling
Beat egg yolks, add granulated sugar and stir until pale; soak gelatin powder in ice water for 20 minutes, then heat over a double boiler until melted; heat champagne to 80°C, add to egg yolks in batches while stirring, then heat over low heat to 80°C, pour in the gelatin liquid, filter into a steel bowl and let cool; whip heavy cream over an ice bath to 8-point soft peak, cool the champagne-egg mixture over an ice bath to the same consistency as the whipped cream, then mix well.
2
Make cake base
Beat egg yolks, add powdered sugar and whip until you can draw a line on the surface; add salad oil and champagne heated over a double boiler and mix well; whip egg whites until foamy, add granulated sugar in three batches and whip to stiff peaks; take 1/3 of the whipped egg whites and mix into the egg yolk mixture, then fold in the remaining egg whites evenly, sift in cake flour and mix until no dry flour particles remain.
3
Add herbs
Evenly sprinkle fresh basil leaves and mint leaves on the surface, pour into a baking tray and spread flat, bake at 200°C for 12~15 minutes, remove from oven and cool upside down.
4
Shape
Cut the cake at a 45° angle, brush with rum syrup in a line, spread half of the champagne mousse filling, arrange mango and strawberry cubes, cover with the remaining mousse, roll up and chill for at least 30 minutes.
