Strawberry-basil-vanilla cake

Ingredients

• 1 egg
• 55 g sugar
• 40 g flour
• 10 g butter
• 20 ml milk
• 10 g of honey
• 180 + 220 ml cream with 35% fat
• 170 ml milk
• 50 g sugar
• 100 g yolks
• vanilla essence
• 7 g gelatin
• 200 g strawberry puree
• 3-4 strawberries
• 5 g gelatin
• 45 g sugar
• 2-3 sprigs of basil
• 200 g strawberry puree
• 4 yolks
• 50 g sugar
• 5 g gelatin
• 60 g butter
• White chocolate
• Strawberry

Cooking

Step 1

For the biscuit, beat the egg and sugar with a mixer until fluffy, 7-10 minutes. In several steps, add the flour, kneading with a spatula. Warm milk, butter and honey, add to the dough in three steps, kneading with a spatula. Put the dough into a mold with a diameter of 22 cm, bake at 180 ° C for 10-12 minutes. Remove the biscuit from the mold, cool on a wire rack, cut off the edges for a 20 cm cake base.

Step 2

For jelly, soak gelatin in cold water. Bring strawberry puree with sugar to a boil, add basil leaves. Remove from heat, add squeezed gelatin, beat with an immersion blender until smooth, cool slightly. Cut the strawberries into cubes with a side of 5 mm.

Step 3

Put strawberries in a silicone mold or a pastry ring with a diameter of 18 cm, pour jelly evenly on top, refrigerate until set.

Step 4

For strawberry cream, soak gelatin in cold water. Mix the egg and yolks with sugar and gently fold into the strawberry puree brought to a boil. Boil strawberry mixture until thickened (85°C). Remove from heat and add squeezed gelatin. Stir until it is completely dissolved. Cool to 40°C, then add the butter in small batches and beat with an immersion blender until smooth. Pour the cream into a mold with frozen strawberry jelly and freeze.

Step 5

For vanilla mousse, soak gelatin in cold water. Mix yolks with sugar. Bring milk and 180 ml of cream to a boil, remove from heat and pour into the yolk mixture in a thin stream. Put the whole mixture on the fire and with constant stirring bring to a slight thickening (85 ° C). Remove from heat, add squeezed gelatin, strain and add vanilla essence to taste. Cool to room temperature. Then gently fold in the whipped cream (220 ml).

Step 6

This cake is assembled “upside down”: tighten the bottom of the cake ring with a diameter of 20 cm with a film, lay inside with a special border tape. Pour 2/3 of the vanilla mousse into the mold, let it harden slightly in the freezer, 7-10 minutes. Spread a frozen disk of strawberry cream and jelly over the mousse so that the jelly layer is on top, slightly drown it, scrolling. From a pastry bag, fill the side gaps with vanilla mousse and spread a thin layer of mousse over the strawberry jelly. Put the biscuit in the form, slightly drowning it. Put the cake in the freezer for 6-7 hours, then remove from the mold, remove the tape. If desired, cover the cake with chocolate velor, decorate with strawberries and chocolate.