John Myers
Sponge Cake with Strawberry Variation and Minted Cream
The perfect sponge cake with strawberry variation and minted cream recipe with a picture and simple step-by-step instructions.
- 7 Pc. Protein
- 9 Pc. Egg yolk
- 155 g Flour
- 160 g Sugar
- 50 g Almond flour
- 15 g Olive oil
- 24 Pc. Strawberries
- 120 g Strawberries
- 60 ml Water
- 2 tsp Apple Cider Vinegar
- 1 bunch Mint
- 236 ml Water
- 1,5 leaf Gelatin
- 35 g Powdered sugar
- 200 g Cream
- Separate eggs. Beat the egg yolks on the highest setting for 1 minute. Add the flour, almond flour, sugar and olive oil. Stir until everything is connected. Beat the egg whites until stiff. Carefully fold the mixture into the dough. Pour the batter into the espuma and shake vigorously. Score 5 plastic cups on the lower edge with a knife. Fill 1/3 of the cups with the batter from the espuma. In a microwave for 30 seconds at 1000 watts.
- Quarter the strawberries. Sprinkle with plenty of sugar. Let it steep for 30 minutes at room temperature.
- Mix the strawberries with water. Pass through a hair sieve. Simmer the strawberry puree with the apple cider vinegar and honey over medium heat. Reduce to a third, then allow to cool.
- Blanch the mint in boiling water for 20 seconds. Cool immediately in ice water. Pat dry carefully. Mix with water and slowly stroke through a hair sieve with Multuch. Soften the gelatine in the mint water until it has completely dissolved. Cool to room temperature. Withdraw the cream. Pour half of the mint cream into the espuma.
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