CAKE “minty freshness”

CAKE “minty freshness”.

Incredibly old cake. Mint, cassis and champagne, “Muscat Ottonel” merged and gave an incredible taste of this cake.


200 g semi-sweet muscat champagne (I had a semi-dry Muscat Ottonel from Phanagoria), 2 eggs, 150 grams of sugar, 200 grams of flour, green dye.

Beat eggs and sugar in a thick foam (5 minutes), still whisking add the champagne and dye. Gently admixed sifted flour. Bake in shape with a diameter of 16 cm at a temperature of 180 degrees 30 minutes. Allow to cool. Remove from the mold, wrap in foil and clean for 2 hours in the refrigerator.


100 g of blackcurrant purée, 40 grams of powdered sugar, 3 g pectin NH, 2 sprigs of mint.
Mint, finely chopped, add the puree. Bring mixture to a boil. Allow to stand for 15 minutes. Strain. Then again, bring to a boil, pour the mixture constantly interfering with powdered sugar and pectin, again bring to a boil, boil for a minute. Pour into a mold of 16 cm diameter. Freeze.

Crisp layer

40 g of white chocolate, wafer crumbs 20 g. Melt chocolate, mix with wafer crumb.

Mint Mousse

100 g of 35% fat cream (1), 10 g mint, 50 g of egg yolk, 120 g of white chocolate, 5 g of gelatin, 160 g of 35% fat cream (2)
Heat the cream (1) c of mint. Cover. Let stand for 2 hours. Strain. Heat the mixture again and boil the cream with the egg yolks. Pour in the white chocolate, add pre-soaked gelatine. Punch blender. Cool to 35 degrees. And mixed with whipped cream (2).

Mirror Glaze

75 g of water, 150 g sugar, 150 g of glucose syrup, 100 condensed milk, 12 g of gelatin, 150 g of white chocolate, green dye.

Gelatin. Water, sugar syrup and boil, add the dye. Connect condensed milk, chocolate syrup and gelatin. Do not interfere. Let stand for 10 minutes. Punch blender. Cover with cling film. Leave overnight. Before covering the cake icing to heat up to 35 degrees.


Sponge cake cut into two circles. On one lap distribute crunchy layer, set the range of jelly, cover second round biscuit. Install the assembled parts in the form of a cake with a diameter of 18 cm, pour the mousse. Remove the freezer for at least 4 hours. Pour cake icing, decorate with chocolate, mint leaves, mint leaves and sugar and chocolate.

торт мятн свеж

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