Ingredients
Sponge biscuit (7.85 inch)
eggs
5pc
sugar
200g
7oz
0.80cup
13.40tbsp
flour
260g
9.10oz
1cup
17.42tbsp
baking powder
1tsp
milk
100g
3.38fl oz
vegetable oil
40g
1.35fl oz
Kiwi & strawberry confit (1 layer)
kiwi puree
200g
7oz
0.80cup
13.40tbsp
sugar
55g
1.93oz
3.69tbsp
gelatin
7g
0.25oz
0.47tbsp
water
38g
1.28fl oz
fresh strawberries
50g
1.75oz
3.35tbsp
Strawberry mousse
strawberry puree
350g
12.25oz
1.40cup
23.45tbsp
sugar
50g
1.75oz
3.35tbsp
cream
200g
6.76fl oz
gelatin
16g
0.56oz
1tbsp
water
95g
3.21fl oz
Method
Sponge biscuit
- Take 5 eggs. Break them into a bowl, beat for 30 seconds until smooth and foam appears.
- After that we gradually add the sugar. Whip until fluffy white foam for 8 minutes.
- While the eggs are beaten, we can mix the dry ingredients, this is the of flour and 1 tsp. baking powder. Sift dry ingredients to the egg mixture. Sifting is mandatory. Add flour a couple of times, each time stir with a spatula from bottom to top, do not stir for a long time, the mixture should remain airy. All ingredients should be at room temperature.
- In a separate bowl, mix 100 grams of milk and 40 grams of vegetable oil. To make the butter-milk pairing work better with the dough, stir a little dough into this mixture, and then add it to the dough. This way the mass mixes better, and the dough will turn out to be tender and homogeneous.
- I baked in a 7.85 inch mold. We bake at 356F for 35 minutes, then check the readiness with a skewer. The biscuit turns out to be lush and juicy. After cooking, wrap it in plastic wrap and let it rest in the fridge for 4 hours, this is the golden rule for all biscuits.
Confit
- While the biscuit is baking, prepare the confit. Soak the gelatin in water. Grind the peeled kiwi in a blender. We need the puree.
- Combine the puree with sugar and simmer over the fire for several minutes. This is a required step.
- Into the hot mixture we introduce the dissolved gelatin, and yes, the gelatin can be brought to a boil by dissolving, it will not lose its properties. The mixture can be slightly tinted. I dyed it with natural dyes.
- Now take the strawberries, and cut into small cubes.
- I cooked confit 2 times, if you want to cook confit for the whole volume at once - just take only 2 times more.
- Pour the confit into a 16 cm mold, if you have a different diameter - just take a mold a couple of centimeters smaller than the biscuit.
- Put the strawberry on top and send it all to the freezer to freeze.
Strawberry mousse
- Before pmaking the mousse, I advise you to cut the biscuit, then there may not be enough time for this. I cut the edges of the biscuit.
- When everything is ready, we start making the mousse. I took the frozen strawberries and boiled it with sugar. Blend everything in puree. Those. frozen strawberries are losing their color, I have tinted them.
- Pre-soak the gelatin in water and dissolve on the heat or in the microwave.
- Add the gelatin to the strawberry mixture, stirring all the time.
- Remove all this to cool down to 86F and whip the heavy cream (from 33%). Whip until soft peaks. Don't overwhip!
- Now add the cream to the cooled strawberry base a couple of times, and the mousse is ready.
