Ingredients

Sponge biscuit (7.85 inch)
eggs
5 pc
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
flour
1 cup
260 g
9.10 oz
8.58 fl oz
baking powder
1 tsp
4.92 ml
milk
0.50 cup
100 g
3.50 oz
3.30 fl oz
vegetable oil
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
Kiwi & strawberry confit (1 layer)
kiwi puree
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
gelatin
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
water
0.25 cup
2.50 tbsp
38 g
1.33 oz
1.25 fl oz
fresh strawberries
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Strawberry mousse
strawberry puree
1.50 cup
350 g
12.25 oz
11.55 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cream
0.75 cup
200 g
7 oz
6.60 fl oz
gelatin
1 tbsp
16 g
0.56 oz
0.53 fl oz
water
0.50 cup
95 g
3.32 oz
3.14 fl 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.