Strawberry-basil velvet log


Ingredients for the sponge cake

  • 4 eggs
  • 120g sugar
  • 120g T45 flour
  • Vanilla extract

Ingredients for the strawberry compote

  • 300g strawberry coulis
  • 120g sugar
  • 5 sheets gelatin (or 2g agar agar)
  • 15g basil leaves (sweet, purple or dwarf)
  • ½ lemon juice

Ingredients for the light vanilla mousse

  • 240g liquid cream
  • 1 vanilla pod
  • 120g white chocolate
  • 2 sheets gelatin

Ingredients for decoration

  • Red velvet spray
  • Basil leaves
  • Flowers (Pansy, Phlox or Begonia)
  • Sugar beads

Sponge cake preparation

  • Preheat oven to 180°C (356°F)
  • Separate egg whites and yolks
  • Beat egg whites with sugar until stiff
  • Beat the egg yolks and vanilla until white
  • Gently fold the beaten yolks into the stiffly beaten egg whites
  • Gradually and gently fold in the sifted flour
  • Place your sponge cake mixture in a silicone cookie tin on a baking sheet. Using an angled spatula, spread the mixture over the surface of the mold
  • Bake for approx. 15 min. Your sponge cake is ready when it is golden brown and firm to the touch
  • Turn out onto a sheet of baking paper

Strawberry compote preparation

  • Place gelatine in cold water for 10 minutes
  • Heat the fruit coulis in a saucepan, add the sugar and lemon juice and stir
  • As soon as the mixture begins to boil, remove from heat and add the gelatine
  • Add the finely chopped basil
  • Pour the compote into a shallow dish, in a 5 mm layer
  • Chill for 4 hours

Light vanilla mousse preparation

  • Bring 120g of cream to the boil with the vanilla pod split in 2
  • Turn off the heat and leave the vanilla to infuse for 20 minutes
  • Reheat, then add the drained gelatine and mix well
  • Add the chopped white chocolate to make a ganache
  • Whip the 120g of not-too-firm single cream and gently add to the ganache

    Log assembly

    • Cut out strips of sponge cake and compote
    • Pour 2/3 of the vanilla mousse into the mold
    • Insert a strip of compote, a strip of sponge cake and then the mousse, alternating until your mold is full
    • Add the rest of the mousse on top and smooth with a spatula.
    • Place your mold in the freezer overnight
    • Turn out the frozen log and spray the entire surface with velvet spray
    • Decorate with sugar pearls, basil leaves and edible flowers
    • Optional: seal the ends with a slab of white chocolate


    Share this content

    Add a comment

     (with http://)