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Olive oil cake with vanilla and black pepper mousse Serves 4 Olive oil cake 21 g honey 1 egg 50 g caster sugar 60 g cake flour 2,5 ml baking powder 1 ml salt 65 g olive oil 15 ml caster sugar Vanilla and black pepper mousse 165 ml milk 35 g caster sugar 2½ gelatine sheets ½ vanilla pod, split lengthways 25 ml black pepper, freshly ground 165 ml cream 80 g caster sugar 45 g egg whites


Preheat the oven to 160ËšC. Whisk honey, egg and caster sugar until smooth. Sift flour, baking powder and salt into a bowl. Add the combined dry ingredients in three batches to the egg mixture in a food processor on slow. Slowly add the olive oil and beat until fluffy and fully absorbed into the batter. Spread a 2 cm layer of batter on a greaseproof, lined tray. Bake for approximately 15 minutes. Remove from the oven and sprinkle with caster sugar.

Soak the gelatine leaves in 50 ml cold water. Heat milk, black pepper, vanilla pod and 35 g caster sugar together and add the gelatine. Stir to dissolve gelatine. Strain through a sieve into a bowl placed over an ice bath. Whip the cream to soft peaks. Make Italian meringue with the sugar and egg whites and whisk until cool. When the gelatine mixture is almost completely set, fold in the Italian meringue. Fold in the whipped cream until combined. Pour mousse onto the cooled cake and place in the fridge until set. Once set, portion into 3 cm x 10 cm rectangles and decorate with fruit.

Cape made booklet - 2017  
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