by | Jul 17, 2016 | Entremets e Single servings, Pastry | 0 comments

Sunny…..a cake with colors and flavors of the sun.
A basil and vanilla bavarian cream, a juicy peaches jelly with a crunchy brunoise.
Then a thin chocolate and corn flakes crunchy base with a vanilla syrup to soak the biscuit.
The scent of basil fits perfectly with vanilla for a unique flavor.




Yield: serves 8/10


For the sponge

  • 5 medium (90 g) egg yolks
  • ¾ cup (90 g) pastry flour
  • 2.5 tbs (22,5 g) corn starch (maizena)
  • 2/3 cup (135 g) egg whites
  • ½ cup + 2 tsp (110 g) superfine granulated sugar

Basil and vanilla bavarian cream

  • 1 1/3 cups + 1 tsp (307 g) whole fat milk + extra to balance
  • ½ cup + 2 tbs + 2 tsp (138 g) superfine granulated sugar
  • 5.5 oz (153 g) egg yolks, about 8-9 from medium eggs
  • 1.5 cups + 4 tbs (390 g) heavy cream
  • seeds from 1 vanilla pod
  • 5 + ½ + ¼ (11,5 g) gelatin sheets
  • 1 oz (30 g) fresh basil leaves, roughly chopped

Peaches jelly

  • a scant cup (225 g) yellow peaches puree
  • 4 tbs (59 g) superfine granulated sugar
  • 2 tbs + 1 tsp (22 g) dextrose or granulated sugar
  • 2 ½ (5 g) gelatin sheets
  • 4.5-5.5 (120-150 g) diced peaches (brunoise)

Crunchy base

  • 4.5 oz (125 g) white chocolate
  • 2.2 oz (63 g) corn flakes

Vanilla soaking syrup

  • 1/3 cup + 2 tbs (100 g) water
  • ¼ cup (50 g) superfine granulated sugar
  • seeds from 1 vanilla pod
  • 1 dash vanilla extract
  • 1 tsp dark rhum

To garnish

  • yellow velvet spray


    For the sponge
    Heat oven to 465F-240°C (I used fan oven 425F-220°C).
    In a medium saucepan heat egg whites with sugar until 115F-45°C, stirring constantly.
    Pour the mixture in the bowl of a stand mixer and whisk until you get a smooth and glossy meringue.
    Lightly whisk egg yolks.
    In a separate bowl, sift flour with corn starch.
    In 2 batches, fold egg yolks in the meringue, mixing with a rubber spatula.
    Gradually add flour to the mixture meringue/egg yolks and mix gently to combine.
    Line a baking tray (12x16 inches - 30x40 cm.) with baking paper.
    Use an offset spatula and gently spread the batter evenly into the corners and along the edges and bake for 4-5 minutes (I baked for 7 minutes).
    Let cool and remove baking paper.
    Basil and vanilla bavarian cream
    In a mixing bowl, pour milk, basil leaves and vanilla pod.
    Seal with plastic wrap and refrigerate overnight.
    Strain the mixture, weigh the liquid, balance the weigh adding more milk if necessary and add half the basil leaves.
    Soak gelatin leaves in cold water.
    In the jar of a hand blender, pour milk and blend to crush basil leaves.
    Heat milk and meanwhile mix egg yolks with granulated sugar.
    Pour hot milk over egg yolks, whisking constantly.
    Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
    When the mixture reaches 179.5 F - 82°C remove from the heat, strain and let cool quickly.
    When the mixture reaches 140F – 60°C, add wringed gelatin sheets and stir to combine.
    When custard reaches 77 F - 25°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
    Peaches jelly
    Wrap a square pastry ring (6.5 inches-16 cm.) with cling film around the bottom of the square ring to seal the ring and set aside.
    Soak gelatin sheets in cold water.
    Heat a part of apricot puree in the microwave.
    Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
    Add sugar, dextrose and stir to combine.
    Add the remaining cold puree to the mixture, stir to combine and pour in the prepared pastry ring.
    Let cool for a few minutes.
    Peel peaches and dice, ½ inch-1 cm thick (see Notes).
    Sprinkle the diced peaches over the jelly and freeze.
    Crunchy base
    Melt white chocolate and crumble corn flakes with your hands.
    Combine both in a mixing bowl until you get a homogeneus mixture.
    Spread between two baking sheets and flatten with a rolling pin.
    Refrigerate to set, then cut a 6.5 inches-16 cm. square and freeze.
    Vanilla soaking syrup
    In a small saucepan, mix water sugar and seeds from vanilla pod.
    Bring to a boil and let infuse for 30 minutes.
    Add vanilla extract and dark rhum.
    Pour the mixture into a jar and refrigerate.
    To assemble
    Pour half the bavarian cream into the mould and let set for a few minutes in the freezer.
    Insert the frozen gelly (brunoise downward) and press a little.
    Cover with bavarian cream, add cruchy base, then soaked biscuit.
    Press lightly then freeze.
    To serve
    Remove the cake from the mould and invert on a serving plate.
    Spray the cake and refrigerate for 8/12 hours.
    To serve at 40F - 4°C.


Sponge: with this recipe, you can get 2 round bases 7 inches-18 cm diameter or 2 square bases 6.5 inches-16 cm.
Bavarian cream: 2 small glasses leftovers.
Peaches jelly: according to me the jelly is too thick. You can reduce the quantity.



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