MINT SPONGE CAKE WITH LIME CREAM
Ingredients for the Sponge Cake
- 250 g of flour
- 240 g of sugar
- 130 ml of water
- 120 ml of extra virgin olive oil
- 85 g of mint syrup
- 3 eggs
- 1 sachet of vanilla
- 1 sachet of yeas
Ingredients for lime cream
- 500 ml of full milk
- 100 g of cane sugar
- 50 g of flour ‘00’
- 3 eggs
- Grated lime peel
A cream sponge cake is one of the best loved desserts by both adults and children. Here we present a tasty variation: sponge cake with mint and lime cream
Thanks to the LIFE blast chiller, the sponge cake and the cream can be preserved for longer while retaining its full taste. Moreover, during the cooling process, immediately following the baking of the dessert, it will not be exposed to temperatures between +65°C and +10° which is normal for food left to cool to room temperature; the perfect temperature range, in fact, for bacteria to proliferate, and for a deterioration in quality to occur.
PREPARATION OF THE SPONGE CAKE
Stir the eggs, together wth sugar, for about 3 minutes until the mixture is of a consistent texture. Add the extra virgin olive oil, water and, little by little, the flour, vanilla and yeast. Continue to stir until all the ingredients have been fully incorporated into the mixture, then add a few drops of mint syrup.
Butter and flour the silicone mold for single portions, and half-fill the molds with the mixture.
If you don’t have the mold you can use small trays or molds for muffins
Place in the oven and cook at 180°C for about 40 minutes
While the sponge cake is cooking pre-cool the LIFE blast chiller to -15°C
When the cooking has finished remove the molds from the oven and, after about 2 minutes, place the sponge cake into the LIFE blast chiller. Start the program BLAST CHILLING>DESSERT>SPONGE CAKE using the temperature probe. As soon as the program has finished the blast chiller will notify with you an beeping sound.
PRERARATION OF CREAM
Blend the brown sugar, flour and lime zest: then add the milk and eggs.
When the ingredients have been perfectly blended into a consistent mixture cook in a bain-marie for 30 minutes on a low flame. Continue to stir to prevent the formation of lumps until the custard is ready.
Pre-cool the LIFE blast chiller to -15°C.
Pour the custard into a low tray and start the program BLAST CHILLING>DESSERT>CREAM
When the program has finished fill the sponge cake with the custard and decorate.