Pea and Mint Cake
Baking and Desserts | French cuisine
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
To make it easier to remove the cake from the mold, it's best to warm it slightly in your hands first. For a uniform jelly, it's better to use sheet gelatin rather than powdered — that's how professionals do it. First, soak the sheet of gelatin in cold water for about ten minutes, and once it has softened, squeeze it out well.
Ingredients
- Mint - 1.2 oz
- Green Peas - 3.5 oz
- Butter - 4.2 oz
- Gelatin - 0.4 oz
- Wheat Flour - 4.2 oz
- Ground Almonds - 3 spoons
- Bacon - 0.7 oz
- Apple - 1 piece
- Carrot - ½ pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Sugar - a pinch
Step by Step guide
Step 1
Bring half a liter of water to a boil, remove from heat and add a bunch of mint — about 30 grams. Let it steep for twenty minutes.
Step 2
Bring more water to a boil and add the green peas. It's best to use a lot of water, about a liter, so that it remains boiling, which will help preserve the color. Cook the peas until tender, about three minutes after boiling, and then immediately transfer them to ice water.
Step 3
Blend the butter with the flour, a pinch of salt, and ground almonds. Knead all these ingredients into a firm dough. Fold in the diced bacon.
Step 4
On a floured sheet of parchment paper, roll out the dough to a thickness of 1 cm. Cut out 4 discs with a diameter of about 10 cm and place them in a preheated oven at 356°F for fifteen minutes.
Step 5
Remove the mint from the water, strain the broth through a sieve, and add salt to taste. Incorporate the gelatin that has been soaked in cold water (it should sit in cold water for about ten minutes, after which it should be squeezed out and added to the mint infusion).
Step 6
Place the peas in a blender, add a handful of chopped mint leaves, a pinch of salt, some ground pepper, and a little melted butter (about 10 grams). Blend everything into a thick, coarse purée — avoid blending too long to prevent overheating and losing the color.
Step 7
Dice half a carrot into 2–3 mm cubes, add them to boiling water along with a handful of green peas, and cook for a couple of minutes until slightly tender. The French would also peel the skins off each pea, but that's optional.
Step 8
Remove the browned dough and allow it to cool. Handle this dough very carefully, as it is incredibly soft and fragile. Take each round, insert a ring of slightly smaller diameter to trim off the uneven edges. Top with a tablespoon of pea puree and gently smooth it out. Add a few diced carrots and green peas on top. Fill the mold to the brim with mint gelatin water—do this carefully to avoid cloudiness. Place the cakes in the refrigerator for twenty to thirty minutes.
Step 9
Peel the apple, slice it into small pieces, and sauté in butter with a pinch of sugar, salt, and pepper — this sautéed apple will be a garnish for the cake.
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