Berry BOOM shortcakes

Ingredients

Spinach Sponge Biscuit

80 grams (2.8 ounces) spinach
65 grams (2.3 ounces) vegetable oil
50 grams (1.8 ounces) egg
75 grams (2.6 ounces) sugar
12 grams (0.4 ounces) lime juice
1 pc lime zest
100 grams (3.5 ounces) flour
5 grams (0.2 ounces) baking powder
1 gram (0.04 ounces) vanilla

Strawberry Confit

200 grams (7.1 ounces) strawberry puree
40 grams (1.4 ounces) sugar
5 grams (0.2 ounces) cornstarch
5 grams (0.2 ounces) gelatin
30 grams (1 ounce) water for the gelatin

Raspberry Marmalade

150 grams (5.3 ounces) raspberry puree
100 milliliters (3.4 fluid ounces) whipping cream
5 grams (0.2 ounces) gelatin
30 grams (1 ounce) water for the gelatin
30 grams (1 ounce) sugar

Basil Mousse

75 grams (2.6 ounces) whipping cream
10 grams (0.4 ounces) basil
25 grams (0.9 ounces) sugar
25 grams (0.9 ounces) egg yolk
5 grams (0.2 ounces) gelatin
200 grams (7.1 ounces) whipping cream
30 grams (1 ounce) water for the gelatin

Equipment

Blender
Essential for blending the spinach, vegetable oil, lime zest, and juice into a smooth mixture. Make sure it's powerful enough to handle tough greens.
Mixer
You'll need a mixer to whip the egg and sugar into a dense mass. A hand mixer or stand mixer will work great for this purpose.
Frame mold (16*16 cm / 6.30*6.30 inch)
This specific size will create the perfect layers for your pastry. Ensure it’s well-lined or greased to avoid sticking.
Oven
Preheat to 329-338°F (165-170°C) for baking the spinach sponge biscuit to perfection.
Whisk
Useful for mixing and incorporating air into your whipped cream for the mousse and marmalade layers.
Sharp Knife
For cutting the final chilled pastry into neat portions. Sharpness is key to clean, precise cuts.

Instructions

Step 1

Preheat your oven to 165-170°C (329-338°F). This recipe is for a 16x16cm (6.3x6.3 inch) frame mold. It's important to preheat the oven so that the cake bakes evenly.

Step 2

Place the spinach, vegetable oil, lime zest, and lime juice in a blender. Blend until smooth. Make sure the mixture is fully smooth to avoid any chunks in your sponge.

Step 3

In a separate bowl, whip the egg and sugar together until it forms a dense, airy mass. Use a whisk or an electric mixer to achieve a fluffy texture.

Step 4

Combine the flour, salt, and baking powder in another bowl and stir to mix evenly.

Step 5

Gradually add the liquid spinach mixture to the whipped egg and sugar while continuing to whip. After that, fold in the dry ingredients with a spatula, moving from the bottom up, to keep the batter airy.

Step 6

Spread the mixture evenly into the frame mold. Bake for about 20 minutes, then allow the sponge to cool. Use a toothpick to check if the sponge is baked through; it should come out clean.

Step 7

For the strawberry confit, soak the gelatin with cold water in a 1:6 ratio. Heat the strawberry puree with sugar and cornstarch, stirring constantly until the sugar dissolves and the mixture comes to a boil.

Step 8

Remove from heat and mix in the soaked gelatin until fully dissolved. Spread the confit over the cooled sponge biscuit. Ensure the confit is evenly spread to get an even layer.

Step 9

For the raspberry marmalade, bring the raspberry puree and sugar to a boil then remove from heat and cool to 80°C (176°F).

Step 10

Add the gelatin and stir vigorously until smooth. Lightly whip the cream until it is half-whipped (the whisk’s pattern should disappear). Combine the whipped cream and raspberry mixture, and pour over the hardened strawberry confit layer.

Step 11

For the basil mousse, bring the 75g of cream and basil leaves to a boil, then remove from heat and allow it to infuse for 10 minutes. Remove the basil leaves.

Step 12

Set aside 35g (1.25 oz) of the infused cream. Mix the sugar and egg yolk together in a small bowl, then slowly stir in part of the hot basil-infused cream. Pour this mixture back into the remaining cream and cook until thickened to 82°C (180°F), stirring constantly to prevent curdling.

Step 13

Add the pre-soaked gelatin and combine well. Cool the mixture to 35°C (95°F). Fold in the half-whipped cream. Pour the mousse over the raspberry marmalade layer and freeze.

Step 14

Before serving, remove the frame mold from the freezer and let it sit in the refrigerator for about 30 minutes. Cut into desired portions with a sharp knife. Rinse the knife under hot water and dry it between cuts for cleaner edges.

Servings

Ready to add some flair to your serving style? Picture this: a vibrant green spinach sponge topped with ruby-red strawberry confit, velvety raspberry marmalade, and a luscious basil mousse. Serve your pastry slices on elegant white dishes to highlight the brilliant colors. For an added touch of elegance, consider garnishing the slices with fresh basil leaves, a sprinkle of lime zest, or even a few whole berries on top. If you're hosting a gathering, offer a drizzle of raspberry sauce or a dollop of whipped cream on the side, making each serving a true spectacle of flavor and design. Want to transform this dessert into a more casual delight? Simply serve it chilled with a refreshing glass of iced tea or lemonade. The contrast between the cool pastry and the tangy beverage will leave everyone craving for more.

Variations

For those following a gluten-free diet, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent to achieve the desired texture. Vegans can adapt this recipe by replacing gelatin with agar-agar or pectin, and eggs with a suitable egg replacer or a flaxseed mixture. Use coconut cream instead of whipping cream for a dairy-free alternative that adds a delightful hint of coconut to the flavor profile. These variations ensure that everyone, regardless of dietary restrictions, can enjoy this delectable pastry.

Faq

Why does my sponge cake sometimes come out dense?
Ensure you're correctly whipping the egg and sugar into a dense mass. It helps incorporate air into the batter, making your sponge cake light and fluffy.
Can I use frozen berries instead of fresh ones?
Yes, you can. Just make sure to thaw and drain them well to avoid extra moisture affecting the consistency of the confit and marmalade.
How can I ensure my gelatin sets properly in the confit and marmalade?
Make sure to soak the gelatin in cold water for the recommended time to activate it fully. Also, let the mixture cool slightly before adding the gelatin.
What is the best way to fold ingredients into a whipped egg mass?
Use a spatula and gently fold from the bottom up to avoid deflating the mixture. This method maintains the airiness of the whipped eggs.
How can I prevent my mousse from curdling when heating the cream and yolk mixture?
Heat the mixture slowly and stir constantly. Keep a close eye on the temperature to ensure it doesn't exceed 180°F (82°C).
How should I store the leftover pastry?
Store the leftover pastry in an airtight container in the fridge. It will stay fresh for up to 3 days. For longer storage, freeze the pastry, then thaw it in the fridge before serving.