Strawberry and basil cake

For about 5 portions

For the joconde biscuit (the day before)
65g almond powder
65g icing sugar
2 eggs
20g flour
2 egg whites
15g caster sugar

– Pour the almond powder, icing sugar and flour into the mixer bowl. Add the 2 eggs. Mix together.
-In another bowl, mix the egg whites with an electric mixer. Squeeze them with the powdered sugar.
– Gently add this mixture of egg whites to the previous mixture.
– Pour into your baking tray lined with baking paper, smooth and bake at 180°C for about 10/12 minutes.
– Leave to cool, then cut the biscuit into a 20X10cm rectangle using your rectangular pastry frame.
– Place the 20x10cm pastry frame on your dish and place the cut-out joconde biscuit on the bottom.

Strawberry compote (the day before)
185g mixed strawberries
40g caster sugar
100g strawberries cut into pieces
4g gelatine

– Place the gelatine sheets in a bowl of cold water.
– In a saucepan, heat the mixed strawberries with the caster sugar over low/medium heat. Remove from the heat and add the gelatine. – Add the strawberries cut into pieces and pour over the Joconde biscuit.
– Place in the freezer for at least 15 minutes.

Basil mousse (the day before)
80 g full cream
15g basil leaves
80 g white chocolate
5 g gelatine
160 g whipping cream
20g icing sugar

– Place the gelatine leaves in a bowl of cold water.
– In a saucepan, heat the 80 g of liquid cream with the basil leaves. Turn off the heat, cover the pan and leave to infuse for about 15 minutes.
– Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the basil leaves).
– Pour over the melted white chocolate, mix and set aside.
– Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous warm mixture and stir gently.
– Pour the mousse over the strawberry compote and place in the freezer overnight.

Strawberry jelly
120g mixed strawberries
20g sugar
10g water
3g gelatine

– Soften the gelatine leaves in a bowl of cold water. – In a saucepan, pour the water, the strawberry puree, mixed and filtered to remove the seeds, and the sugar and heat without boiling.
– Remove from the heat and add the gelatine. Leave to cool and pour over the frozen cake.
– Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined.
– Cut out individual slices, decorate with a strawberry and a basil leaf and leave to defrost in the fridge until ready to eat.