Green Pea and Mint Cake
4 servings
50 minutes
To make it easier to take the cake out of the mold, warm it up a little in your hands first. And to make the jelly smooth, it's better to use sheet gelatin rather than powdered gelatin - that's the only way professionals do it. First, soak the sheet of gelatin in cold water for about ten minutes, and when it swells, squeeze it out well.
1
Boil half a liter of water, remove from heat, add a bunch of mint — about 30 grams. Let it steep for twenty minutes.
- Mint: 35 g
2
Boil more water and add green peas to it. It's better to pour a lot of water, about a liter, so it doesn't stop boiling, preserving the color. Cook the peas until done, about three minutes after boiling, and then immediately transfer to ice water.
- Green peas: 100 g
3
Mix butter with flour, a pinch of salt, and ground almonds. Knead a firm dough from all of this. Also, incorporate diced bacon.
- Butter: 120 g
- Wheat flour: 120 g
- Ground almonds: 3 teaspoons
- Bacon: 20 g
4
On a floured baking paper, roll out the dough to a thickness of 1 cm, cut out 4 discs about 10 cm in diameter, and place them in a preheated oven at 180 degrees for fifteen minutes.
5
Remove mint from the water, strain the broth through a sieve, and add salt. Add the gelatin soaked in cold water (it should sit in cold water for ten minutes, then squeeze it out and transfer it to the mint infusion).
- Mint: 35 g
- Gelatin in plates: 12 g
- Gelatin in plates: 12 g
6
Put the peas in a blender, add a handful of chopped mint leaves, a pinch of salt and ground pepper, and a bit of melted butter (about 10 grams). Blend everything into a thick, coarse puree — don't blend too long to avoid heating and losing color.
- Green peas: 100 g
- Mint: 35 g
- Salt: to taste
- Ground black pepper: to taste
- Butter: 120 g
7
Cut half a carrot into 2-3 mm cubes, throw them into boiling water with a handful of green peas, and cook for a couple of minutes until slightly soft. The French would peel each pea, but that's not necessary.
- Carrot: 0.5 piece
- Green peas: 100 g
8
Take out the browned dough and let it cool. Handle this dough very carefully, as it is incredibly soft and fragile. Take each flatbread, insert a ring of slightly smaller diameter to trim the uneven edges. Top with a tablespoon of pea puree, smoothing it out carefully. Place a few carrot cubes and green peas on top. Pour mint-gelatin water to the edges of the mold — carefully, so it doesn't become cloudy. Place the cakes in the refrigerator for twenty to thirty minutes.
- Green peas: 100 g
- Carrot: 0.5 piece
9
Peel the apple, cut it into small slices, and fry it in butter with a pinch of sugar, salt, and pepper - this fried apple will be a garnish for the cake.
- Apple: 1 piece
- Butter: 120 g
- Sugar: pinch
- Salt: to taste
- Ground black pepper: to taste