Mint Torte 薄荷蛋糕
Ingredients材料
1.one thin sheet vanilla sponge cake 一片雲尼拉海綿蛋糕
Mousse慕斯
（A）
two tbsps gelatine powder 2湯匙明膠粉
80g water 80克水
（B）
15g Mint leaves 15剋薄荷葉
150g water 150克水
（C）
150g milk 150克牛奶水
60g Sugar 60克糖
（D）
3 Egg yolks 3粒蛋黃
（E）
250g whip tapping crean 250克植物性鮮淇淋
Method 做法
1.Whip (E) until soft peaks form.
2.Mix (A). Cook over double boiler until gelatine dissolves.
3.Cook (B) until it boils. Set aside for 20 minutes .Place in Blender and puree it. Strain.
4.Cook (C) until it is hot. Pour it into (D) and mix until well blended.
5.Add (B) and mix until well combined. Cook until it thickens.
6.Add (A) and mix until well blended.
7.Cool it in an ice water bath until mixture at room temperature or 30°c. Add (E) immediately and mix until well
incorporated .
8.Cut the cake to fit the ring mould. Put the cake at the bottom of the mould and pour the mousse from step (7) over it.Smooth the surface and refrigerate until firm.
9.Unmould the cake and decorate (as shown ).
1.將（E)的鮮淇淋打法至濕性發泡備用。
2.將（A) 放在雙煮盤熱水上煮至溶解。
3. 將（B）煮沸，待冷二十分鐘，然後放入果汁機內打爛，過濾備用。
4.將（C)煮熟，倒入（D）內攪均勻。
5.加入（B)拌勻，續煮至濃稠。
6.加入（A)，攪拌均勻。
7.然後放在冰水上攪拌至室溫或30°c，馬上加入（E)拌勻。
8.蛋糕切成適用於圈模的尺寸，將蛋糕放在圈模內，倒上慕斯，抹平，放入冰櫃冷藏至結冰
9.將蛋糕從模型，放上飾品
