With bird cherry flour, the biscuit turns out to be very tasty. Try to make a soufflé cake on the basis of this biscuit, which turns out to be very juicy and tender. In addition to the biscuit, the cake consists of lemon yoghurt mousse, blueberry mousse and raspberry jelly.
It is necessary
- For bird cherry biscuit:
- - 80 g of sugar;
- - 60 g of bird cherry flour;
- - 6 eggs;
- - 1 teaspoon baking powder.
- For the lemon yoghurt mousse:
- - 250 g of Greek yogurt;
- - 200 g cream 35% fat;
- - 80 g of sugar;
- - 4 yolks;
- - 4 g of gelatin;
- - zest from 1 lemon.
- For blueberry mousse:
- - 500 g mascarpone;
- - 300 g frozen blueberries;
- - 150 ml cream 35% fat;
- - 4 g of gelatin;
- - 3 tbsp. tablespoons of powdered sugar.
- For raspberry jelly:
- - 300 g frozen raspberries;
- - 100 ml of water;
- - 2 tbsp. tablespoons of sugar;
- - 3 g of gelatin.
Instructions
Step 1
Make a biscuit: beat the whites with half the sugar until strong peaks, beat the yolks with the rest of the sugar until a fluffy mass is formed. Mix flour with baking powder, add bird cherry flour. Add flour to the yolks, mix thoroughly, then add the whites, mix. Pour the dough onto a baking sheet lined with baking paper. Bake at 180 degrees for about 10-12 minutes. Cool the sponge cake, cut out circles of the desired size.
Step 2
Make a lemon yogurt mousse: Grind the zest from one lemon along with the sugar. Soak gelatin in cold water. Whisk in the cream and refrigerate. Beat the yolks in a water bath with lemon sugar to make a fluffy mass. Add squeezed gelatin, remove from heat. Add yogurt and whipped cream.
Step 3
Now let's prepare the blueberry mousse: whisk the mascarpone with the icing sugar. Whisk in the cream until a strong rush. Fill the gelatin with cold water. Defrost blueberries, use a blender to mash until puree, put on fire, heat. Add squeezed gelatin, strain blueberry puree through a fine sieve, mix with mascarpone. Add whipped cream.
Step 4
Assemble the cake: put a biscuit on the bottom of the mold, cover with blueberry mousse, add a second sponge cake, cover with lemon yogurt mousse. Refrigerate the cake for 2 hours.
Step 5
Prepare raspberry jelly: pour gelatin with cold water, defrost raspberries, make mashed potatoes from them, add water with sugar, heat over a fire, add squeezed gelatin. Strain the raspberry puree and refrigerate.
Step 6
Cover the bird cherry soufflé cake with raspberry jelly, put it back in the refrigerator for 2 hours.
