Sabayon - egg cream with added wine. In this case, Sabayon is prepared with Muscat white wine, which is harmoniously combined with almond biscuits and grapes. It is better to take wine not dry, but something from muscats.
It is necessary
- For almond biscuit:
- - 125 g flour;
- - 5 eggs, 150 g sugar;
- - 4 tablespoons of white wine;
- - 125 g of peeled ground almonds;
- - zest of 1 lemon, 1 teaspoon of lemon juice.
- For the cream:
- - 20 g of gelatin;
- - 175 g of sugar;
- - 250 ml of white wine;
- - 2 slices of lemon;
- - 400 g cream (33%);
- - 4 eggs, 4 yolks;
- - 1 clove, 1 cinnamon stick;
- - 1 pack of vanilla sugar;
- - a pinch of salt.
- For decoration:
- - 500 g of grapes;
- - 0.5 lemons.
- To fill:
- - 250 ml of wine
- - 8 g of gelatin;
- - 2 tablespoons of sugar.
Instructions
Step 1
Make an almond biscuit. Separate the whites from the yolks. Whisk the yolks lightly with warm wine, 100 g sugar and lemon zest. Whisk the egg whites, lemon juice and remaining sugar until firm. Combine the protein mixture, sifted flour, and almonds with the yolk cream.
Step 2
Put the dough in a 26 cm detachable dish, greased with butter and bake for 25-30 minutes in a preheated oven at 180 ° C. Cut the chilled biscuit in half lengthwise.
Step 3
Prepare Sabayon Cream. Soak gelatin and heat to dissolve completely. Heat the wine, lemon pieces and spices and let the mixture sit for 10 minutes.
Step 4
Mix eggs, 150 g sugar, vanilla and salt, whisk lightly. Pour in hot wine and place in a water bath, stirring constantly, boil until the cream thickens. Add well-squeezed gelatin, stir. Place the cream in the refrigerator.
Step 5
Whisk the chilled cream into a stiff froth with the remaining sugar. Mix with a cream that is starting to set.
Place the bottom cake into a split pan. Top with cream, leaving some cream for the top crust. Cover with a second cake layer, thinly brush with the remaining cream.
Step 6
Prepare the fill. Wash the grapes by cutting the grapes in half and remove the seeds. Place the grapes and very thin lemon mugs on top of the cake. Mix wine, sugar, pre-soaked gelatin. Pour over the berries.
Step 7
Remove the collars from the split mold when the jelly hardens. Decorate the finished cake with whipped cream, mint and sprinkle with grated lemon zest.
