Delicate sweet biscuit, unusual impregnation of white wine and apple juice, aromatic cream based on orange juice and cream. An excellent combination for a dessert, complemented by blueberries.
It is necessary
- For biscuit:
- - 100 g of icing sugar;
- - 2 eggs;
- - 1 glass of flour;
- - 2 tbsp. spoons of condensed milk;
- - 1 tsp baking powder;
- - a pinch of vanillin.
- For the cream:
- - 100 g mascarpone;
- - 100 g of icing sugar;
- - 3 tbsp. tablespoons of orange juice;
- - cream of 35% fat per eye.
- For impregnation:
- - 50 ml of apple juice;
- - 3 tbsp. tablespoons of white wine.
- Additionally:
- 1/2 cup frozen blueberries
Instructions
Step 1
First, bake a sponge cake for dessert. Beat eggs with powdered sugar, add a glass of flour, condensed milk, a pinch of vanillin for flavor, and a baking powder. Knead the dough, put it in the mold. Bake the sponge cake at 180 degrees for about 20 minutes.
Step 2
Now prepare the cream. To do this, whip cream with powdered sugar, add orange juice (it is better to take freshly squeezed one). Stir in mascarpone cheese.
Step 3
Cut three circles out of the finished biscuit with a ring, soak each with a mixture of apple juice and white wine.
Step 4
Now we need to collect the dessert. To do this, first put the soaked sponge cake, grease it with cream on top. Place the second biscuit on top of it and coat with cream again. Lay out most of the berries that you need to defrost beforehand. Do not remove the rest of the blueberries from the freezer yet.
Step 5
Cover the berries with the last sponge cake, top with the remaining cream. Put the dessert in the refrigerator for 1-2 hours.
Step 6
Garnish with frozen berries and fresh mint leaves before serving the finished blueberry and orange cream dessert.
