For raspberry mousse:
300 gr. — frozen raspberry
100 gr. — granulated sugar


Juice of 1 medium lemon (2 tablespoons for mousse + 1 tablespoon for simple syrup below)
1 tablespoon gelatin
360 ml. — cream 33%
6 tablespoons-powdered sugar

For biscuit:
4 PCs. — large eggs, room temperature
150 gr. — granulated sugar
80 gr. — flour (minus 2 tablespoons flour + 2 tablespoons corn starch)
¼ Tsp., — baking powder
200 gr. — biscuits Savoiardi
3-4 tablespoons-raspberry jam or jam

Simple syrup:
1 Cup-warm water
1 tablespoon-fresh lemon juice
1 tbsp. l-sugar

1 Cup — fresh raspberry and mint leaves for decoration

For the raspberry syrup:
In a medium saucepan, combine: frozen raspberries and 100 gr. the sahara. Cook stirring until the jam consistency.
Remove from heat and strain through a sieve to extract as much raspberry juice as possible (you should get 2/3 Cup syrup).
Remove from heat and stir with 2 tablespoons of lemon juice, then add 1 tablespoon of gelatin.
Pour the syrup back into the pan and heat over medium heat, whipping until the gelatin dissolves. Remove from heat and cool to room temperature.

For the biscuit:
Prepare a 23 cm demountable form lay a parchment paper. Preheat the oven to 180 degrees.
In the bowl of a mixer on high speed, beat 4 eggs for 1 minute. Gradually add 150 gr. sugar and continue to beat on high 7 minutes until a thick mass increased in volume, 3 to 4 times.
Mix flour and baking powder then sift flour into beaten eggs in 2 additions, gently stirring with a spatula.
Bake at 180 degrees for 23-25 minutes or until Golden top, which bounces back when gently pressed.
Ready biscuit cool in the form, then get out of the mold, remove the parchment and cool on the grill to room temperature. Then cut the cake in half.

To assemble the cake:
Cover the sides of the mold with plastic wrap. Trim 1cm along the edge of the cake layers and place the first layer at the bottom of the mold.
Trim about 1 cm from one end of all Savoyardi cookies. Place a cookie tight ring, cut side down, around the cake.
Then using a brush to lubricate the bottom layer of cake 1/3 of a simple syrup. Also brush the cookies inside the 1/3 part of the syrup.
Apply 1.5 tablespoons of raspberry jam on top of the cake. Defer.

Beat the chilled cream with powdered sugar at high speed until thick cream.
Put 1.5 cups of whipped cream in a pastry bag provided with a star tip and store in the refrigerator to use as decoration later.
Once the raspberry syrup has reached room temperature (do not wait too long, so it will start to harden and will be difficult to mix), add it to the remaining whipped cream, adding ¼ syrup, stirring between each addition. This is your mousse.
Apply 1/2 part to the bottom layer of the cake. On top put the second cake layer, brush with remaining simple syrup and spread 1.5 tbsp of raspberry jam.
Add remaining mousse. Garnish with whipped cream on top, fresh raspberries and mint leaves.
Cover with plastic wrap and refrigerate until firm (3 hours or overnight).
Before serving, remove from the mold and remove the film.

Bon appetit!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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