With bird cherry flour, the biscuit turns out to be very tasty. Try to make souffle cake based on this biscuit, which turns out to be very juicy and tender. In addition to the biscuit, the cake consists of lemon-yogurt mousse, blueberry mousse and raspberry jelly.
Pick your recipe
You will need
- For bird cherry biscuit:
- - 80 g of sugar;
- - 60 g of bird cherry flour;
- - 6 eggs;
- - 1 teaspoon of baking powder.
- For lemon yogurt mousse:
- - 250 g of Greek yogurt;
- - 200 g of cream of 35% fat content;
- - 80 g of sugar;
- - 4 yolks;
- - 4 g of gelatin;
- - zest with 1 lemon.
- For blueberry mousse:
- - 500 g of mascarpone;
- - 300 g of frozen blueberries;
- - 150 ml cream of 35% fat content;
- - 4 g of gelatin;
- - 3 tbsp. tablespoons of powdered sugar.
- For raspberry jelly:
- - 300 g of frozen raspberries;
- - 100 ml of water;
- - 2 tbsp. tablespoons of sugar;
- - 3 g of gelatin.
Instruction manual
1
Make a biscuit: beat the whites and a half sugar to a strong peak, whisk the yolks with the remaining sugar until lush. Mix flour with baking powder, add bird cherry flour. Add flour to the yolks, mix thoroughly, then add the proteins, mix. Pour the dough onto a baking sheet pre-coated with baking paper. Bake at 180 degrees for approximately 10-12 minutes. Cool the biscuit, cut out the circles of the desired size from it.
2
Make lemon-yogurt mousse: grind the zest with one lemon along with sugar. Soak the gelatin in cold water. Whip cream and refrigerate. Beat the yolks in a water bath with lemon sugar to make a lush mass. Add squeezed gelatin, remove from heat. Add yogurt and whipped cream.
3
Now prepare the blueberry mousse: beat the mascarpone with powdered sugar. Whip the cream until a strong peak. Pour gelatin with cold water. Defrost blueberries, with a blender, grind to a puree state, put on fire, heat. Add squeezed gelatin, strain the blueberry puree through a fine sieve, mix with mascarpone. Add whipped cream.
4
Collect the cake: put a sponge cake on the bottom of the form, fill it with blueberry mousse, put a second sponge cake, fill it with lemon-yogurt mousse. Put the cake in the refrigerator for 2 hours.
5
Make raspberry jelly: pour gelatin with cold water, thaw raspberries, mash it, add sugar and water, heat over a fire, add squeezed gelatin. Strain the raspberry puree, cool it.
6
Cover the cherry souffle cake with raspberry jelly, put it back in the refrigerator for 2 hours.