Delicate sweet biscuit, unusual impregnation of white wine and apple juice, a fragrant cream based on orange juice and cream. A great combination for a dessert that will complement blueberries.
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You will need
- For biscuit:
- - 100 g of powdered sugar;
- - 2 eggs;
- - 1 glass of flour;
- - 2 tbsp. spoons of condensed milk;
- - 1 teaspoon of baking powder;
- - a pinch of vanillin.
- For cream:
- - 100 g of mascarpone;
- - 100 g of powdered 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.
Instruction manual
1
First bake a dessert sponge cake. Beat eggs with powdered sugar, add a glass of flour, condensed milk, a pinch of vanilla for flavor and a baking powder. Knead the dough, put it in a mold. Bake a biscuit for about 20 minutes at a temperature of 180 degrees.
2
Now make the cream. To do this, whip the cream with powdered sugar, add orange juice (it is better to take freshly squeezed). Stir in mascarpone cheese.
3
Cut three circles from the finished biscuit into a ring, each soak with a mixture of apple juice and white wine.
4
Now you need to collect the dessert. To do this, first put the soaked biscuit, grease it with cream on top. Lay a second biscuit on top of it and coat it again with cream. Lay out most of the berries that you previously need to thaw. Do not remove the rest of the blueberries from the freezer.
5
Cover the berries with the last biscuit cake, pour the remaining cream on top. Put the dessert in the refrigerator for 1-2 hours.
6
Before serving a dessert with blueberries and orange cream, garnish with frozen berries and fresh mint leaves.