Sabayon - egg cream with the addition of wine. In this case, Sabayon is prepared with Muscat white wine, which harmoniously combines with almond biscuit and grapes. It is better to take the wine is not dry, but some of the nutmegs.
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You will need
- For almond biscuit:
- - 125 g flour;
- - 5 eggs, 150 g of sugar;
- - 4 tablespoons of white wine;
- - 125 g of peeled ground almonds;
- - zest of 1 lemon, 1 teaspoon of lemon juice.
- For cream:
- - 20 g of gelatin;
- - 175 g of sugar;
- - 250 ml of white wine;
- - 2 slices of lemon;
- - 400 g of cream (33%);
- - 4 eggs, 4 yolks;
- - 1 clove, 1 cinnamon stick;
- - 1 pack of vanilla sugar;
- - a pinch of salt.
- To decorate:
- - 500 g of grapes;
- - 0.5 lemons.
- To fill:
- - 250 ml of wine
- - 8 g of gelatin;
- - 2 tablespoons of sugar.
Instruction manual
1
Make an almond biscuit. Separate the whites from the yolks. Beat slightly the yolks with warm wine, 100 g sugar and lemon zest. Beat the whites with lemon juice and remaining sugar in a strong foam. Mix the protein mixture, sifted flour and almonds with yolk cream.
2
Put the dough into a split mold with a diameter of 26 cm, greased, and bake for 25-30 minutes in a preheated oven at 180 ° C. Chilled biscuit cut in half lengthwise.
3
Make Sabayon cream. Soak the gelatin and heat it to completely dissolve. Heat the wine, slices of lemon and spices and let the mixture brew for 10 minutes.
4
Mix eggs, 150 g sugar, vanilla and salt, whisk lightly. Pour hot wine and put in a water bath, stirring constantly, boil until the cream thickens. Add well-wrung gelatin, mix. Put the cream in the refrigerator.
5
Whip the chilled cream into a strong foam with the remaining sugar. Mix with a beginner to set the cream.
Place the bottom cake in a split mold. Pour cream, leaving a little cream for the upper cake. Cover with a second crust, thinly grease with the remaining cream.
6
Prepare the fill. Wash the grapes by cutting the grapes in half, remove the seeds. Put grapes and very thin mugs of lemon on the cake. Combine wine, sugar, pre-soaked gelatin. Pour the berries.
7
Remove the sides from the detachable form when the jelly hardens. Garnish the finished cake with whipped cream, mint and sprinkle with grated lemon peel.