In this dough, the basis is perfectly grown biscuitsthat you will prepare with six eggs. The cream is only three ingredients, Mascarpone, 36 % cream, and powdered sugar. It will also be needed here apple mousseyou can use homemade mousse from a jar. Alternatively, you can use jam, e.g. apricot, peach, pear or pineapple. Top Maiden blush Sprinkle generously with powdered sugar. The family will definitely eat.
To bake a biscuit, use a 25 x 35 cm sheet.
Sponge cake:
- 6 eggs,
- 200 g cukru,
- 160 g of wheat flour,
- 80 g of potato flour,
- 1 teaspoon of baking powder,
- A bit of salt
- black, sweet tea for soaking the sponge cake,
- 1 teaspoon of lemon juice for soaking the sponge cake.
Filling:
- 300 g cream 36 percent,
- 300 g mascarpone,
- 40 g of powdered sugar.
Fruit layer:
- A jar of apple mousse.
Additionally:
- Powder sugar for sprinkling.
If you don’t apple mousse From a jar, you can make it very quickly yourself. All you have to do is peel the three large apples, cut them into cubes and cut in a pot with lemon juice, a pinch of cinnamon and sugar. Also add a tablespoon of potato starch so that the mousse is slightly denser. Then mix it to a smooth mass and leave to cool.
Separate the protein from the yolks. Beat rigidly with a pinch of salt. Gradually add sugar, mixing all the time until the foam is shiny. Add one egg yolk, mixing at low speed. Sift wheat flour, potato flour and baking powder. Add to the egg mass and gently mix with a spatula.
Pour the dough into a large sheet with a size of approx. 25 x 35 cm lined with baking paper. Bake at 170 ° C for about 30-35 minutes to a dry stick. After cooling, the cross -section of the sponge cake into two equal countertops.
Mix black, sweet tea with lemon juice. Soak the bottom top of the biscuit with a evenly prepared mixture.
Brush the soaked sponge cake sponge with apple mousse.
Beat the chilled cream with powdered sugar rigidly. Add mascarpone and gently connect with a mixer at low speed until a smooth cream is obtained. Put on a layer of mousse and level it. Cover with a second sponge cake. Lightly press and put the dough in the fridge for a minimum of 3 hours, preferably all night.
Before serving, sprinkle the top with powdered sugar through a strainer.
Sources: Terazpoczy.pl
