Savoyard’s light and airy biscuit cookies may not be only an ingredient for the popular Tiramisu dessert, but also Awesome decor for other cakes. For example, for this cake with lemon mousse filling framed by savoyardi sticks and garnished with fresh raspberries. Knead the dough for Savoyardi and bake cookie sticks and a round cake base. Separately make lemon mousse. To collect the whole cake, you will need detachable form a couple of centimeters more than the cake. Line up a fence of cookies inside the mold, and in the middle lay on the cake a thick layer of mousse, alternating with raspberries. Wait for the cake freeze in the refrigerator and serve. He will conquer you and your guests its light taste with an interesting delicate appearance. Share with friends: 
Time: 1 hour. 40 min plus solidification time Difficulty: easy Servings: 12 – 16 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
- 0.5 tbsp. premium flour
- 5 tbsp. l corn starch
- 3 eggs at room temperature, separate the proteins from the yolks
- 9 tbsp. l Sahara
- 1/4 tsp tartar
Lemon Mousse
- 0.5 tbsp. freshly squeezed lemon juice
- 1 tbsp. sugar, portioned
- 4 large egg yolks
- 0.5 tbsp. butter, room temperature
- 1 tbsp. l finely grated lemon zest
- 1.5 tbsp. whipping cream
- 2 tbsp. fresh raspberries
Recipes with similar ingredients: premium flour, lemon juice, tartar, eggs, cream, raspberries, starch
Recipe preparation:
- Preheat the oven to 200 ° C and cover 2 parchment baking sheets paper. On one sheet of paper, draw a circle with a diameter of 20 cm., And flip the paper upside down.
- Sift flour and corn starch together. Beat the eggs yolks with 3 tbsp. l sugar until a thick, pale mass is obtained, flowing down tape with raised corollas. Whisk in a separate bowl. tartar egg whites until foamy, then slowly add the remaining 6 tbsp. l sugar and keep whisking until the appearance of medium peaks on the raised corollas.
- Using a whisk, mix the proteins into the yolk mixture, then stir in flour until smooth. Fill with dough pastry bag with a simple tip. Squeeze the dough onto parchment in a spiral to make a circle filled inside. On squeeze 18 to 22 ladies fingers about 7 in length into the second baking sheet see. Bake for about 8 minutes (it takes about 10 to make a round cake minutes) and cool the biscuits on the tray before taking them.
- Lemon Mousse: bring to a boil lemon juice and 0.5 Art. from sugar. In a separate bowl, beat the egg yolks with the remaining 0.5 tbsp. Sahara. Slowly pour lemon syrup into eggs, whisk constantly, and then pour the whole mixture back into the pan. Stir the cream over medium heat until it just begins to boil, about 2 minutes, then remove from the stove and whisk with electric mixer to cool. Add butter and zest and beat until smooth.
- Whip the cream until soft peaks and in two passes, mix them in lemon cream.
- Cake assembly: put the cake on the bottom of an ungreased detachable molds with a diameter of 22 cm. Cut the bottom of the cookie sticks to they could stand vertically along the inner surface of the walls forms, and so that they are the same height as the walls of the form (5 cm.). Place the cookies around the cake. Put the mousse on the cake and distribute it in a layer 2.5 cm thick. Top half raspberries. Spread the remaining mousse on the berries and level him with a pastry spatula. Put the cake in the fridge at least 4 hours.
- Before serving, remove the split ring from the cake and lay it out on a serving dish. Garnish the cake with the remaining raspberries and serve.
