I had never made this cake, we all found it very light, fresh and nice to eat after meals. I found this recipe on a magazine that found a piece of cash at Intermarché. Ingredients for four people. For the biscuit ...

Mascarpone and Amaretto Biscuit

I have never made this cake, we have We all found very light, fresh and nice to eat after meals. I found this recipe on a magazine that found a piece of cash at Intermarché.
Ingredients for four people. For the Savoy biscuit: four eggs, 15 g butter, 100 g caster sugar, 100 g flour. For the mousse: four eggs, 200 g mascarpone, 30 cl very cold whole cream, 100 g caster sugar, two gelatin leaves, a vanilla pod, two tablespoons of amaretto. for finishing: bitter cocoa powder. Start by preparing the Savoy biscuit: preheat the oven to 210 °, separate the egg whites from the yolks. Whisk the yolks with an electric whisk with 80 g of sugar. Beat the whites until stiff, adding 20 g of sugar as soon as it begins to foam. Stir in the sifted flour and the egg whites into the egg yolks. Butter the inside walls of a rectangular baking frame and place on a baking sheet lined with baking paper. Pour the cookie dough evenly on the surface. Bake in the oven for seven to eight minutes, then unmold the biscuit. Turn gently on a serving platter and let cool.


Preparation of mascarpone mousse: put the gelatin sheets to soften in cold water, split the vanilla pod in half , scrape the seeds with a knife and reserved. Separate the egg whites from the yolks. Whisk the yolks with an electric whisk with 80 g sugar, then stir in the mascarpone, vanilla and amaretto. Heat 5 cl of cream. Dilute it out of the fire, the gelatin wrung out. Pour into the mascarpone mixture and stir. Add the rest of the very cold cream in whipped cream and add it to the previous mixture. Add the egg whites to the snow, adding 20 g of sugar as soon as it begins to foam. Add them to the preparation. Replace the pastry frame around the cookie and wrap the edges of baking paper or rodhoid if you have. Pour in the foam and even out the surface. Refrigerate for at least three hours. Sprinkle the bitter cocoa cake with a fine strainer, unmold and cut in a small part. Served with caramel or coffee custard.

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