Blueberry cake with Swiss meringue
201 60 минут 9 порции
This Muscovy cake with a beautiful color I found Larissa trotsuk. However, she had a blueberry-lavender. Well, I have no lavender flowers, what now, to abandon such a great dessert? By the way, it is not difficult to prepare, unlike many mousse cakes. So, I immediately decided to do it as soon as I read the recipe. But still, I gave him the name "Blueberry tiramisu". Understand, once familiar with the recipe.
Ingredients for Blueberry cake with Swiss meringue
- Cream cheese - 500 g
- Puree berry - 300 g
- Cream - 200 ml
- Sugar - 40 g
- Powdered sugar - 45 g
- Gelatin - 10 g
- Water - 50 ml
- Cookies - 250 g
- Coffee natural - 150 ml
- Egg white - 125 g
- Sugar - 250 g
Step by step instruction of cooking Blueberry cake with Swiss meringue
The whole mass to break through the blender (optional, can be wiped through a sieve), cover and let stand for 15 minutes. Enter the gelatin, stir.
Mascarpone, room temperature vzbit with sugar powder.
To enter the blueberry mass and mix well
Whip the chilled cream until soft peaks form and gradually enter into the bulk, stirring until smooth.
The bottom of a split form, cover with cling film and fix it with the Board. Boca pave acetate film.
To lay the Savoiardi biscuits, pre-dipping them in coffee.
Spread half of the blueberry mousse (exit, by the way, about 1.5 liters!).
Repeat the layer of biscuits and spread the remaining mousse.
To clean the freezer no less than 5 hours (I left overnight)
When the cake is cold, prepare the Swiss meringue in a water bath, mixing the proteins and sugar.
Whip the whites to a temperature of 55-60 degrees (to dissolve sugar)
Then the protein mass to remove and then stir to room temperature.
Spread prepared meringue in a pastry bag and decorate according to your taste.
All! Mousse cake is ready!
Gelatin cover with water and leave to swell.
Berries to mix with sugar and put on the stove to heat until the sugar dissolves (do not boil).