Suddenly Broken Veins

almonds, raspberries, mascarpone mousse with pieces of pistachio




Largely inspired by the recipe of Eryn whose blog is a treat, this cake is done in 3 steps yesterday. It consists of almond biscuit, a biscuit and light raspberry mousse marscarpone with pieces of pistachio. Decorated with almonds and raspberries, it a dozen gourmet delight.
Ingredients for a circle of 21 cm in diameter, almond biscuit
:
50 g whole almonds 3 eggs

80 g ground almonds 80
gr sugar 1 teaspoon yeast 1
Pinch of salt 1 teaspoon
flavor almonds (optional) Prepare the base

almond shutout whisk the egg yolks and sugar, add the almond powder, the cornstarch, baking powder , and aroma. Beat the egg whites with a pinch of salt and gradually stir into the mixture. Coarsely chop the almonds and add. Bake in a cake pan of 23 cm greased and floured for 15 minutes in an oven preheated to 180 degrees. Cool cake qq minutes before removing from pan.
Biscuit Raspberry : 2 eggs

200 g fresh or frozen raspberries
50 g sugar 20 g flour

During baking the almond base, prepare the biscuit dough raspberries. Mix the raspberries, add eggs, sugar and flour. Turn based
almonds on a baking sheet lined with parchment paper, and circles in a ring with variable diameter so that it adapts fully biscuit. Add preparedness raspberries on cookie almonds and cook for 25 minutes to 160 °.(*) Meanwhile, prepare mascarpone mousse .
mascarpone mousse :

3 eggs 250 g mascarpone
70 g sugar 3 sheets gelatin

1 tablespoon icing sugar few pistachios crushed coarsely

Decoration:

almonds Raspberry

Soften the 3 sheets of gelatin in a little cold water. Blanch whisk the egg yolks and sugar, add the mascarpone and whisk to obtain a homogeneous cream.
Heat 3 tablespoons of water in a saucepan, add the gelatin and allow to melt until a syrupy liquid. Add the mascarpone cream and mix well. Beat the egg whites with the icing sugar and stir into cream mascarpone . Add the pieces of pistachio. Cool
two layers of biscuit (*) in the circle, add the mascarpone mousse and smooth the surface.
Refrigerate overnight.
To unmold, pass a knife around the cake and carefully remove the circle. Garnish with some toasted almonds and a few raspberries.