French cake with orange and sage

French cake with orange and sage

Ingredients:
Pistachio Sponge Cake

Egg of chicken — 4 pieces
Flour (pistachio) — 150 g
Wheat Flour — 100 g
Olive oil — 100 ml
Sugar — 100 g
Baking Powder — 12 g

Sage Mousse

Milk — 200 ml
Sage (twig) — 1
Sugar — 130 g
mascarpone — 250 g
Cream (33%) — 250 ml
Gelatin — 15 g
Juice (spinach) — 1 tbsp. l.

Orange mousse

Orange (without peel, pierced with mashed potatoes and ground through a sieve) — 250 g
Gelatin — 15 g
Orange juice — 50 ml
Sugar — 130 g
Mascarpone — 250 g
Cream (33%) — 250 ml

orange jelly

Orange (without peel, pierced with mashed potatoes and ground through a sieve) — 500 g
Sugar — 1 tbsp. l.
Gelatin — 15 g
Water — 50 ml

Apricot jelly

Juice (sweet apricot or syrup) — 500 ml
Gelatin — 15 g

Recipe «French cake with orange and sage»:
1. for biscuit eggs, butter and sugar whip with a mixer, white, the mass should slightly increase. Wheat flour sift with a baking powder. Add the pistachio flour. Add to the egg-and-oil mixture. Knead the dough, not very thick.

2.put the dough on a baking tray, layer about 2-2.5 cm and send it to the oven to bake at 180C for 15-20 minutes. Then take out, cool, cut the diameter of the cutting form biscuit crumble into a crumb. It’s very easy to do even with your hands, because the biscuit is made very gentle and airy.

3.for sage mousse, milk bring to a boil, remove from heat. Sage leaves rumpled and put into milk. Wait for the milk to cool completely, drain. Then the milk is heated again. Dissolve sugar and gelatin in it, add mascarpone, mix. add spinach juice, I added for the color, but it’s not necessary. Cream into a lush mass, put into the milk and cheese mass. Sponge cake in a form, covered with food film, pour sage mousse on top, put it in the refrigerator.

4. for orange jelly, gelatin to dissolve in water, add to oranges. Add brown sugar, stir. Cool to room temperature and pour it on top of the mousse, then put it back in the refrigerator. For orange mousse, gelatin is diluted in orange juice. Cream the beat into a luxurious cream. Add the sugar in the orange puree, gelatin, add the cream cheese and whip. Cream the beat into a luxurious cream. Then gently enter into the mousse.

5. Remove the form from the refrigerator, pour half of the mousse on the orange jelly and put the form in the refrigerator.

6.for apricot jelly, gelatin to dissolve in syrup. Cool to room temperature and pour it on top of the mousse, then put it back in the refrigerator. When the jelly grasps, put the second half of the orange mousse on top. Sprinkle with biscuit crumbs. Remove the cake in the refrigerator for several hours.

then carefully remove the shape and cut the cake.

Bon Appetit!


Hello! I — blogger, love of God and people. Beautiful Pictures — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

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