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Composition

Sacher biscuit
Light raspberries cream

n.15 approx. single-serving portions

Sacher biscuit
200 g.- egg yolks
225 g.- granulated sugar
375 g.- butter
150 g.- flour
35 g.- ground almond
100 g.- cocoa powder
20 g.- baking powder
300 g.- egg white
25 g.- granulated sugar

Method
Whisk the egg yolks with the sugar, add the butter, half whisked egg white and sugar, the flour,the ground almond, the baking powder and the cocoa powder and mix and pour the mixture. Then add the remaining egg white . Fill the previously three-quarter buttered and floured cake tin and cook at 185° with the valve closed for 45 minutes approx.
Light raspberries cream
1000 g.- Raspberries purée
200 g.- italian meringhe
20 g.- gelatine leaves
600 g.- semi-whipped cream

Method
Dissolve in the microwave half rasperries purée with the fish glue, add the remaining purée, meringhe and the semi-whipped cream.