FRIJE

Instructions

• 1.   This cake consists of three layers: the sponge cake, the mousse, and the coulis. It is preferable to use a removable cake ring or mold.
• 2.   Sponge Cake:
• 3.   Note: Cake should be made 6 hours before serving.
• 4.   Preheat oven to 180°C (350°F) (thermostat 6).
• 5.   Separate the egg whites from the yolks.
• 6.   Mix the yolks with the sugar, whisk the mixture until it becomes pale, then heat the mixture in a double boiler for 5 minutes.
• 7.   Add the sifted flour and baking powder, then add the melted butter to the mixture.
• 8.   Beat the egg whites.
• 9.   Gently fold the egg whites into the mixture.
• 10.   Bake in the oven for 20 minutes.
• 11.   Mousse:
• 12.   Wash and blend the prepared fruits (remove pits).
• 13.   Add 120g of sugar to the fruits.
• 14.   >For the gelatin: soak the gelatin sheets in cold water.
• 15.   Take 1/3 of the sugar and fruit mixture and heat it to incorporate the gelatin.
• 16.   Once the gelatin is fully dissolved, mix it with the rest of the mixture.
• 17.   >For the agar agar:
• 18.   Heat the entire mixture and incorporate the agar agar. Wait for the mixture to cool down.
• 19.   Once the thickening agent is incorporated, whip the cream by adding the liquid cream, 50g of sugar, and mascarpone cheese.
• 20.   Gently fold the whipped cream into the fruit mixture.
• 21.   Pour the resulting mousse onto the sponge cake in the cake ring.
• 22.   Place in the refrigerator while preparing the coulis.
• 23.   Coulis:
• 24.   Pass the prepared fruits through a sieve or strainer. Add sugar and heat to incorporate the thickening agent (agar agar or gelatin).
• 25.   Once the thickening agent is incorporated, pour it onto the mousse in the cake ring.
• 26.   Leave in the refrigerator for at least 6 hours.
• 27.   Enjoy your meal!

Nutritional information *