Mary Miso - Recipes for every day - Cookbooks
Cake base:
25 lotus biscuits
50g butter
Sour cream mousse:
80g sugar
90g lemon juice
Zest of ½ lemon
4 sheets of gelatine, soaked in cold water
200g sour cream
200ml whipped cream
8 figs
Line a baking tin (20cm diameter) with baking paper.
Cake base:
Put biscuits into a freezer bag and smash to crumbs with a pan. Melt butter and mix with crumbs. Spread crumbs with a spoon in the baking tin (including sides). Put in the fridge for 10 minutes.
Sour cream mousse:
Boil up sugar, lemon juice and zest. Add drained gelatine and mix. Add sour cream and mix again. Fold in the whipped cream. Spread mousse evenly on the crumbs. Leave in the fridge for at least 2 hours.
Cut figs in 8 pieces and spread on the cake.
