The whirlwind of wonders • Recipe for Lolo and her tambouille (2024)

  • Mascarpone,Happy birthday,,What to do with it?,Recipes by Themes
  • January 4, 2011
  • Par LaurenFERRIE

The whirlwind of wonders • Recipe for Lolo and her tambouille (1)

Whirlpool of wonders, a nice name for a cake don’t you think?

And it lives up to its name!

A base composed of a sponge cake withalmonds, from an insert toraspberriesand a mousse withmascarpone.

A dessert full of finesse and lightness, and yet not complicated to make!

This can be done the day before the next day, without any problem...

The whirlwind of wonders

A very beautiful and delicious cake, to end a meal in style!


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Type of payment: Dessert

Cuisine: Française

Keywords: almonds, ground almonds, bitter almond extract, raspberries, gelatin, cornstarch, mascarpone, icing sugar

Preparation time : 4hourshours

Cooking time : 15minutesminutes

Temps total : 4hourshours 15minutesminutes

Portions : 6 people

Ingredients :

Made in a dessert circle 20 cm in diameter

    The almond base:

    • 3 eggs
    • 80 g powdered almonds
    • 10 g cornstarch
    • 80 g sugar
    • 1 CtoC baking powder
    • 1 CtoC bitter almond flavor
    • 50 g whole unshelled almonds

    Raspberry sweetness:

    • 2 eggs
    • 200 g frozen raspberries
    • 50 g sugar
    • 20 g of flour

    The mascarpone swirl:

    • 2 eggs
    • 250 g mascarpone
    • 50 g sugar
    • 2 Gelatin sheets(4g)
    • 2-3 CaS hot water
    • 1 CaS icing sugar

    Instructions :

    Prepare the almond base:

    • Preheat the oven to 180°C.

    • Very roughly chop 50 g of whole, unpeeled almonds and set aside.

    • Beat the egg yolks with the sugar with an electric mixer until they become white and foamy.

    • In another salad bowl, mix together the almond powder, cornstarch and yeast.

    • Add this mixture to the yolks then add the bitter almond flavor and whisk.

    • Beat the egg whites until very stiff with a pinch of salt.

    • Incorporate them into the dough in two stages: first 1/3, stirring vigorously to soften the dough, then the remaining 2/3 very delicately using a spatula.

    • Then add the roughly chopped almonds and mix gently without insisting.

    • Pour into a buttered and floured 23 cm springform pan and bake for 15 minutes at 180°C.

    • Remove from the oven, turn the cake upside down onto a baking tray covered with baking paper and press it into a buttered and floured circle 20 cm in diameter.

    • Reduce the oven to 160°C.

    Prepare the raspberry sweetness:

    • Defrost the raspberries in the microwave then puree them.

    • Whisk the eggs with the sugar.

    • Add the flour then the raspberry puree.

    • Whisk until a hom*ogeneous mass is obtained.

    • Pour over the almond base and bake for 25 minutes at 160°C.

    • Remove from the oven, slide the ringed cake onto a serving dish without the parchment paper and let cool completely.

    Prepare the mascarpone swirl:

    • Soak the gelatin for 10 minutes in cold water.

    • Separate the whites from the yolks.

    • Beat the yolks with the sugar until they turn white.

    • Add the mascarpone and whisk for a long time, about 4 minutes.

    • Squeeze then dissolve the gelatin in 2 or 3 tbsp of hot water and add it to the cream.

    • Whisk well(the gelatin should not form small pieces, it must be liquid and well incorporated).

    • Beat the egg whites until very stiff with the icing sugar.

    • Gently incorporate them into the previous preparation.

    • Pour everything onto the layer of raspberries in the circle.

    • Smooth with a spatula and refrigerate for at least 4 hours.

    Before serving:

    • When ready to serve, run the blade of a knife around the cake on the edges of the circle.

    • Remove the circle and decorate as desired with raspberries and flaked almonds.

    Notes :

    Have you tried this recipe?Mention@LoloTambouilleoutagguez#cuisinelolo!

    See you soon…


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    • Tags :Bitter Almond,raspberries,maïzena,mascarpone,almond powder,sucreglace


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    Hello ! I'm Lauren, a mother from Toulouse who is passionate about cooking. Freelance food blogger & community manager!

    I am also a Guy Demarle advisor, so if a product interests you,contact me!


    Leave a comment

    Recipe review

    8 answers

    1. Bonjour
      a delight!
      a question: can I roll the base to make a log?


      1. Hello thank you ! I've never tried it so I won't be able to tell you... If you try it, don't hesitate to give me the results 😉 Have a nice day and happy holidays! Lauren


    2. A real delight with a successful visual!


      1. Thanks again 🙂 Have a nice day Lauren


    3. Hello can I freeze the cake to change from the bomb


      1. Yes without problem I think


    4. Hmm, I really like this dessert!


    5. Here is a recipe that I put on the “to try” list because it makes me want it….
      The list grows and grows…… Biz


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