Saxon Cake

Saxon Cake

Two types of mousse, delicate ladyfingers, and fresh fruits – a delicious cake recipe that you can prepare without baking!



  • Egg, 4 pcs
  • Ladyfingers, 100 g
  • Sugar, 50 g
  • Sugar, 50 g
  • Dark chocolate, 150 g
  • Red apple, 1 pc
  • Butter, 30 g
  • Plum, 250 g
  • Cream (30%), 400 ml
  • Light grapes, 70 g
  • Water, 30 ml
  • Water, 50 ml
  • Gelatin, 4 g


Cook the water with sugar over low heat for a few minutes. Beat the egg yolks into a fluffy mass, and while continuously beating, add the sugar and water syrup in a thin stream (this will pasteurize the yolks).

Melt the chopped chocolate in the microwave or in a water bath. Gradually add the chocolate and whipped cream to the egg mixture. If the mousse is too loose, let it sit until it starts to thicken.

Combine the butter with 6 crushed ladyfingers. In a 15 cm diameter mold, place the ladyfingers around the edge, one next to the other. Sprinkle the bottom with the butter and ladyfinger mixture, pressing down with a pestle. Pour in the chocolate mousse and chill in the refrigerator for 3-4 hours.

Pit the plums and cook with sugar until they completely break down. Blend the mixture. Add the dissolved gelatin to the plums. Cool. When the mixture starts to thicken, pour the plum mousse over the top of the cake and chill in the refrigerator for at least an hour. Decorate with apple slices and grapes.

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