Cake with a souffle

Cake with a double souffle

Cake with a double souffle

 

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Biscuit:
2 eggs
60 g sugar
vanillin
60 g flour
10g cocoa
1 tsp teaspoon baking powder

White souffle:
200 g of condensed milk
Article 1/4 of cream
300 g of cottage cheese (creamy)
200 g cream
1.5-2 tablespoons gelatin

Dark soufflé:
150g dark chocolate
150 ml cream
2 egg yolks
2 tablespoons Sahara
3 protein
3 tablespoons Sahara
1.5-2 tablespoons gelatin

Beat thoroughly all igredienty, adding turns everything on the list. Fill in the form of a split size of 20 cm and bake until cooked somewhere 7 minutes at 200 g. Get and cool. From biscuit cut a circle smaller in diameter, ie, edge cut width somewhere 1 cm. Soak the taste of liquor or some other alcohol.

Take the foil and fold it several times (3-4). Wrap foil cake to get a high ledge. Secure well.

Prepare white soufflé. Soak gelatin in a small amount of water. Put on fire and completely dissolve the gelatin, not boiling. Condensed milk, cream, cottage cheese and sour cream to whip in a blender until smooth. Add gelatin. Pour the white soufflé on a biscuit. Refrigerate until complete solidification.

Remove from the refrigerator and remove the rim of the foil. Carefully shift the sponge cake with souffle in a split form in which the cake was baked.

Prepare dark the souffle. Connect the chocolate and cream, melted in a water bath or in a microwave oven. If in the microwave, then put in 30 sec., Then remove, prevent, again for 30 seconds, and again interfere, and so has not yet melted.
Soak gelatin with 3 tbsp water. Leave it for now.
Beat the whites to a solid foam, add sugar.
Beat the egg yolks with sugar until the cream, add the chocolate and cream, gelatin and licentious (important not to bring it to a boil), whip all the mixer and add a little protein. Gently stir with a spoon until smooth, taking care not to destroy the bubbles.
Pour everything on the cake and refrigerate.
This cake was my one problem. When I flooded the white souffle, the foil rim parted and start to pour the souffle. I am, of course, immediately thrown into a panic, but I quickly gathered my thoughts and re-cemented this board. With a small part of the soufflé I had to say goodbye. There are two ways to avoid this problem.
1. To take another split mold (I had only a very small, so we had to suffer with foil).
2. Pour the soufflé, not all at once, but first pour spoon edge, where a biscuit in contact with the foil. Wait until fall asleep, and then only to fill in the rest of the souffle. But it is still necessary to properly secure the ends of the foil. Though you tie her lace wide

Garnish with chocolate cake and chocolate patterned top rim. Making it very simple. Cut a strip of parchment paper the desired width and length. Melt in a water bath bitter chocolate. Spread chocolate on the cut strip. The resulting chocolate rim as if sticking to the cake. Put the cold. When the chocolate hardens, carefully remove the parchment paper.

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