Description
Delicate souffle with a layer of berry jam should please the sweet tooth.
Ingredients
-
Chicken egg
2 piece
-
Sugar
50 g
-
Flour
50 g
-
Soda
0.25 tsp
-
Gelatin
10 g
-
Cream
100 ml
-
Egg white
4 piece
-
Water
50 ml
-
Sugar
200 g
-
Jam
100 g
-
Chocolate milk
100 g
-
Cream
100 ml
-
Butter
20 g
Cooking
First soak the gelatine in cream.
Then whisk the eggs for the cake with sugar. Gently beat in flour and soda.
Pour in a detachable form, and put in the oven at 180 C for 5-7 minutes.
Ready cake cool, removed from the form and leave it. Lubricated with jam "Mahe" strawberry.
Put on the sides of the form.
Begin to whisk the egg whites with a pinch of salt and put on plate sugar water. Bring to the boil and cook for a few minutes until light thick.
In well beaten egg whites begin to introduce a little bit of sugar syrup, continuing to mix.
Gelatin is heated, but do not boil. Stir it to dissolve. And also entered in beat the mixture. Beat for another 3-4 minutes.
Ready souffle pour on a greased jam cake. Put in the fridge for a couple of hours to solidify.
Frozen soufflé is separated from walls of the mold. And together with the bottom placed on a large plate.
For the icing melt the chocolate, add the butter, cream, knead well.
Cover the cake with icing.
Gently remove it from the bottom of the mold and place on a clean plate (the cake is very flexible). Put into the fridge. After the glaze, the cake can be decorated according to your taste and you can leave and just chocolate.
Here it is, our cake!
Bon appetit!!!
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