Cake-souffle with black currants

Description

This surprisingly tender and amazingly delicious dessert from James Martin I want to give her friend Olga (Susan-48).

Ingredients

Black currants

350 g
Brown sugar

75 g
Sugar

275 g
Flour

50 g
Gelatin

25 g
Chicken egg

5 piece
Vanilla

1 tsp
Juice

150 ml
Cream

400 ml
Dry milk

1 Tbsp
Water

100 ml

Cooking

For the shortbread we use cane sugar from the Mistral universal.

Will beat into a soft mousse two eggs with 50 grams of cane sugar from the Mistral for 5 minutes. With a spatula gently introduce 50 grams of sifted flour mixed with 1/2 teaspoon of vanilla. Bake in the form of 24 cm at 200 degrees for 10 minutes. Be guided by your oven. Tapping a finger on the finished layer remains not dent.

Make the syrup. Will give 5 tablespoons of water. Mix in a saucepan the remaining water with 95 grams of sugar. Bring to the boil and keep on low heat for 3 minutes. Strain syrup, let cool and divide into three equal parts.

The currants went to the blender with one part syrup. Then strain through a fine sieve.

The cream will beat into a soft mousse and remove them while in the fridge.

Soak in sufficient amount of water 20 grams of gelatin. It is better to use the sheet, it is soaked only for 10 minutes. Set aside 4 tablespoons of currant puree, the rest of the boil with dry milk and 1/2 teaspoon vanilla.

The three remaining eggs to separate the whites from the yolks. Beat the yolks with 25 grams of brown sugar from the Mistral. Currant boiling the mixture pour in a thin stream into the yolks, continuing to mix.

Return the weight on a small fire and heated until thick, stirring constantly. The mass must not boil! Ready weight remains on the blade. Remove the mousse from the heat and add the squeezed out water from gelatin. Allow to cool to lukewarm. In the process of cooling a few times to mix.

While the mousse cools, prepare the meringue. Will heat in a saucepan 5 tbsp water with the remaining 180 grams of sugar. Under strong reflux leave on heat for 3 minutes. While the syrup is boiling, beat into a soft mousse will three proteins. Reducing the speed, a thin stream add to proteins in the boiling syrup. It should not fall on the blades of the mixer! Whisk to cool.

The cooled cake, put back in split form. The sides of the form to cover the parchment. Mix 1 tbsp blackcurrant purée with the second part of sugar syrup and popitem the cake.

In the cooled mass with gelatin carefully smeshaem meringue and juice. The original uses a black currant liqueur, but my Olya did not accept alcohol. Then add the whipped cream.

Pour the mousse on the cake and send in the refrigerator for at least 4 hours. Better at night. Cooking time I pointed without taking into account the solidification of the cake. The remaining puree and the syrup is also put in the refrigerator.

When the cream hardens, soak in water the remaining 5 grams of gelatin. Mix puree with the syrup, add the swollen and squeezed gelatine. Will heat over the fire until dissolved gelatin. Do not allow to boil! Pour the mass on top of souffle. Allow to harden in the fridge.

Carefully take out the finished cake and decorate on your own.

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