Cake-souffle

Description

Easy to prepare, delicious cake, perfect for any occasion.

Ingredients

Chicken egg

4 piece
Butter

150 g
Sugar

150 g
Flour

2 Tbsp
Almonds

100 g
Powdered sugar

6 Tbsp
Cream

500 g
Yogurt

800 g
Gelatin

40 g
Jelly

1 piece
Berry
Dark chocolate

100 g

Cooking

Melt the chocolate with butter. Allow to cool.

Beat the yolks with sugar.

Continuing to whisk, introduce the cooled chocolate and butter.

Flour mix with almond flakes. Enter in the resulting mass. Stir with a spatula.

Beat the whites until stable peaks. Gradually add to the batter.

The form to lay baking paper, grease with oil. Spread the dough and put in pre heated oven. Bake at 200 deg. exactly 20 min! To give the cake to cool, cut in half.

Gelatin (20 g) pour 100 ml of water, give to swell. To reheat, do not boil! Allow to cool!

Whip 250 g of cream, 3 tablespoons powdered sugar. Gradually add 200 g of strawberry yogurt (I took with chunks of berries). Add the cooled gelatin.

The same is done with peach yogurt. (Whisk the cream and icing sugar, add the yogurt and gelatin - 2nd serving) powdered Sugar can be added if the yogurt is sweet!

1 Korzh put the split mold and in the middle pour the strawberry souffle. To thicken! Cut from the 2nd layer edge and laid in a circle of frozen strawberry soufflé. Sliding form and fill the peach souffle. Allow to harden. Then the 2nd circle from the sponge cake stacked in a circle. Pushing the form, pour strawberry jelly. Allow to solidify. PS I did the 2nd batch, I ran out of strawberry souffle to pour from above, before applying the last peach souffle. The incision looked much prettier!

Pushing the form, pour the remaining peach souffle. Put in the freezer for about 3 hours, give good freeze!

The cake you can leave it or decorate with fruit. I made jello and poured on top (on the cooled cake jelly grabbed instantly!) Before serving, remove the cake in advance, let thaw a bit!

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