Cake soufflé with avocado

Description

Soft cake with light caramel notes, original souffle and air protein-custard - all together it is a taste sensation and a Paradise for the sweet tooth. Based soufflés are whipped with the sugar-agar syrup proteins. To get a more tasty and tender an option, you must add the condensed milk and butter, which I suggest you to replace avocados. Its creamy texture and mild flavor make soufflé unique. The neutral taste of avocados, so, this fruit can be used with virtually any products. In this case, the avocado is not only absorbing the flavor of other ingredients, but the soufflé and gives a pleasant color and a unique flavor, making a soufflé is much more original.

Ingredients

Chicken egg

1 piece
Brown sugar

30 g
Lemon juice

1 tsp
Flour

30 g
Potato starch

7 g
Agar-agar

5 g
Water

140 ml
Sugar

250 g
Egg white

2 piece
Vanilla

0.25 tsp
Avocado

120 g
Condensed milk

100 g
Citric acid

1 pinch
Egg white

4 piece
Sugar

200 g
Citric acid

1 pinch
Vanilla

1 pinch

Cooking

Beat egg until fluffy with cane sugar ( I used unrefined cane sugar Small TM Mistral).

It turns out that's the mass. The crystals of sugar have completely dissolved.

Add lemon juice, flour, starch and gently stir movements from the bottom up, preserving the airiness of the test.

Gently lay the dough in a greased with butter and sprinkled with flour form with a diameter of 16 see, I used a split ring by placing it on baking paper.

Bake the cake in a preheated 180 degree oven for 10 minutes and immediately turn the form upside down, set on the grill.

After complete cooling to release the cake from mold.

Leave the cake to rest for at least 5 hours, preferably overnight, wrapped in plastic wrap and removing it in the refrigerator.

Prepare form or split ring for a cake with a diameter of 18 cm, paving and wrapped in cling film.

The agar-agar to soak in the instructions to him in 140 g of water. I have agar-agar 900 for his swelling need 1 hour.

To the swollen agar-agar add the sugar, and boil the syrup to 110 degrees.

Beat the egg whites until resistant foam at the end of the whipping add a pinch of citric acid. Without stopping whisking, pour the hot syrup into the whites and continue to beat another minute or two.

Grind in a blender the flesh of the avocado and mix well with condensed milk and vanilla.

Add the avocado mixture to the protein mass.

And again carefully whisk.

Put the mixture to the soufflé into the prepared mold.

Sprinkle pie crust and slightly to limit it. Put in the refrigerator for three to four hours before the pour souffle.

To free the cake from the mold, flip on a plate and remove plastic wrap.

Cover the souffle can and chocolate glaze, and the mirror, pre-freezing it. I decided to decorate the cake with protein cream. In a clean, dry bowl, beat egg whites., sugar, citric acid and vanilla for 1 minute.

Put in a water bath and beat 10 minutes. The pan should be. of such size that a bowl of proteins to be easy to install on top of it, and the bowl almost touched the boiling water. The fire must be weak.

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