Strawberry cream cake-souffle

Description

Today, on his birthday, I invite you to taste a delicate, airy cake that just melts in your mouth! The classic combination of strawberries with cream, angel food cake create a simply amazing taste!

Ingredients

Sugar

200 g
Flour

85 g
Egg white

240 g
Salt

0.333 tsp
Lemon juice

0.66 Tbsp
Vanilla

1 Tbsp
Extract

0.333 tsp
Cream

1 l
Condensed milk

350 g
Gelatin

25 g
Water

70 ml
Strawberry

700 g
Thickener for cream

1.5 pack
Powdered sugar

30 g

Cooking

For an angel biscuit used granulated sugar. In order to get it, you need grind in a blender regular granulated sugar for 20 seconds. Thus it will be smaller, but the powder will not. Would work in a similar caster sugar.

Sift together 100 grams of crushed sugar and flour.

Beat the egg whites until foamy.

Add lemon juice, salt and continue to beat until soft peaks form.

Gradually, 1 tbsp. spoon, add 100 g. of crushed sugar. Beat until glossy, stiff peaks forms.

At the end of the whipping to introduce extracts of vanilla and almonds. You can certainly skip this step, but the addition of these flavors, gives the cake a divine taste.

Gradually sift in the fourth part of the flour mixture and the crushed sugar into the beaten egg whites, gently but quickly stir, as if folding a lot, great with a spatula or a rubber spatula.. it is Important that the batter remains airy.

Put the dough in a detachable form, or in pastry ring set on a baking paper with a diameter of 20 cm to Run metal spatula or knife through the dough to the bottom and go in a circular motion over the entire area of the form to get rid of any air pockets.

Smooth out the surface of the dough with a spoon.

Bake the cake in heated to 180 degrees oven for 40 minutes. Readiness can be defined, punctures in the center with a special needle, a splinter or toothpick. If it comes out clean it means the cake is cooked. The upper surface of the cake will have cracks. The form with the finished cake immediately turn upside down and install the 4 cups. Leave it to cool down. So a biscuit will remain exactly the same high as it was in the oven, and the middle will tumble.

To release the cake from the mold, gently swiping the back of a knife along the sides.

Wrap the biscuit in parchment, wrap with plastic wrap and leave overnight in the refrigerator to develop its flavor. Cut the cake into two Korzh.

500 g strawberries wash, dry. Cut into plates.

700 ml cream beat until soft peaks form. Stream add condensed milk with sugar, continuing to beat until the end of its introduction.

25 g powdered gelatin pour 50 ml of cold water and leave to swell according to the instructions on the package. If gelatin instant, as I have, then immediately melt it either in a water bath or in a microwave oven, without boiling. With the introduction of the cream it needs to be liquid and temperature 40 degrees.