Cake "Gentle"

Description

Hello! The recipe for this cake was posted in 2007, the author of "Butterscotch" and is illustrated with me in the framework of "Coloring" . I've never cooked cakes soufflé, and when I found this recipe, it is feared that nothing would come of it! But all has appeared very simply and quickly! The cake really fits the title, very tender and tasty!

Ingredients

Chicken egg

6 piece
Sugar

2 cup
Butter

100 g
Soda slaked vinegar

0.5 tsp
Lemon

1 piece
Juice

0.25 cup
Cocoa powder

3 Tbsp
Gelatin

2 Tbsp
Flour

60 g

Cooking

Soak 2 tbsp gelatin in 1 Cup. cold water and leave to swell (it took me 40 min.).

Separate the whites from the yolks.

From egg yolks make the batter and whites until put in the refrigerator. For the test you need 6 egg yolks whipped with sugar, softened butter, soda (slaked vinegar) and flour. Pour the batter into the pan.

Put the form in a preheated 180 degree oven for 10-15 minutes.

Gelatin put on a small fire and not boiling, bring the gelatin until dissolved. Cool.

Beat the whites with the sugar so that they are not fall from the whisk.

Proteins are divided into 3 parts. One is to add the zest and lemon juice.

In the other 1/4 Cup. cranberry juice, or any other red juice (I juice with cherry jam).

In the third cocoa powder 3 tbsp.

In form (not flowing) put the cake, then in one part of the protein mass (the one with the lemon), add 1/3 of the gelatin, whisk, and pour it over the cake, refrigerate for 10 min. Then do the same with the other 2 layers. All our cake is ready!

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