Sponge cake soufflé with strawberries

Description

Air sponge cake with creamy strawberry souffle. Many cooks have begun to spread Christmas dishes recipes, and I remembered that last New year baked this cake, and before long enough and experimented with the dough, and cream and chose this option. Everyone loved this cake. And I immediately decided to post the recipe, but I have it somehow not loaded, and then I successfully forgot about it. And here my memory returned to the past, so post your cake recipe.

Ingredients

Butter

90 g
Chicken egg

6 piece
Sugar

175 g
Flour

150 g
Rum

4 Tbsp
Gelatin

1 Tbsp
Cream

400 ml
Condensed milk

1 can
Strawberry

300 g
Water

100 g

Cooking

Melt the butter. Mix in large bowl the eggs with the sugar. Put on a steam bath, i.e. in a pot of boiling water so that the bowl is not touching the water, and beat with a mixer for 10 minutes. Turn off the heat and continue whisking for another 20 minutes. Got this lot.

Alternately, enter the melted butter and flour, stirring gently with a spoon from the center to the edges from top to bottom.

Put on the bottom of a split form (diameter 28 cm) greaseproof paper, brush the bottom and sides of form with butter and put the dough.

Bake for 30 minutes in a preheated 180 degree oven.

After 5 minutes, put the cake on the Board.

When cake has cooled, cut it into two parts.

Soak the gelatin in COLD water for 10 minutes. Strawberries (I had frozen) grind in a blender. Preheat part strawberry puree (but not boil) and dissolve in it gelatin, and then combine with the remaining strawberry puree and leave to cool in the fridge. Lightly whip the cream.

Then, without stopping whipping, a thin stream, gradually add the condensed milk. Beat very carefully so as not to interrupt! The cream should be airy and at the same time thick (not fall off the spoon).

Then carefully fold into butter cream with strawberries (with a spoon).

Detachable form vystelit with cling film. On the bottom put half of the cream.

Then put the sponge cake.

Drizzle with a little syrup or rum.

Spread the remaining cream. On top of the biscuit cake.

Again drizzle with syrup or rum. Put on cold, preferably overnight. Overturn the cake onto a plate.

Decorate on your own. You can put berries. I have made whipped cream with a small amount of powdered sugar and a thickener for cream. The cake is ready. Bon appetit!

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