Cake-souffle "Lemon cloud"

Description

Delicate, airy cake with bright lemon flavor and aroma is perfect for a Cup of tea in the cold autumn evening.

Ingredients

Butter

100 g
Brown sugar

2 Tbsp
Vanilla sugar

1 tsp
Chicken egg

1 piece
Wholegrain wheat flour

4 Tbsp
Chicken egg

3 piece
Powdered sugar

100 g
Cream

200 g
Lemon peel

1 piece
Lemon juice
Gelatin

1 pack

Cooking

Prepare the base. To softened butter add sugar and vanilla. Stir until smooth consistency.

Add the egg. Stir. Gradually introduce the sifted flour. The dough should not stick to the hands and easy to roll into a ball. It will be a little crumble in my hands, it's not scary, as it should be.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

I made a souffle in a one piece, form, so to base without any problems out of shape and not stick to the bottom, I circled the mold on the baking paper, cut a circle and put it on the bottom. What then is not regretted, the basis easily out of molds.

Take the dough from the refrigerator, distribute it along the bottom of the molds with a thickness of approximately 5 mm. the Diameter of the mold I have is small, so the dough was left and I decided to make brownies and put the batter on the bottom of the silicone molds.

We remove our basis in the oven, preheated to 180 degrees, bake until Golden brown, about 15-20 minutes, the time depends on the oven. When the Foundation is ready, pull it out of shape, easily detachable paper and leave to cool. When the form is cold, on put inside plastic wrap, and on top of the base for the cake. All this just because my shape is not detachable.

Prepare a soufflé. Soak gelatin in water for 40 min. Gelatin is everyone is different, so follow the instructions. On a small grater, remove the lemon zest and squeezing the juice. Separate the yolks from the whites, pour the cream. I put all three different bowls for convenience, because we will beat all in turn.

Beat whites until stable peaks, in the process of beating add half of powdered sugar and two tablespoons of lemon juice. Remove proteins in the fridge.

Whisk the cream until stable consistency. Put into the fridge.

Warm the gelatin on the stove to dissolve the crystals, as indicated in the instructions, stir, without allowing to boil. Remove gelatin from heat. Beat the egg yolks with the remaining powdered sugar and lemon zest. The yolks need to brighten and increase in volume.

Get whites out of the fridge and cream. In a container of whipped cream (she's got the biggest) spatula carefully enter proteins, stir from the bottom up. Then gently add the egg yolks. At the end of a thin stream add a little cooled gelatin.

Souffle is ready. Pour the finished soufflé in a large mould, a few inches without adding to the edge. Small tins filled to the brim. Leave in the fridge to full hardening.

Once the cake hardens, it can decorate as your heart desires. I sprinkled grated white chocolate and decorated with rosettes of mastic.

And the cakes turned out like this!

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