Cake-souffle "Strawberry heart"

Description

My youngest daughter Anya was October 30 birthday. As much as 4 years old! I have very delicate, though typical, girl. And I wanted to bake her the same tender cake. Found Nina Tarasova cake "You are mine" with strawberry and vanilla souffle. Thanks to her for it is huge! Changes-adjustments were very minor, it is her cake, but I couldn't not share with you! The name changed just because the copyright to my event did not fit. And the new name fully describes this cake. Meet: cake with strawberry souffle and souffle Bavarian cream, with a creamy cloud on top and beautiful hearts!

Ingredients

Butter

100 g
Powdered sugar

100 g
Egg white

100 g
Flour

100 g
The food dye

1 g
Strawberry

500 g
Sugar

150 g
Gelatin

15 g
Cream

200 ml
Lemon juice

2 tsp
Lemon peel

1 tsp
Yolk egg

4 piece
Sugar

50 g
Milk

250 ml
Vanilla

1 piece
Gelatin

15 g
Cream

200 ml
Cream

300 ml
Powdered sugar

50 g
Gelatin

8 g
Flour almond

85 g
Powdered sugar

75 g
Flour

25 g
Chicken egg

3 piece
Egg white

3 piece
Sugar

10 g
Butter

30 g

Cooking

Let's start with the beauty! We measure the height of bakeware and its length, will draw on paper for baking the walls of the future of the biscuit, and they have beautiful hearts.

Take proteins.

Will beat into a soft mousse softened butter with powdered sugar. Gradually add proteins.

Add the flour and starch

Add the dye. If you don't have dye, you can not take 100 g flour, 30 g cocoa 70 g flour.

Put a teaspoon of beautiful hearts. My dough turned out much, so laid out the stripes more. I think you can do 2 times less test. Hearts put into the fridge.

Let's start to prepare the sponge cake Mona Lisa. Will beat into a soft mousse 3 protein to soft peak, gradually add sugar and beat into a soft mousse already to strong, sustainable peak. Transfer to another container and remove while in the fridge.

In the same bowl, to the whipped whites, put the flour, the almond flour and powdered sugar, a little will prevent all this with a mixer to saturate with oxygen at a low speed.

Add in dry mix one 3 eggs, each time stirring until smooth. Then add melted butter.

The last stage will gradually smeshaem top-down beaten egg whites (remember, they were in the fridge).

1/4 of a biscuit Gioconda lay with baking paper and greased round form (shape the future bottom of the cake). 3/4 spread on top of hearts, taking them out of the fridge. Act quickly, while hearts are cold and not floated. First put in to bake the pan with the hearts in the oven, preheated to 220 degrees. Bake 10-12 minutes until dry toothpick. Then put to bake the bottom of the cake about the same time.

That's the beauty we have baked!

When the cakes are cooled, cut the sides and build the frame of the cake, hearts out in the form of detachable or ring. Somewhere photo with an empty cake, so post already with a strawberry layer, it is clear as laid out basis.

Make strawberry souffle. To do this, the strawberries (ideally fresh, but thawed) will beat into a soft mousse with a blender, adding a couple of tablespoons of lemon juice and a little lemon zest, then add sugar. I for the winter from frozen strawberry puree with sugar, so I have a finished product.

Whisk in the cream.

Gelatin soaked in a little water. Then heat in a water bath or in the microwave (the main thing not to overheat above 60 degrees!) Pour it into the strawberry mixture.

Gently combine the strawberry mixture and the cream. Pour the soufflé on the bottom of the cake. Remove it in the refrigerator for at least 2-3 hours. If in a hurry - can be half an hour in the freezer.

When the strawberry layer I get up, start cooking Bavarian cream. To do this, heat up the milk with vanilla.

The yolks will beat into a soft mousse with sugar, gently pour to them the hot milk, return all to the stove. Boil gently till about 80 degrees, the cream has become like jelly, and the yolks don't curdle. Put it to cool in cold water bath

Soak the gelatin and heat it a convenient way to dissolve and add to the cooled cream. The cream will beat into a soft mousse in a solid foam and gradually add the Bavarian cream with gelatin. Take out the cake and pour it into the second layer - soufflés with Bavarian cream. Remove for 2-3 hours until firm.

The author of that was all over, and I somehow left the place! What to do at 2am? I decided that whipped cream will not spoil. So creamy cloud do is very simple! Again, soak the gelatin (the smaller one, because whipped cream and so will form good to keep), and melt it. The cream will beat into a soft mousse with icing sugar to taste, add a thin stream of gelatin and quickly place on top of the Bavarian mousse.

Decorate the cake according to your taste. I have marshmallow bears and hearts.

That's the beauty of my beauty! Girls sorry photo cut no. Taken in a cafe, and there, in the bustle forgot to take a picture. But trust me - the taste is magic!

I still have pink stripes, remember? I crumbled...

Quickly mixed the condensed milk with sour cream, added in the chips. And here are some cake-pop.

Doused them with melted chocolate, sprinkled with sprinkles beautiful, stuck here in the pic and removed to harden in the refrigerator. In the middle of each cupcake - jellybean.

Here they are turned out. The kids loved it!

Here's my girl blows out the candles. Let her wishes come true!

Comments and reviews

Leave a comment or a recipe review