Description
I want to share with you the recipe for the cake-souffle. Loved it, turned out the light, airy cake with a summer mood
Ingredients
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Chicken egg
2 piece
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Sugar
150 g
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Butter
150 g
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Cocoa powder
3 Tbsp
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Leavening agent
2 tsp
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Flour
300 g
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Raspberry
300 g
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Cream
500 g
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Gelatin
2 pack
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Water
100 g
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Powdered sugar
7 Tbsp
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Yogurt
200 g
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Chocolate milk
200 g
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White chocolate
100 g
Cooking
Beat eggs until fluffy. Add sugar and whisk. Add the melted butter. Enter cocoa with baking powder and then the flour. Bake the cake in a hot oven at 180*C for 35-40 minutes. Readiness check wooden stick. When ready sponge cake cut into 2 Korzh.
Whisk the raspberries in a blender and RUB through a fine sieve (to remove seeds).
For soufflé whip the cold cream with the icing sugar (I put 6-7 tbsp, powder take to your liking). Gelatin cover with water (I take gelatin quick actions, a bag should be based on 500 ml of liquid).
In whipped cream pour in the raspberry puree and yogurt (I substituted homemade yogurt). Whisk.
Gelatin melt (I do this in the microwave) and pour into a creamy mass. Again whisk.
Generated cake. Put the cake in the form, then pour the raspberry souffle. Put into the fridge (I left overnight).
When the cream hardens, top with another cake layer (I used only one layer).
Prepare the ganache. This chocolate smash into pieces, put into a saucepan, there also add 2 tbsp of whipping cream (amount of cream can be adjusted). Place the saucepan over low heat, stirring occasionally, melt until smooth. Cool slightly and pour over cake. White chocolate melt and using kornetika or pastry bag to make patterns.
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