Cake Soufflé

Cake Soufflé



For the sponge:

● Egg chicken — 3 pieces.
● Sugar — 100 g
● Flour — 100 g
● Butter for greasing of form — to your taste

For the souffle:

● Proteins — 5 pcs.
● Gelatin — 25 g (120 ml water)
● Condensed milk — 200 g
● Butter — 100 g
● Sugar — 50 g
● Vanilla sugar — to your taste


Gelatin should be soaked in cold water minute 20. When the gelatin swell, mix with half the sugar and put on the fire to completely dissolve the gelatin and sugar. Cool. For the biscuit Beat eggs with sugar minutes 5. Sift flour and add the eggs and sugar, mix well. The form of grease, pour the batter and bake 25-30 minutes at 180 ° C. Willingness to check the match, it should remain dry. Biscuit removed from the mold and allowed to cool. Cut into 2 parts.

Now souffle. Proteins beating at low speed, gradually increasing it. 5 minutes later, when the proteins are already well whipped, add the remaining sugar and vanilla sugar in 2 stages. Butter (room temperature) Beat with condensed milk until smooth. To add gelatin proteins and oils. All mix mixer. At the bottom of the biscuit souffle lay and cover the second part. Put in the fridge for a couple of hours at least. Ready cake can be covered with chocolate. To do this, double cream (about 80 mL) melted with 100 g of chocolate cake and smear.

Bon Appetit!


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