Cake souffle.

You will need:

Biscuit base:
eggs — 3 PCs
sugar — 100 g
wheat flour highest grade — 100 g
vanilla sugar — 1/2 h. spoon
salt — a pinch

Cupcake base:
eggs — 2 PCs
sugar — 100 g
butter — 150 g
wheat flour highest grade — 200 g
liquid sour cream — 100 g
salt — a pinch
baking soda — 1/4 tsp
vinegar for damping soda
vanilla sugar — 1/2 h. Laiki

Shortbread base:
butter — 200 g
wheat flour highest grade — 300 grams
sugar powder — 100 g
egg — 1 PC
vinegar for damping soda
vanilla sugar — 1/2 h. Laiki
baking soda — 1/4 tsp

Syrup for impregnation (for biscuit and cake bases):
syrup from canned peaches — 1/2 Cup
lemon juice — 2-3 tablespoons
brandy or brandy — 3 tablespoons

Souffle:
gelatin — 2 tsp
peach yogurt — 500 g
lemon juice — 1/2 lemon
cream (33%) — 250 g
sugar — 2-3 tablespoons
vanilla sugar — 1 sachet

Peach jelly:
Gelatin — 1 tsp
Canned peaches — 1 can
Sugar — to taste
Lemon juice — to taste
Orange juice — 1/2 Cup

For decoration:
Mint leaves
Berries of your choice: blueberry, currant, BlackBerry, strawberry, raspberry

How to prepare:

1. First of all decide what will be making the cake-souffle. Biscuit will be the most juicy and tender.
So biscuit base. Beat eggs with sugar until thick and fluffy. Gently mix the sifted flour, salt, vanilla sugar. If you want to be safe, you can add a pinch of baking soda. Put biscuit dough in the form greased with butter, level the surface and bake in a preheated oven at 200 degrees for about 15-20 minutes. In baking, often do not look in the oven do not slam the door, otherwise the biscuit «sit.» To check the readiness of cake and pierce it in the center with a toothpick, if it remains dry, then ready and can be removed from the oven. Leave the cake in the shape until cool.

For those who have decided to cook in the cupcake base. Butter and eggs in advance, remove from refrigerator to warm to room temperature. Cold oil you will not be able to beat, and if you add cold eggs to Creamed butter, then it’s cereal and not get the creamy consistency of the batter.

Butter room temperature beat with the sugar until a lush light weight. Add in eggs one by one and continue whisking. Then pour the flour, salt and vanilla sugar, add soda, slaked with vinegar and sour cream. Your prescription is written for 100 grams of sour cream, but it can be of different density and fat content, so do not add all at once, you may need a little less. But may take a little more. The finished dough should be of medium thickness. Put in a greased form oil and bake in a preheated 180 degree oven until tender, about 15 minutes.

Sand Foundation — the easiest and fastest option. Anything in advance to do. Take the butter out of the fridge, throw it in a bowl with flour and chop with a knife. Add all other ingredients: sugar, egg, salt, soda (slaked vinegar) and knead the dough. Roll out the dough and place it then in the form of torment. You can make it a lot easier: divide the dough into small pieces and evenly distribute them in a form that be sure to pre-lubricate with oil. Knead the pieces of dough into a solid cake. Do not come out during baking is going to happen eventually. Before you put the cake in the oven be sure to prick it with a fork in different places, bubbles were not formed. Bake a sand cake in a preheated 180 degree oven until Golden brown. To remove it from the mold easier after complete cooling.

2. Cream and yogurt should be directly from the fridge, nicely chilled. Soak the gelatin for the marshmallows with a little water (2-3 tablespoons) for about 15 minutes. Whisk the cream with the sugar in dense foam, add the yogurt, stir until smooth. Yogurt need to take a thick, eat with a spoon (for example, with a 3.2% fat content) and not drinking.

Squeeze the gelatine in the juice of half a lemon and stir until its complete dissolution, slightly heat. Pour gelatin with juice in the souffle a little warm, so he doesn’t instantly froze from the cold cream and yogurt (if it immediately hardens, stir it then it will be not real), stir. Ready souffle put in the refrigerator.

Open a jar of peaches and pour peach syrup into a suitable container. Part of the syrup will go towards impregnation, the other in jelly.

Add in the peach syrup in place of sugar and heat until dissolved. Remove from heat, add lemon juice, brandy or cognac (if the cake is for children, the alcohol, of course, do not add). Leave the syrup to cool.

Prepare the jelly. The syrup in the peaches are colorless, to get a beautiful bright Jell-o add orange juice. Heated a little syrup, add sugar, gelatin prepared (pre-fill it with 1 table spoon of cold water for 10 minutes and add lemon juice) and mix until it is dissolved. Then add orange juice. Try it, if needed, add more sugar.

3. The cake is best assembled in the form with removable sides. Lay out the Foundation. Biscuit and cupcake evenly treat the cooled syrup. If you have a shortcake, he impregnation is not needed. Spread on top of souffle. Flatten it and place the form with the cake in the fridge. We need to get the top layer of the souffle is slightly stiffened, became elastic and could easily just lay out the peaches. The willingness of cake check with your finger: if the surface is springy and your finger doesn’t fall, then you can get.

Peaches in the Bank can be sliced or halves, in the latter case you need to chop them in slices.

Put peaches in a soufflé, in any order, or can demonstrate artistic ability and to depict any pattern. Fill the peaches with half of the jelly. Important! The jelly needs to cool completely, if it is even slightly warm, it will dissolve the souffle. Put it in the refrigerator to jelly frozen completely. Then remove the cake and pour the remaining half of the jelly, put the berries and return again in the fridge. At this time, until fully hardened.

4. Remove the cake from the mould before serving. Before you remove the sides, gently run the knife separating souffle and jelly from the edge. Slice the cake easier with a warm knife (hold it under hot water for 10-15 seconds and wipe dry), sawing motions so as not to push the peaches and jelly.

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Bon appetit!

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