Sponge cake soufflé with strawberries
133 120 минут 12 порции
Air sponge cake with creamy strawberry souffle. Many cooks have begun to spread Christmas dishes recipes, and I remembered that last New year baked this cake, and before long enough and experimented with the dough, and cream and chose this option. Everyone loved this cake. And I immediately decided to post the recipe, but I have it somehow not loaded, and then I successfully forgot about it. And here my memory returned to the past, so post your cake recipe.
for New Year
Ingredients for Sponge cake soufflé with strawberries
- Butter - 90 g
- Chicken egg - 6 PCs
- Sugar - 175 g
- Flour - 150 g
- Rum - 4 tbsp
- Gelatin - 1 tbsp
- Cream - 400 ml
- Condensed milk - 1 ban.
- Strawberry - 300 g
- Water - 100 g
Step by step instruction of cooking Sponge cake soufflé with strawberries
Melt the butter.
Mix in large bowl the eggs with the sugar. Put on a steam bath, that is
in a pot of boiling water so that the bowl is not touching the water,
and beat with mixer 10 minutes. Turn off the heat and continue whisking for another
20 minutes. Got this lot.
Alternately, enter the melted butter and flour, stirring gently with a spoon
from the center to the edges from top to bottom.
Put on the bottom of a split form (diameter 28 cm) greaseproof paper,
grease the bottom and sides of form with butter and put the dough.
Bake for 30 minutes in a preheated 180 degree oven.
After 5 minutes, put the cake on the Board.
When cake has cooled, cut it into two parts.
Soak the gelatin in COLD water for 10 minutes. Strawberries (I had
frozen) grind in a blender. Preheat part strawberry puree
(but do not boil) and dissolve in it gelatin, and then combine with the remaining
strawberry puree and leave to cool in the fridge.
Lightly whip the cream.
Then, still whisking, in a thin stream, gradually add
condensed milk. Beat very carefully so as not to interrupt! The cream should be airy and at the same time thick (not fall off the spoon).
Then carefully fold into butter cream with strawberries (with a spoon).
Detachable form vystelit with cling film. On the bottom put half of the cream.
Then put the sponge cake.
Drizzle with a little syrup or rum.
Spread the remaining cream. On top of the biscuit cake.
Again drizzle with syrup or rum.
Put on cold, preferably overnight. Overturn the cake onto a plate.
Decorate on your own. You can put berries. I decorated with whipped
cream with a small amount of powdered sugar and a thickener for cream.
The cake is ready. Bon appetit!