Tender Souffle Cake 🍰 Very tasty! #79

    Tender soufflé cake is very easy to cook. This airy dessert literary melts in your mouth.

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    Recipe
    18 cm cake tin
    Prep Time 20 minutes
    Cook Time 20 minutes
    Passive Time 1,5 hour
    Servings
    people
    Ingredients
    DOUGH:
    • 125 g. Flour
    • 40 g. Cocoa
    • 3 pcs. Eggs
    • 125 g. Sugar
    • 30 g. Butter (melted)
    • 1 tsp. Baking powder
    CREAM:
    • 200 g. Sugar
    • 80 ml. Water
    • 12 g. Sheet gelatin
    • 130 g. Butter
    • 45 g. Condensed milk
    • 2 pcs. Egg whites
    SYRUP:
    • 50 ml. Water
    • 25 gr. Sugar
    ICING:
    • 65 g. Butter
    • 4 tablespoons Sour cream
    • 2 tablespoons Sugar
    • 3 tablespoons Cocoa
    Prep Time 20 minutes
    Cook Time 20 minutes
    Passive Time 1,5 hour
    Servings
    people
    Ingredients
    DOUGH:
    • 125 g. Flour
    • 40 g. Cocoa
    • 3 pcs. Eggs
    • 125 g. Sugar
    • 30 g. Butter (melted)
    • 1 tsp. Baking powder
    CREAM:
    • 200 g. Sugar
    • 80 ml. Water
    • 12 g. Sheet gelatin
    • 130 g. Butter
    • 45 g. Condensed milk
    • 2 pcs. Egg whites
    SYRUP:
    • 50 ml. Water
    • 25 gr. Sugar
    ICING:
    • 65 g. Butter
    • 4 tablespoons Sour cream
    • 2 tablespoons Sugar
    • 3 tablespoons Cocoa
    Instructions
    For the cake
    1. Mix flour with baking powder and cocoa.
    2. Add eggs and sugar. Whisk this mass with mixer.
    3. Sift dry ingredients into the bowl. Mix.
    4. Add melted butter and mix it one more time.
    5. Pour the dough into prepared cake tin. Bake it for 20 minutes at 375 F.
    6. Remove the cake from baking tin. Cut it in 2 layers.
    7. Cover the sides of your cake tin with the parchment and transfer it to the middle of the plate. Place 1 layer of the sponge cake in it.
    For the cream
    1. Soak gelatin leaf in water.
    2. Whisk butter in the deep bowl. Pour in condensed milk. Whisk until the mass is smooth enough.
    3. Combine water and sugar in the pan. Mix it until sugar dissolves. Add gelatine leaf to the saucepan. Bring it to a boil.
    4. Whisk 2 egg whites until frothy. Slowly pour in syrup and gelatin mixture.
    5. Fold in butter and condensed milk.
    Assembling the cake
    1. Dissolve sugar in water.
    2. Sprinkle sponge cake with this syrup. Add the layer of cream.
    3. Cover cake tin with cling film. Transfer it to the fridge for 3 hours.
    4. Mix butter with sour cream, sugar and cocoa powder. Cook it over low heat.
    5. Mix the frosting until it is smooth and well-combined.
    6. Cover your cake with the frosting. Leave the cake in the fridge for 30 minutes.
    7. Cut it into pieces and serve immediately. Have a good meal!

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