Tender soufflé cake is very easy to cook. This airy dessert literary melts in your mouth.
| 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
Ingredients DOUGH:
CREAM:
SYRUP:
ICING:
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Instructions
For the cake
- Mix flour with baking powder and cocoa.
- Add eggs and sugar. Whisk this mass with mixer.
- Sift dry ingredients into the bowl. Mix.
- Add melted butter and mix it one more time.
- Pour the dough into prepared cake tin. Bake it for 20 minutes at 375 F.
- Remove the cake from baking tin. Cut it in 2 layers.
- 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
- Soak gelatin leaf in water.
- Whisk butter in the deep bowl. Pour in condensed milk. Whisk until the mass is smooth enough.
- Combine water and sugar in the pan. Mix it until sugar dissolves. Add gelatine leaf to the saucepan. Bring it to a boil.
- Whisk 2 egg whites until frothy. Slowly pour in syrup and gelatin mixture.
- Fold in butter and condensed milk.
Assembling the cake
- Dissolve sugar in water.
- Sprinkle sponge cake with this syrup. Add the layer of cream.
- Cover cake tin with cling film. Transfer it to the fridge for 3 hours.
- Mix butter with sour cream, sugar and cocoa powder. Cook it over low heat.
- Mix the frosting until it is smooth and well-combined.
- Cover your cake with the frosting. Leave the cake in the fridge for 30 minutes.
- Cut it into pieces and serve immediately. Have a good meal!
