A cake souffle with a layer of orange jam is a self-made culinary masterpiece that you can be proud of. The preparation is very simple, but the taste is simply excellent!
Pick your recipe
You will need
- For cake:
- - 100 g of butter, sugar;
- - 100 ml of milk;
- - 4 yolks;
- - 1 glass of flour;
- - a bag of baking powder.
- For cream:
- - 300 g of sugar;
- - 200 ml of milk;
- - 100 g of oil;
- - 4 squirrels;
- - 15 g of sheet gelatin.
- For glaze:
- - 2 tiles of dark chocolate.
- For the interlayer:
- - orange jam or any other sour jam.
Instruction manual
1
Prepare the dough for the cake. Beat the yolks with sugar using a mixer. Add milk, melted butter, flour. Enter baking powder for the dough, mix.
2
Bake the cake for 35-40 minutes at 180 degrees. Then leave in the oven with the door ajar to cool the cake.
3
For a gentle cream soufflé gelatin pour milk, leave for 15 minutes. Pound butter with sugar, whisk at low speed. Gradually inject the milk-gelatin mixture. Whisk the whites separately with granulated sugar. Mix both mixtures, whisking until a thick cream is formed.
4
Cut the finished cake into 2 parts, coat with orange jam. Put cream souffle on top, cover with a second cake.
5
Melt 2 tiles of dark chocolate in a water bath, fill the resulting icing cake souffle with a layer of orange jam. Put in the refrigerator to cool for 1 hour, then serve.