Creamy Soufflé Cake Delight

Delicate soufflé cake for a delicious tea party! Our family really likes this cake because it consists practically only of filling. A delicate creamy soufflé under a layer of chocolate will not leave anyone indifferent.
cook time: 6h
Isla Thatcher
Creamy Soufflé Cake Delight

Nutrition Facts (per serving)

328
Calories
18g
Fat
37g
Carbs
5g
Protein

Ingredients (8 portions)

For the biscuit::

Sugar 120 g
Wheat flour 120 g
Butter 40 g
Milk 80 g
Vanillin 1 g
Eggs 2 pc
Soda 1 g

For the soufflé::

Sugar 300 g
Butter 200 g
Water 170 ml
Milk 100 g
Vanillin 1 g
Gelatin 15 g
Condensed milk 150 g
Egg whites 4 pc

For the glaze::

Butter 20 g
Chocolate 100 g
Heavy cream 80 g

Recipe instructions

Step 1

Step 1
First of all, you need to prepare a sponge cake for the cake. To do this, combine the eggs with sugar and beat with a mixer into a fluffy foam.

Step 2

Step 2
Then, stirring by hand, add the hot mixture of milk and butter and the mixture of flour, soda and vanilla. Whisk until smooth. Pour the finished dough into a baking dish (18-20cm). Place the pan in the oven, preheated to 180 degrees for 30-40 minutes.

Step 3

Step 3
Cool the finished biscuit and cut into 2 layers.

Step 4

Step 4
To prepare the soufflé, soak the gelatin in 70 ml of cold water and let it stand for 20 minutes.

Step 5

Step 5
Separately, add egg whites to a mixing bowl. Beat them at maximum speed until fluffy and fluffy.

Step 6

Step 6
At the same time, heat 100 ml of water with sugar and bring to a boil. Boil the syrup to a temperature of 110 degrees.

Step 7

Step 7
Then, also while beating the whites, add the sugar syrup in a thin stream and continue beating until the mass cools down, at least to a warm state.

Step 8

Step 8
Heat some milk in a ladle and dissolve the swollen gelatin in it.

Step 9

Step 9
Stir the gelatin mass into the protein cream.

Step 10

Step 10
Then add soft butter.

Step 11

Step 11
Pour in condensed milk. Stir constantly during the process so that all the added ingredients are evenly mixed into the soufflé.

Step 12

Step 12
Prepare a ring to assemble the cake. Place one of the cake layers on the bottom.

Step 13

Step 13
Place half of the resulting souffle on top of the cake, then the second cake and the remaining soufflé on top. Twist a little and tap the mold to release excess air. Place the pan in the refrigerator for several hours or in the freezer. there it will harden much faster.

Step 14

Step 14
Remove the finished, frozen cake from the mold by walking around in a circle with a sharp knife.

Step 15

Step 15
For the glaze, melt the chocolate with cream and add a little butter. Leave the glaze for a while to cool to room temperature.

Step 16

Step 16
Fill the finished cake with chocolate glaze. Place in the refrigerator to let the chocolate harden. You can then decorate the top to your liking, such as a sprinkle of grated white chocolate. Or you don’t have to decorate it. After all, chocolate itself already looks very tasty! Enjoy your tea!

Additional rubrics

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