Souffle cakes are always more tender than ordinary ones. The mango top layer is prepared from mango juice, and in the souffle you need to add a jar of baby food with mango flavor - it will turn out very tender, airy.
It is necessary
- For eight servings
- For the cake:
- - 2 eggs;
- - 1/2 cup flour;
- - 1/3 cup sugar;
- - 1 teaspoon baking powder.
- For soufflé:
- - 1 glass of cream;
- - 150 g of sugar;
- - 1 jar of mango baby food;
- - 20 g of powdered gelatin;
- - 1 teaspoon lemon juice.
- To fill:
- - 350 ml of mango juice;
- - 10 g of gelatin.
Instructions
Step 1
Prepare the fill. Dissolve gelatin in water, put juice on fire, bring to a boil, add gelatin, stir. Cover the form with cling film, pour the juice with gelatin into it, put it in the freezer.
Step 2
Prepare the crust. Beat eggs with sugar until whitish, add flour and baking powder. These are the proportions for a thin crust of about 1.5 cm. Put the dough in a greased form, put in the oven for 10 minutes. Bake at 180 degrees.
Step 3
Make a soufflé. Pour gelatin with water, set aside. Whisk 2 egg whites with a pinch of salt until stable peaks are formed, add 100 g of sugar for a shiny and dense mass. Whip the cream with the remaining sugar until it thickens. Put baby food on low heat, add gelatin, stir until it is completely dissolved. Then mix food with whipped cream, add whipped egg whites, stir.
Step 4
Take out the mango-filled mold, place the soufflé on top, cover with the crust. Refrigerate for a couple of hours. Cover the cake with a plate, turn it over - the filling will be on top. Serve the finished mango soufflé cake chilled. You can decorate with strawberries, chocolate or any ingredients of your choice.
