Soufflé cakes are always softer than regular cakes. "Berry" soufflé cake is made from tender biscuit and airy berry soufflé, which melts in your mouth. Already one aroma of delicacies is able to gather all household members together over a cup of tea.
It is necessary
- For biscuit:
- - 110 g of kefir, sugar, flour;
- - 2 g vanilla;
- - 1 egg.
- For soufflé:
- - 400 g of sugar;
- - 145 ml cherry juice;
- - 120 g blackberries;
- - 55 g of raspberry jelly;
- - 50 ml of boiling water;
- - 3 egg whites;
- - 2 tbsp. tablespoons of lemon juice;
- - 1 1/5 tsp agar agar.
Instructions
Step 1
First, let's make a biscuit. Divide the egg into white and yolk. Beat the yolks with 1/3 of the sugar, add kefir to it, add flour and stir. Whisk the whites separately with 2/3 of the sugar, add vanilla to them.
Step 2
Cover the mold with a diameter of 26 centimeters with parchment, grease with oil. Put the finished dough, bake the biscuit for about half an hour at 175 degrees. Chill the sponge cake on a wire rack, then cut in half lengthwise.
Step 3
Pour boiling water over the raspberry jelly, stir until it dissolves to make a sweet syrup. Beat the egg whites until stable peaks, pour in the syrup in a thin stream. Beat for a couple more minutes. Soak agar agar in cherry juice, add lemon juice, put on high heat, bring to a boil, add sugar, simmer for 10 minutes. Then pour this mixture into the whipped egg whites, stir.
Step 4
Now let's start assembling the cake. Place half of the soufflé on the first layer of the biscuit, lay out the blackberries, the remaining soufflé in an even layer. Cover the top with a second biscuit, crushing it a little.
Step 5
If you wish, you can decorate the ready-made berry souffle cake with icing, which is easy to prepare by melting white chocolate in heavy cream. You can just sprinkle with icing sugar. Place the cake in the refrigerator for 1 hour, after which you can serve it.
