"Smuglyanka" cake is a dish of Chuvash cuisine. In Cheboksary, this delicacy is very often prepared for the holidays. It turns out to be very light, tasty and airy. Soaked in a creamy soufflé.
It is necessary
- - 3 eggs
- - 100 g granulated sugar
- - 75 g flour
- - 25 g starch
- - 1 tsp. baking powder
- - 3 tbsp. l. cold water
- - 200 ml cream
- - 250 g of condensed milk
- - 125 ml milk
- - 10 g gelatin
- - 120 g mascarpone
- - 50 g dark chocolate
Instructions
Step 1
Prepare the dough. Separate the whites from the yolks. Whisk egg whites and granulated sugar, add water and beat until foamy. Add the yolks and stir everything well until smooth.
Step 2
Combine the starch, baking powder, and flour. Pour the dough into the yolk-protein mixture in a thin stream and mix. The consistency of the dough will be like sour cream.
Step 3
Cover the baking sheet with parchment paper and pour out the dough, evenly over the surface. Place in an oven preheated to 180 degrees and bake for 15-17 minutes until golden brown.
Step 4
Lightly moisten a towel with cold water, take out the biscuit and turn it over with the paper side up. Wet the paper too and remove it. Roll the sponge cake and leave to cool.
Step 5
Make a creamy soufflé. Soak gelatin in milk and leave for 15 minutes. Mix condensed milk and cream, put on low heat and bring to a boil, about 1-2 minutes.
Step 6
Remove mixture from heat, add gelatin and stir until gelatin dissolves. Leave to cool. Add mascarpone to the cooled cream and beat with a mixer for about 3-5 minutes. And put it in a cold place for 35-45 minutes.
Step 7
Unfold the biscuit, grease it generously with the soufflé. Roll gently. Put in a cold place for 35-45 minutes.
Step 8
Brush up the roll with the remaining soufflé. Grate the dark chocolate and decorate the roll with it.
