The cake with protein soufflé turns out to be tender, tasty, juicy - the perfect taste for a festive dessert!
It is necessary
- For the chocolate crust:
- Butter - 80 g
- Sugar - 1/3 cup
- Yolk - 2 pieces
- Baking dough - 0.5 tsp
- Cocoa powder - 2 tablespoons
- Flour - 1 glass
- For the vanilla crust:
- Butter - 80 g
- Sugar - 1/3 cup
- Yolk - 2 pcs
- Baking dough - 0.5 tsp
- Vanillin - 1 sachet
- Flour - 1 glass
- Half a glass of milk or cream for impregnation
- For protein soufflé:
- Egg white - 4 pcs
- Sugar - 1 glass
- Vanillin - 1 sachet
- For the cream:
- Yolk - 2 pcs
- Sugar - 1/2 cup
- Flour - 1 tablespoon
- Milk - 200 ml
- Oil - 200 g
- Cocoa powder - 2 tablespoons
- Nuts or chocolate chips can be used for decoration.
Instructions
Step 1
The butter for the cakes and cream should be soft, at room temperature, so we take it out of the refrigerator in advance. We put the oven to heat up to 180 degrees. First, prepare the chocolate crust. We separate the whites from the yolks, while we put the whites in the refrigerator. Beat soft butter with sugar until light and sugar dissolve, add 2 yolks, beat until smooth. Sift flour, cocoa and baking powder into a separate bowl. Gradually add the flour mixture to the egg mixture, knead the dough. It should be soft and should not stick to your hands. If necessary, add more flour to the desired consistency.
Step 2
Put the baking parchment in a large round shape, spread the dough over it with our hands, forming a round cake. We bake in the oven for 10-15 minutes until tender. We check the readiness with a toothpick or wooden skewer.
Step 3
We make the vanilla crust in the same way: beat the butter with sugar, add 2 yolks. But instead of cocoa, add vanillin to the flour mixture, sift everything together and knead the dough.
Step 4
We take out the finished chocolate cake from the oven, put vanilla in its place. We bake until tender.
In the meantime, take a round plate with a diameter slightly smaller than the baking dish, and cut a circle from the finished cake along it. We put off the trimming for now. We do the same with the vanilla crust. We put the cuts from the cakes back into the mold and put them in the oven for another 5-10 minutes, so that they are more crispy and crumbly. Grind the cakes with a blender into small crumbs. Set aside the cakes for now.
Step 5
Making a soufflé. Beat the egg whites with sugar and vanilla until they are hard peaks (15-20 minutes minimum). Cool the oven to 150 degrees. Put the parchment in a baking dish. Distribute the protein mixture evenly and put it in the oven for 40 minutes. We check the readiness with a wooden skewer, it should come out of the soufflé dry. We also cut the soufflé to the shape of a round plate. We won't need the leftovers.
Step 6
While the soufflé is being prepared, make a custard. Mix the yolks, sugar, flour, milk and cocoa, set the heat to medium. While stirring constantly, bring the cream to a boil and remove from heat. Wait until it cools down a little.
Step 7
When the soufflé is ready (do not forget to cut it on a plate!), Collect the cake. We spread the first chocolate cake on a large, beautiful dish. We saturate it with milk. Lubricate the cake with cream. Place the soufflé on top, on top of it - again the cream, then the vanilla crust. We also saturate the top cake abundantly with milk. Lubricate the top and sides with all the remaining cream. We decorate the cream with crumbs from cake layers, nuts, chocolate chips. Bon Appetit!
