Soufflé cake

To make the soufflé airy and porous, but at the same time dense enough, pre-cool egg whites so the cream mass will whip better.

Ingredients

• For sponge cakes:
• Butter 80 g
• Sugar 80 g
• Egg yolks 3 pcs
• Flour 100 g
• Dough loosener 0.3 tsp
• Salt a pinch
• Vanilla extract 1 tsp
• For soufflé:
• Egg whites 3 pcs
• Agar-agar 1 tsp
• Citric acid ¼ tsp
• Water 270 g
• Sugar 430 g
• Butter 180 g
• Condensed milk 80 g
• Vanilla extract 1 tsp
• For glazing:
• Dark chocolate 70 g
• Khutorok Selianskyi butter, 73 % 40 g
• For decoration:
• Dark chocolate 30 g

Directions

1. Baking the sponges
2. For two sponges with a diameter of 16 cm, beat the butter with sugar and vanilla extract to create a lush light mass.
3. Add three egg yolks one by one, beating the mixture thoroughly each time. The remaining egg whites are placed in the refrigerator in a deep bowl.
4. Sift the flour into a separate bowl, add baking powder and a pinch of salt, and mix.
5. Add dry ingredients to the mixture of eggs and butter. Beat with a mixer until smooth.
6. Place a pastry ring with a diameter of 16 cm on parchment. Spread half of the dough, and evenly distribute it on the surface.
7. Preheat the oven to 180 °C. Put the dough to bake for 15 minutes. Remove the browned sponge from the oven and allow it to cool.
8. Bake the second sponge the same way.
9. Making the soufflé
10. Pour 270 g of water into a large pan, and add agar-agar. Stir and set aside.
11. In a separate bowl, beat butter and condensed milk, and add vanilla extract.
12. Remove egg whites from the refrigerator, and add a pinch of citric acid to them.
13. Bring water with agar-agar to a boil, add sugar and cook the syrup for 10–12 minutes until it makes a thin thread when pulled up with a whisk.
14. Until the syrup reaches the desired consistency and temperature (105–110 °C), beat egg whites to a stable foam.
15. Pour the syrup into the egg whites in a thin stream, continuing to beat them for two minutes. The mass should increase significantly during the beating.
16. Now add condensed milk and buttercream to the mixture of egg whites and syrup. Beat with a mixer on low speed. The soufflé is ready.
17. Making the cake
18. Take a ring to form a cake with a diameter of 18 cm. Put it on a cardboard base. Cover the ring walls with acetate film.
19. Lay the first sponge on the bottom and cover it with half of the amount of the soufflé.
20. Cover the soufflé with the second sponge and pour the rest of the lush white mass. Leave in the refrigerator for two hours.
21. Making the icing and decorating the cake
22. Melt dark chocolate and butter in a water bath. Stir until smooth.
23. Pour the warm icing on top of the cake and spread it evenly over the surface, holding the cake by the base and slowly turning it. Put the cake in the refrigerator for 15 minutes.
24. Break about 30 g of chocolate into pieces and place in a whole pastry bag. Immerse in hot water for a few minutes.
25. Wipe the bag with a dry cloth and cut the tip-off. Take the cake out of the fridge and draw random patterns.
26. Cut a slice and enjoy the fantastically delicate taste of the airy dessert!