Cake with raspberry souffle
Ingredients
biscuit:
- 4 eggs
- 150 g sugar
- 200 g flour
raspberry souffl:
- 300 g raspberries
- 2 tablespoons gelatin
- 500 ml cream 33-35%
- 200 g sugar
chocolate souffle:
- 100 g chocolate
- 1 tbsp gelatin
- 150 ml cream 33-35%
- 100 g sugar
Preparation
To prepare the sponge cake beat eggs with sugar.
Add flour, mix well.
Form (I have a form with a diameter of 26 cm) greased with vegetable oil or cover with baking paper.
Pour the batter, place in a preheated 180 degree oven.
Bake for 30-35 minutes.
The willingness of the cake to check with a toothpick.
Prepare raspberry souffl.
Soak the gelatine in 150 ml of cold boiled water, leave for 1 hour.
Gelatin, bring to a boil, but do not boil.
Then cool.
Raspberry blender or grind with a fork to make a paste.
Whip the cream with the sugar.
Add raspberries and stir.
Add gelatin, stir well.
To put the souffl in the fridge, so it's a little sagastao, and it was conveniently put on the cake.
Ready-made sponge cake, cut horizontally into two parts.
The lower part to keep in shape.
Put on the cake raspberry souffl, smooth.
On souffle put the second cake.
Refrigerate for 3-4 hours.
Prepare the chocolate souffle.
Soak gelatin in 100 ml, allowed to stand for 1 hour.
Gelatin, bring to a boil, but do not boil.
Then cool.
Melt the chocolate in a water bath.
Whip the cream with the sugar.
Add the chocolate, stir.
Add gelatin, stir well.
Cover cake chocolate souffle, put in the refrigerator for 2-3 hours.
Bon appetit!
