Cake souffle with fruit in jelly

Servings: 8, Cooking time: 3 hours

Ingredients

• Wheat flour 1 cup
• Egg – 8 pieces
• Butter – 270 g
• Sugar – 570 g
• Condensed milk – 250 g
• Gelatin – 60 g
• Citric acid -1/4 teaspoon
• Frozen fruit – 350 g

Step-by-step recipe of cake souffle with fruit in jelly

1. Separate the whites from the yolks.
2. We will need 3 tanks. In the first capacity, add 4 whites. Add 4 whites to the second tank. In the third capacity, add 8 yolks.
3. Whites put in the fridge.
4. Add 125 grams of sugar to the yolks.
5. Beat at high speed.
6. After the mass increases by 2 times, add 100 grams of butter in 2 stages.
7. Turn off the mixer.
8. Then add flour with baking powder to the mass.
9. Stir by hand.
10. We spread the mixture in a detachable baking dish.
11. We bake the cake in a well-heated oven for 25–30 minutes, at a temperature of 180–190 degrees.
12. Then lay out the cake on the grid and let cool.
13. In 800 grams of boiling water, add 200 grams of sugar.
14. We bring to complete dissolution of sugar.
15. Add frozen fruit.
16. Bring to a boil.
17. Soak gelatin in three containers.
18. In the first container add 10 grams of gelatin and 50 grams of cold water.
19. Add 10 grams of gelatin and 50 grams of cold water to the second tank.
20. Add 40 grams of gelatin and 200 grams of cold water to the third tank.
21. Cut the cooled cake in 2 parts.
22. We lay out the first cake in a split form. For security, the edges of the form can be covered with parchment paper so that its edges are higher than the edges of the form. As for Easter cakes.
23. We set aside.
24. Meanwhile, we are preparing an oil cream.
25. In a bowl, beat 170 grams of butter at room temperature, until fluffy.
26. Then, gradually, add condensed milk in three stages.
27. Beat 5 minutes until smooth.
28. Set aside, but not in the fridge !!!
29. Cooking the first layer of the soufflé. In the soaked gelatin (first capacity) add 60 grams of sugar and melt, not boiling.
30. Beat 4 squirrels at high speed.
31. After lifting the proteins, add citric acid at the tip of a teaspoon.
32. Gradually add 60 grams of sugar and some vanilla.
33. Then, without stopping the beating, pour in a thin stream of warm gelatin.
34. Whip 1 minute.
35. Reduce the mixer speed to a minimum and gradually, in 3 stages, add half of the buttercream.
36. Turn off the mixer.
37. Pour soufflé on the first layer of the cake.
38. Put in the fridge for 30-40 minutes.
39. In the meantime, melt the gelatin in a third tank.
40. Pour into cooled fruit syrup.
41. Stir gently so that bubbles do not form.
42. Remove from the refrigerator the form with the frozen soufflé.
43. Pour half the finished jelly on the souffle.
44. Put in the fridge until it freezes.
45. Cooking a second layer of soufflé. In the soaked gelatin (second capacity) add 60 grams of sugar.
46. Heat, but not boil.
47. Beat 4 squirrels at high speed.
48. After lifting the proteins, add citric acid at the tip of a teaspoon.
49. Gradually add 60 grams of sugar and some vanilla.
50. Then, without stopping the beating, pour in a thin stream of warm gelatin.
51. Whip 1 minute.
52. Reduce the mixer speed to a minimum and gradually, in 3 steps, add the rest of the oil cream.
53. Turn off the mixer.
54. Remove from the refrigerator a mold with a frozen jelly layer.
55. Pour 1/4 of the souffle onto the frozen jelly.
56. Put the second part of the cake on top.
57. Pour the remaining souffle onto the cake.
58. Put in the fridge freezer for half an hour.
59. Then, in a frozen souffle, pour the jelly on top.
60. Put in the fridge until it freezes.
61. After, we get the form.
62. Open the sides of the form and shift the cake.

Enjoy your meal.