For the cake:
- Eggs – 4 pcs
- Sugar – 1 cup
- Flour – 1 cup
- Vanilla sugar – 1 tsp
For the soufflé:
- Milk – 1 cup
- Butter – 300 g
- Eggs – 10
- Sugar – 1 cup
- Gelatin in the granules – 40 g
- Corn starch – 1 tbsp
- 3 tsp vanilla sugar
- Lemon – 1 piece
For the glaze:
- Dark chocolate – 200 g
- Butter – 50 g
Eggs with sugar, beat until fluffy lemon foam. Add the vanilla sugar and continue beating until it dissolves. Gradually add flour and continue beating. Shape Cover the parchment, brush with vegetable oil and pour batter. Several times Tap the shape of the table to release air bubbles. Bake for 20 minutes at 200 degrees. Oven during baking, do not open! Ready to leave the cake to cool off the oven.
Tip: To cake rose, the form in which you need to put the dough should be at room temperature.
Souffle. Separate the whites from the yolks. Cornstarch dissolve in a small amount of water. If starch is added in dry form, it is not completely dissolved and formed lumps. Beat the yolks, gradually adding the sugar and vanilla sugar. To pour the beaten egg yolk with milk and dissolved starch. Boil cream in a water bath, stirring constantly, until viscous honey-like consistency. Remove from heat, cool. Add the soft butter.
Soak gelatin in water at room temperature. Then cook in a water bath until completely dissolved. Protein whisk until fluffy foam, then add parts sugar and lemon juice. A thin stream, pour the gelatin.
Tip: To better whipped whites, add a pinch of salt. Lemon juice will give souffle bright white color and gloss.
Stir in the cream proteins. Korzh, remove from the mold and cut lengthwise into two equal parts. One half of the sponge cake lay in the form, fill it with cream, cover the second Korzh. Allow to solidify the refrigerator 4 hours.
Tip: To precisely cake was cut, use baker’s thread. Gingerbread cake can be cut into 3 parts, one of which will be an interlayer between a souffle.
Chocolate glaze. Dark chocolate melt on a steam bath, add the butter.
The cooled cake, remove from the mold, cover with chocolate icing. Put for 30 minutes in the refrigerator. Cake pass on to a dish, sprinkle with powdered sugar and garnish with walnuts.