Cake soufflé with tangerine and champagne

Preparation. Cake soufflé with tangerine and champagne

Exquisite French dessert with tender soufflé is sure to please you whatever the occasion.

• Butter – 150 g
• Sugar – 230 g
• Eggs – 3 PCs
• Vanilla sugar – 2 packs.
• Salt – a pinch
• Baking powder – 1 tsp
• Flour – 125 g
• Starch – 25 g
• Gelatin – 12 g
• Sour cream – 250 g
• Champagne – 250 ml
• Cream 30% – 200 ml
• Tangerines – 500 g
Mix the sifted flour, potato starch, baking powder. Butter RUB with sugar and vanilla sugar until smooth. Then one by one add eggs and mix. Next, mix the prepared dry and wet ingredients, add a pinch of salt.
Tip: if you use pure vanilla, it is necessary to take the tip of a knife, make it less bitter in the dish.
Form cover with parchment, grease with butter and place the dough spread on the form. Bake for 20-30 minutes at 180 degrees. The willingness of cake check wooden skewer. The finished cake let cool at room temperature.
Tangerine syrup. Tangerine peel and separate into slices. Put in a saucepan, add sugar and water, bring to the boil and remove from heat.
Souffle. Gelatin fill with champagne, add the cooled tangerine syrup. Whisk sour cream with sugar, vanilla sugar and cream. Pour in the gelatine and champagne. In Soursop jelly, add a few Mandarin slices and set aside to chill in the refrigerator on the bottom shelf.
Pour chilled soufflé onto the cooled cake and send for 20 minutes in the fridge to harden.
Jelly. Heat the syrup from the oranges, sprinkle the gelatin and mix.
When the soufflé cools, cover it jelly and decorate arbitrarily tangerines. Place in the refrigerator until fully cured for 2-3 hours.