Soufflé Cake

Name: Soufflé Cake
Ingredients: For the sponge cake:; 1/2 cup butter (about 100 grams); 1/2 cup sugar (about 100 grams); 2 egg yolks; 1 cup flour (about 140 grams); 1 tsp baking powder; Soufflé:; 6 egg whites; 1 3/4 cups sugar (about 360 grams); 7 oz butter (about 200 grams); 1/3 cup sweetened condensed milk (about 100 grams); 8 grams agar agar; 1 tbsp lemon juice; 2/3 cup water (about 140 ml); 1 tbsp vanilla extract; Glaze:; 2.5 oz dark baking chocolate (about 75 grams); 3.5 oz butter (about 50 grams)

vika_flavors @vika_flavors

France, Haute Savoie, Annemasse

Soufflé Cake

vika_flavors @vika_flavors

France, Haute Savoie, Annemasse

Saved

Ingredients

For the sponge cake:
1/2 cupbutter (about 100 grams)
1/2 cupsugar (about 100 grams)
2egg yolks
1 cupflour (about 140 grams)
1 tspbaking powder
Soufflé:
6egg whites
1 3/4 cupssugar (about 360 grams)
7 ozbutter (about 200 grams)
1/3 cupsweetened condensed milk (about 100 grams)
8 gramsagar agar
1 tbsplemon juice
2/3 cupwater (about 140 ml)
1 tbspvanilla extract
Glaze:
2.5 ozdark baking chocolate (about 75 grams)
3.5 ozbutter (about 50 grams)

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Steps

1

Beat the softened butter with the sugar until it becomes fluffy (to dissolve the sugar as much as possible).
2

Add the egg yolks and beat well again.
3

Sift the flour and add it to the butter mixture with the baking powder. Knead the dough.
4

On parchment paper, draw 2 circles the size of the form in which we will assemble the cake (I used 9 inches). Divide the dough in half and fill the two circles using a spatula.
5

Bake in a preheated oven at 390°F (200°C) for about 10 minutes. Each oven is different, so watch the baking process. Once out of the oven, trim the sponge cakes and let them cool completely.
6

Soak the agar agar in 2/3 cup of water and let it sit for 1.5 to 2 hours.
7

Whip the softened butter with the sweetened condensed milk and vanilla extract and set aside (do not refrigerate!).
8

After a few hours, heat the water with the agar agar and bring to a boil. Stir constantly, boil for one minute, and add the sugar.
9

While stirring constantly, bring the syrup to a boil. The sugar should dissolve completely. When the mixture increases and becomes very foamy, remove from heat. Let the syrup cool to about 176°F (80°C) (just let the syrup sit for 5 to 10 minutes).
10

Beat the egg whites until foamy, pour in the lemon juice, and continue beating until stiff peaks form.
11

While constantly whipping, pour the cooled syrup in a thin stream. The mixture will increase significantly in volume.
12

Gradually add the buttercream and mix at low speed. When all the cream is incorporated, the soufflé is ready.
13

Start assembling the cake. Place one sponge cake at the bottom of the form, pour half of the soufflé on top, place the second sponge cake, and then the remaining soufflé. Leave the cake in the fridge to set for 2-3 hours.
14

When the soufflé has cooled well, prepare the glaze. Melt the chocolate with the butter, let it cool slightly, and pour over the cake. Decorate as desired and return the cake to the refrigerator.
15

After 2-3 hours, remove the round form from around the cake.
16

And here is what a slice of the cake looks like. Enjoy!