•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Cake "The Gypsy Trail" with a Creamy Souffle Recipe
Spectacular, bright, multi-colored plyatsok looks like a cake. And cooking it is much easier and faster. The ornate pattern on the biscuit like a flowing fabric with a catchy pattern on a Gypsy shawl, attracts attention and makes the dessert truly festive. In the classic common version, cottage cheese is used for souffle. In this recipe, I replaced them with fat cream. The souffle turned out to be lighter, tender and homogeneous.
Cook Time 45 minutes
Servings
Ingredients
For the biscuit:
For the souffles:
Cook Time 45 minutes
Servings
Ingredients
For the biscuit:
For the souffles:
Instructions
  1. First of all, I prepare the jelly. It is better to use different colors of jelly. I pour the contents of three packages into bowls and pour boiling water, reducing the amount recommended by the manufacturer on the package by 50 ml. For example, if there is 200 ml of boiling water on the package, I take 150 ml.
    First of all, I prepare the jelly. It is better to use different colors of jelly. I pour the contents of three packages into bowls and pour boiling water, reducing the amount recommended by the manufacturer on the package by 50 ml. For example, if there is 200 ml of boiling water on the package, I take 150 ml.
  2. I pour the jelly into the molds and after cooling, put it in the refrigerator until completely solidified. Then I remove it and cut it into 1x1 cm cubes.
    I pour the jelly into the molds and after cooling, put it in the refrigerator until completely solidified. Then I remove it and cut it into 1x1 cm cubes.
  3. To prepare a biscuit, put the whites, vanilla sugar and sugar in the bowl of the mixer. Whisk until a stable, dense white mass is formed.
    To prepare a biscuit, put the whites, vanilla sugar and sugar in the bowl of the mixer. Whisk until a stable, dense white mass is formed.
  4. Combine the flour with baking powder and sift through a fine sieve.
    Combine the flour with baking powder and sift through a fine sieve.
  5. Combine beaten egg whites with the flour and stir with a silicone spatula. At the end, I introduce the melted (not hot) butter and mix it into the dough.
    Combine beaten egg whites with the flour and stir with a silicone spatula. At the end, I introduce the melted (not hot) butter and mix it into the dough.
  6. All the dough is divided into four parts. In the first part, add two yolks and one tablespoon of flour. Stir. In the second portion, I add poppy seeds. Stir. In the third part, add cocoa powder and one yolk. In the fourth part, add the dry mixture for the jelly. Stir.
    All the dough is divided into four parts. In the first part, add two yolks and one tablespoon of flour. Stir.
In the second portion, I add poppy seeds. Stir.
In the third part, add cocoa powder and one yolk.
In the fourth part, add the dry mixture for the jelly. Stir.
  7. I use a form with a diameter of 21 cm. You can take more. Since the cake from this number of ingredients turned out to be high. The bottom of the form is lined with parchment, greased with oil. For each type of dough, I use different spoons. 1 tbsp in the center of the spread dough layers, alternating in color. The drawing technique is similar to the Zebra pie technique. The order of different layers does not matter and depends on the imagination Bake a biscuit in a preheated 170 degree oven for 40 minutes. I check readiness with a wooden skewer. I remove the finished biscuit from the mold and completely cool it on the grill. Then I cut the cake in half.
    I use a form with a diameter of 21 cm. You can take more. Since the cake from this number of ingredients turned out to be high.
The bottom of the form is lined with parchment, greased with oil. For each type of dough, I use different spoons. 1 tbsp in the center of the spread dough layers, alternating in color. The drawing technique is similar to the Zebra pie technique. The order of different layers does not matter and depends on the imagination
Bake a biscuit in a preheated 170 degree oven for 40 minutes. I check readiness with a wooden skewer.
I remove the finished biscuit from the mold and completely cool it on the grill. Then I cut the cake in half.
  8. For the souffle, I dilute the two remaining packets of jelly in 150 ml. boiling water, stir well and allow to cool completely. Fat cream whisk until a stable dense mass. I add the dissolved jelly to the cream and
    For the souffle, I dilute the two remaining packets of jelly in 150 ml. boiling water, stir well and allow to cool completely. Fat cream whisk until a stable dense mass.
I add the dissolved jelly to the cream and
  9. In the split form, I place the lower part of the biscuit. I spread the cream mass with jelly on it. I lightly tap the form on the countertop, so that the cream mass is evenly distributed and there are no air voids in it.
    In the split form, I place the lower part of the biscuit. I spread the cream mass with jelly on it. I lightly tap the form on the countertop, so that the cream mass is evenly distributed and there are no air voids in it.
  10. Cover with the second half of the biscuit, cut up. I cover the dessert with cling film, so that the top of the biscuit does not dry out. I put the souffle cake in the refrigerator for the night. The souffle freezes completely in 5-6 hours.
    Cover with the second half of the biscuit, cut up. I cover the dessert with cling film, so that the top of the biscuit does not dry out.
I put the souffle cake in the refrigerator for the night. The souffle freezes completely in 5-6 hours.
  11. Bon appetit.
    Bon appetit.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of