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Print Recipe
Cake with Almonds and Cream Souffle Recipe
Nutty sponge cake, with a delicate layer of cream souffle with prunes and dried apricots added to it, will adorn any festive table. The cake is well soaked in syrup and very juicy. This dessert does not use butter, but the taste of this cake is simply delicious.
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Impregnation:
For the souffles:
Cream for cake alignment:
For decoration:
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Impregnation:
For the souffles:
Cream for cake alignment:
For decoration:
Instructions
  1. Chop the almonds. Combine flour, starch and baking powder. Add the nuts to the flour
    Chop the almonds. Combine flour, starch and baking powder. Add the nuts to the flour
  2. Separate the whites from the yolks. Whisk the whites with half the sugar. Beat the yolks with the second half of the sugar. To the yolks enter the whites and flour mixture
    Separate the whites from the yolks. Whisk the whites with half the sugar. Beat the yolks with the second half of the sugar. To the yolks enter the whites and flour mixture
  3. Fill out the form with the test. Bake at 180 degrees and Cool for 45 minutes. Cut the sponge cake
    Fill out the form with the test. Bake at 180 degrees and Cool for 45 minutes. Cut the sponge cake
  4. To prepare spray: pour the sugar and water and bring to a boil
    To prepare spray: pour the sugar and water and bring to a boil
  5. Dissolve the gelatin. Beat cream with powdered sugar. Add the yogurt to the gelatin. Add the cream. Divide into 3 parts, add dried fruits
    Dissolve the gelatin. Beat cream with powdered sugar. Add the yogurt to the gelatin. Add the cream. Divide into 3 parts, add dried fruits
  6. Collect the cake: soak the cakes, layer the sponge souffle
    Collect the cake: soak the cakes, layer the sponge souffle
  7. Put it in the refrigerator. Align with cream. Decorate. Serve
    Put it in the refrigerator. Align with cream. Decorate. Serve

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