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.
Servings 8
Cook Time 120 minutes
Ingredients
Sponge:
- 100 gram Almonds
- 4 pieces Chicken eggs
- 150 gram Flour wheat / Flour
- 50 gram Corn starch
- 150 gram Sugar
- 1 pack Vanilla sugar
- 1,5 teaspoon Baking powder
Impregnation:
- 150 ml Water
- 150 gram Sugar
- 1 pack Vanilla sugar
For the souffles:
- 400 ml Cream (33%)
- 400 ml Yogurt thick
- 200 ml Milk
- 4 tablespoons Sugar powder
- 30 gram Gelatin
- 75 gram Dried apricots
- 75 gram Dried plum
Cream for cake alignment:
- 200 ml Cream (33%)
- 2 tablespoons Sugar powder
For decoration:
- 100 gram Blueberries
- 1 twig Mint
Instructions
- Chop the almonds. Combine flour, starch and baking powder. Add the nuts to the flour
- 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
- Fill out the form with the test. Bake at 180 degrees and Cool for 45 minutes. Cut the sponge cake
- To prepare spray: pour the sugar and water and bring to a boil
- Dissolve the gelatin. Beat cream with powdered sugar. Add the yogurt to the gelatin. Add the cream. Divide into 3 parts, add dried fruits
- Collect the cake: soak the cakes, layer the sponge souffle
- Put it in the refrigerator. Align with cream. Decorate. Serve