Cake with raspberry souffle
Recipe Ingredients
Biscuit:
- 4 eggs
- 7 oz sugar
- 7 oz flour
- Raspberry soufflé
- 1 cup raspberry
- 2 tablespoons gelatin
- 17 oz of 33-35 cream
- 7 oz sugar
Chocolate soufflé:
- 3.5 oz chocolate
- 1 tablespoon gelatin
- 5 oz 33-35% cream
- 3.5 oz sugar
Preparation
Soak 2 tablespoons of gelatin (for raspberry soufflé) in 5 oz of cold boiled water, 1 tablespoon (for chocolate soufflé) – in 3.5 oz, and leave for 1 hour.
To prepare the biscuit, beat the eggs with sugar.
Add flour and mix well.
Grease the mold (my mold is 10.2” in diameter) with vegetable oil or cover with baking paper. Pour the dough in it and bake in the preheated to 350F oven for 50-60 minutes. You can check the biscuit readiness with a toothpick.
To prepare the raspberry soufflé, mash raspberry with a fork, so you would have a mash.
Bring gelatin to a boil, but do not keep boiling. Then cool.
Combine raspberry and gelatin.
Whip the cream with sugar.
Add raspberry and mix well. Place the soufflé in the fridge, so it would slightly thicken and it would be easier to place it on the layer.
Cut the cooked biscuit horizontally into two parts. Leave the lower part in the mold.
Place the raspberry soufflé on the layer and even it out.
Place the second layer on the soufflé. Place in the fridge for 3-4 hours.
Prepare the chocolate soufflé.
Bring gelatin to a boil, but do not keep boiling. Cool.
Melt the chocolate in water bath.
Whip the cream with sugar.
Add chocolate and gelatin and mix well.
Покрыть торт шоколадным суфле, поставить в холодильник на 2-3 часа.
Bon appétit!
