Sponge cake with soufflé
Description
You can serve the colorful cake at the table right after assembly; you don’t need to leave it in the refrigerator to soak, so the soufflé doesn’t melt. You can buy jelly of any kind and sour cream of any fat content—whatever you prefer.
Instructions
- 1
Step 1
Prepare the ingredients listed.
- 2
Step 2
Crack three chicken eggs into the bowl of a food processor or mixer, add 1 tablespoon of sugar and 1 pinch of salt. Beat everything on high speed for about 3–5 minutes.
- 3
Step 3
Into the whipped mixture, add 1 tbsp wheat flour and fold it in gently.
- 4
Step 4
Preheat the oven to 180°C, grease the pan with butter and pour in the sponge batter. Bake the layer for about 25–30 minutes, then remove from the oven and let cool. Bake the second layer the same way using the same ingredients. Cool both layers and soak them with syrup, honey water, or sugar water.
- 5
Step 5
Empty the peach jelly into a deep bowl and add hot water using half the amount stated on the package. For example, if the package calls for 400 ml of liquid, use 200 ml and stir well until the gelatin is fully dissolved.
- 6
Step 6
Put the sour cream into a deep bowl, add 1/2 cup of sugar, and pour in the peach jelly. Mix everything thoroughly.
- 7
Step 7
Line the baking dish with plastic wrap and pour in the sour cream with jelly, reserving about 0.5 cup separately. Place the dish in the refrigerator for about 40–60 minutes until the soufflé sets.
- 8
Step 8
Place the first sponge layer on a plate. Peel the banana and slice it. Arrange the slices on the sponge layer. Remove the plastic wrap from the set soufflé and flip it directly onto the sponge layer with the bananas. Place the second sponge layer on top, then spread the remaining cream over it, trying not to let it spill down the sides. On the cream, arrange the prepared cookies, any fruits, berries, fresh mint or rosemary.