Coffee soufflé cake
Description
It goes perfectly with tea and coffee. The coffee sponge soufflé cake is very simple and quick to make—even inexperienced cooks can manage it—as long as you follow the sequence and recommendations in the recipe. Decorate the cake to your taste and preference. Can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Cream together until smooth 50 grams of soft butter, vanilla sugar, and confectioners’ sugar.
- 3
Step 3
Separate the whites and yolks of 3 eggs. Add the 3 yolks to the butter mixture and cream them in again.
- 4
Step 4
Mix the flour, salt and baking powder. Add to the butter–yolk mixture and mix until smooth.
- 5
Step 5
Spread the prepared dough on parchment paper or into a pan 21–22 cm in diameter. Bake at 200 °C for 10 minutes.
- 6
Step 6
Soak agar-agar in 75 ml water for 10–15 minutes.
- 7
Step 7
Beat softened butter with condensed milk until light and fluffy.
- 8
Step 8
Brew strong coffee using any method; you will need 115–120 ml. Do not throw away the coffee grounds—if you like, you can add 2–3 teaspoons to the soufflé.
- 9
Step 9
Pour the coffee into the saucepan with the agar-agar.
- 10
Step 10
Cool the finished cake layer to room temperature; you can line the sides with acetate film.
- 11
Step 11
Beat the egg whites with half a pinch of salt and 2–3 drops of lemon juice until soft peaks form.
- 12
Step 12
Heat agar-agar with coffee over medium heat while stirring; after it comes to a boil, cook for 2–2.5 minutes until thickened, then remove from the heat.
- 13
Step 13
In a thin stream, pour the coffee syrup into the beaten egg whites while continuing to beat. Beat until fluffy. Optionally, you can add 2–3 teaspoons of coffee grounds; this will give the soufflé a special piquancy.
- 14
Step 14
In 2–3 additions, add the butter whipped with condensed milk, and beat with the butter until smooth and uniform.
- 15
Step 15
Spread the soufflé over the base, smooth it out, and set it in a cool place for about 1 hour.
- 16
Step 16
After one hour, unmold the cake and remove the acetate strip; dust with cocoa or a blend of cocoa and confectioners’ sugar; decorate as you like—for example with grated chocolate or pieces of freeze-dried berries. A delicious and beautiful cake is ready to serve. Serve and