Cake-souffle «Cherry Pleasure» + chocolate glaze

Cake-souffle «Cherry Pleasure» + chocolate glaze

Form 22 cm



Flour — 260 gr

Cocoa — 2 tablespoons.

Water — 260 g

Sugar — 150 gr

Vegetable oil — 100 gr

Soda — 1 tsp.

Vinegar (6%) — 2 tsp.




juice (cherry) — 500 gr

Sugar — 75 gr

Manka Mistral — 40 gr

Gelatine — 12 g


Chocolate glaze:

Cocoa — 35 gr

Water — 100 ml

Sugar — 150 gr

Salt — pinch

Vanillin — 1/2 sachet

1. BISCUIT: Add vegetable oil and vinegar to the water.

2. Sift the flour, soda and cocoa. Add sugar. Mix. Mix dry ingredients with liquid. Knead the dough. Long not to knead, the most important thing is that there is no dry clots. The dough is poured into a mold and baked in preheated to 180 g for 20-25 minutes. Sponge cake on the grate.

3.While the sponge cake is cooling down, cook souffle: Soak the gelatin in 70 ml of juice (from the total volume) and let it swell for 40 minutes. Or agar-agar. The ratio of agar to gelatin is 1: 4

4.Varim usual manna porridge.
Step-by-step photo of the recipe: Post cake-souffle Cherry pleasure + chocolate lean glaze
5. Let the ready porridge cool down a little. In the meantime, heat gelatin until completely dissolveddishes with semolina porridge put in a large container with very cold water and beaten with a mixer until the mass begins to lighten, it becomes room temperature and the rims of the mixer will not leave a clear contour on the mass. In mousse we introduce gelatin and once again we beat well.

6.if you have a detachable ring for a cake or acetate film, then it will greatly facilitate the assembly of the cake …. I have nothing … so I came to the aid of folders, files … At the bottom of the split form we put a biscuit, pour out the souffle on top. We put the cake in the refrigerator for at least 5 hours, and preferably at night.

7.prepare the CHOCOLATE EYES: In a saucepan pour the cocoa and add water. Heat on the stove until the cocoa is completely dissolved.

8. Add sugar and vanillin to the pan. We bring it to a boil and boil for another minute 3.

9. Chilled syrup poured into a jar and store in the refrigerator.

10. we take the finished cake out of the refrigerator, release it from the mold, if the edges are not even, then we straighten them with a hot knife or scapula and water the glaze, since the glaze is not very thick, it quickly drains off the cake. Or we decorate at your request !!! BON APPETIT!!!

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!

Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!

And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.

Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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