Usuba
Soufflé cake with sponge layer
A delicate two-layer cake: crispy sponge cake and airy gelatin mousse. Perfect for festive tables and special occasions.
- Total
- 30 min
- Standard serving
- 179.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Separate the egg yolks from the whites. Save the whites for the soufflé.
Whisk the egg yolks with 0.5 cup of sugar until pale and fluffy.
Add softened margarine and stir.
Gradually add flour mixed with baking powder, stirring.
- 2
Step 2
Place the dough in a greased baking dish.
Bake at 180–200 degrees for 20 minutes until golden brown.
Remove the cake from the pan and cool completely.
- 3
Step 3
Dissolve gelatin in 1/4 cup of cold water and let it swell.
Put the gelatin in the microwave for 30 seconds to dissolve completely.
Cool the dissolved gelatin to room temperature.
- 4
Step 4
Whip the egg whites with lemon juice into a foam.
Gradually add 1 cup of sugar, continuing to whisk.
Beat until stiff peaks form.
Pour the cooled gelatin in a thin stream, continuing to whisk.
- 5
Step 5
Line a springform pan with plastic wrap, allowing the edges to hang over the sides of the pan.
Place the chilled cake layer on the bottom of the mold.
Pour the soufflé over the cake layer.
Put the cake in the refrigerator until the mousse is completely set.
- 6
Step 6
Remove the cake from the mold by pulling the edges of the plastic wrap upward.
Pour melted chocolate or glaze over the top as desired.
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