Usuba
Bird's Milk Soufflé Cake
A delicate cake with an airy structure and chocolate glaze. The batter rises in the oven and then naturally settles, creating a characteristic texture. The top is covered with a thin layer of melted chocolate mixed with butter.
- Total
- 180 min
- Standard serving
- 175.1 g
Ingredients
Total 7
Instructions
- 1
Step 1
Beat 4 egg whites until stiff peaks form.
- 2
Step 2
Beat 2 whole eggs, 4 egg yolks, and 6 tablespoons of vanilla sugar until smooth.
Mix 200 g of flour with 6 teaspoons of baking powder.
Gradually add the flour mixture to the beaten eggs with sugar, then pour in 2 cups of milk, stirring until smooth.
Add 2 tablespoons of melted butter and stir.
- 3
Step 3
Whip the remaining 4 egg whites until stiff peaks form and carefully fold into the batter, mixing from bottom to top.
- 4
Step 4
Line the cake pan with a baking sleeve, cut along the seam.
Pour 1 tablespoon of melted butter on the bottom, then pour in the batter.
Place in a preheated 180-degree oven for 30–40 minutes. The dough will rise, but will naturally settle after being removed from the oven.
- 5
Step 5
Let the cake cool, then refrigerate.
For the glaze, melt 150 g of butter and 100 g of dark chocolate on the stove.
Cover the cooled cake with glaze and return to the refrigerator until completely set.
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