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Articles
2020-08-13 / test@t

Cake "Tenderness" with red wine

Delicate, tasty, airy cake with wine soufflé and protein cream. Try to cook this delicious dessert!

Cake "Tenderness" with red wine
Ingredients
  • for the cake
  • - Chicken egg 3 pcs.
  • - Sugar 1 tbsp.
  • - Wheat flour 50 g
  • - Potato starch 50 g
  • - Baking dough 0.5 tsp.
  • - Vanilla sugar 5 g
  • for soufflé
  • - Gelatin 10 g
  • - Sugar 2 tbsp.
  • - Egg yolk 2 pcs.
  • - Egg white 2 pcs.
  • - Semisweet red wine 150 g
  • - Juice (fruit or berry, red) 100 ml
  • for protein cream
  • - Egg white 1 pc.
  • - Powdered sugar 60 g
  • - Water 1 tbsp.
  • - Citric acid 1/4 tsp
  • - Salt 1 pinch (s)

STEP-BY-STEP COOKING RECIPE

Step 1
Let's make the dough. Take 2 eggs and separate the whites from the yolks. Beat 1 egg and 2 yolks with 1 tbsp. l. sugar and 2 tbsp. l. hot water.
Step 2
Add sifted flour, baking powder, vanilla sugar and starch, mix. Preheat the oven to 200 degrees.
Step 3
Whisk 2 egg whites with a pinch of salt until soft peaks.
Step 4
And carefully introduce the protein into the dough.
Step 5
Cover the baking dish with baking paper, spread the dough and level. We bake the biscuit in the oven for 12-15 minutes. Check readiness for a dry match. I have a silicone mold 20 * 20 and a height of 6 cm, it is not necessary to cover it with paper. Remove the finished cake from the oven and cool.
Step 6
Let's make a souffle. Pour gelatin with 5 tbsp. l of cold water. Divide the eggs into yolks and whites.
Step 7
Beat the egg yolks (2 pcs) until frothy with sugar. Add red wine (I have isabella) and fruit juice. If you are cooking for children, substitute juice for wine.
Step 8
Heat gelatin without boiling, then pour a thin stream into the mixture with red wine.
Step 9
While the mass hardens, beat the whites with a pinch of fine sugar until soft peaks.
Step 10
Gently add the proteins to the gelatin mixture. Let the mixture cool slightly.
Step 11
In a mold with a cooled crust, spread the cream soufflé, smooth it over the surface and put it in the refrigerator until it hardens for 3 hours, or better overnight. The cream soufflé slightly permeates the porous crust and hardens.
Step 12
In a small bowl, separate a little of the cream from the total volume and add the green food coloring, mix. Add red food coloring to the remaining cream, mix and get a pink cream.
Cooking time
1h
Servings
6
Catalog

Tags

cake, souffle, protein cream, home cake,

Categories

Cakes, Desserts,
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