Souffle Cake

4 servings

30 minutes

The soufflé cake is a true culinary masterpiece inspired by Greek cuisine, known for its refined combination of textures and flavors. The light airy sponge at the base of the dessert is complemented by a delicate egg white soufflé, creating a harmony of sweetness and lightness. The history of such desserts dates back to ancient times when culinary masters experimented with eggs to create airy and exquisite sweets. This cake has a tender, melting taste with a slight tang from lemon juice that adds freshness. The soufflé set with gelatin gives the dessert a stable yet airy structure. It's the perfect choice for a festive dinner or a cozy evening with a cup of fragrant tea, especially if topped with melted chocolate for added depth of flavor.

Energy value per serving

• Calories: 694.9
• Proteins: 12.6g
• Fats: 25.9g
• Carbohydrates: 103.8g

Ingredients

• Chicken egg: 3 pc
• Wheat flour: 1 glass
• Sugar: 1.5 glass
• Margarine: 100 g
• Baking powder: 2 tsp
• Gelatin: 1 tbsp
• Lemon juice: 1 tsp

Cooking steps

1. For the test you will need: 3 chicken eggs; 1 cup of flour; 0.5 cup of sugar; 100 grams of margarine; 2 teaspoons of baking powder.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Wheat flour: 1 glass
   • Sugar: 1.5 glass
   • Margarine: 100 g
   • Baking powder: 2 teaspoons

2. For the soufflé you will need: 3 egg whites; 1 cup of sugar; 1 teaspoon of lemon juice; 1 tablespoon of gelatin.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 1.5 glass
   • Lemon juice: 1 teaspoon
   • Gelatin: 1 tablespoon

3. Separate the yolks from the whites. Keep the whites for the soufflé, and beat the yolks with sugar, adding softened margarine. Gradually add flour mixed with baking powder. Pour the batter into a mold and bake at 180–200 degrees for 20 minutes. Remove the cake from the mold and let it cool completely.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 1.5 glass
   • Margarine: 100 g
   • Wheat flour: 1 glass
   • Baking powder: 2 teaspoons

4. Soak gelatin in 1/4 cup of cold water and let it swell. Place gelatin in the microwave for 30 seconds to dissolve. Cool it down. Whip the egg whites, adding lemon juice. Gradually add sugar while continuing to whip. Whip until peaks form. Slowly add the cooled gelatin. Whip everything together.

   Required ingredients:

   • Gelatin: 1 tablespoon
   • Lemon juice: 1 teaspoon
   • Sugar: 1.5 glass

5. Place food film in a removable mold, letting the edges hang over. Lay the cake layer, pour the soufflé on top, and refrigerate until set. Then, pull the cake out of the mold by the edges of the film and pour melted chocolate or glaze over it.

   Required ingredients:

   • Gelatin: 1 tablespoon