Cake-souffle "Ursula"

Description

Whether you love Italian meringue as I love her? So just imagine: delicate soufflé meringue with a pleasant acidity berries and whipped cream on a substrate of a soft chocolate brownie. And all this under a thin layer of sweet glaze. Recommend.

Ingredients

Flour

85 г
Salt

1/4 ч. л.
Leavening agent

1/3 ч. л.
Chocolate milk

100 г
Butter

100 г
Sugar

180 г
Chicken egg

2 шт
Vanilla
The juice of a freshly squeezed

270 мл
Egg white

3 шт
Lemon juice

1.5 ст. л.
Sugar

270 г
Gelatin

22 г
Cream

240 мл
White chocolate

150 г
Cream

6 ст. л.
The juice of a freshly squeezed

3 ст. л.

Cooking

Prepare brownies. Melt the chocolate with butter in microwave or in a water bath.

Add sugar, then eggs one at a time. And the flour with the baking powder, vanilla and salt. Bake for 30 minutes at 180 degrees.

While baking brownies, cooking a souffle. According to the simplified program. Mix protein, lemon juice and sugar. Put in a water bath and start whipping (5-10 minutes before peaks).

Add a couple of tablespoons of juice. Still a little whisk and remove from the water bath. It turned out a great berry meringue.

Pour the remaining juice into a saucepan together with sugar and heated over low heat. Then add pre-soaked gelatin. Prior to the dissolution.

Gently beat in the juice with the gelatin to the meringue. Separately whisk the cream, and also gradually introduce them to the mainstream.

Slightly cooled brownies. Placed in the split mold and pour on top of marshmallows. Sent to several hours in the refrigerator.

After curing gently remove the soufflé from the mold.

Prepare the glaze. Melt white chocolate with cream and add to it juice for color. Turns a delicious sweet translucent mass.

Pour on top of cake with glaze again and put into the fridge so the frosting became more viscous. Ready!

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