Recipe: Shortcrust Easter cake with Tenderloin soufflé step by step with pictures | Handy.Recipes

Shortcrust Easter cake with Tenderloin soufflé

Cooked shortbread cake with soufflé

Nutritional Value

I know there are recipes with Bird's Milk on Povarenka... But mine is different from all the recipes, even if not so many differences, but they are. This pie is a favorite in my house during the spring and fall season, when the chickens lay a lot of eggs and you can make this soufflé. Since we don't eat store-bought eggs raw.

Author of the recipe

Ingredients for sandy soufflé cake " tender":

  • Margarine (I use creamy margarine. for the dough) - 125 g
  • Sugar (for the dough) - 1 glass
  • Salt (on a tip of knife. for the dough)
  • Egg yolk (for the dough) - 4 pcs
  • Wheat flour / Flour (250 ml each for the dough) - 2 glass
  • Dark Chocolate (1-2, more can be added) - 2 slices.
  • Cream (or thick milk) - 1 tablespoon
  • Egg Whites (in souffle) - 4 pcs
  • Gelatin (quick-soluble in souffle) - 1 tablespoon
  • Sugar (in soufflé) - 6 tablespoon
  • Cream (or heavy milk in a soufflé) - 150 ml
  • Vanilla sugar - 1 package.

How to cook sand cake with soufflé " tender" step by step with photos

Grate cold margarine.

Add 1 cup (250 ml) of sifted flour.

Using your fingers knead into a crumble.

Then add salt, sugar and 0.5 tbsp vanilla sugar. Stir well

Introduce the yolks one at a time, stirring well.

Like this..

Then add another 1 cup of sifted flour.

And knead the dough. Wrap it in clingfilm and chill for 20 minutes.

Put cooled dough into parchment-lined pan. I have a pan without a handle.

Now use your fingers to knead the dough, first around the bottom of the pan and then around the sides to form a rim. Then I use the convex side of a spoon to smooth out the marks from my fingers. Put it in the cold for 10 minutes. Preheat the oven to 200 degrees.

Bake the cake in the preheated oven at 200 degrees for 25 minutes.

Break up the chocolate and pour the cream. Heat in a water bath or in a microwave oven at full power for 15 seconds, stir well until the chocolate is dissolved.

Brush the shortbread base with melted chocolate.

Pour cold cream over the gelatin and let it swell.

Whip cooled whites into a stiff froth.

Then add sugar by tablespoonfuls without stopping to whisk. At the end add 0.5 tbsp of vanilla sugar.

Beat until stiff and frothy.

Now dissolve the gelatin. To do this, heat the cream with the gelatin until hot. You can do it in the microwave, 30 seconds is enough. Stir well. Pour in the whites little by little, beating on low speed.

Whisk on low speed until bubbles appear.

Pour the egg white mixture onto the cake.

Like this. And put it in the cold for 1 or 2 hours. Until the cake hardens.

The soufflé has set. Take it out of the mold.

And have a nice cup of tea!!! It's very tasty! Very delicate! And very sweet! For those who don't like very sweet, you can use less sugar.

I made this one a little bit earlier. Here is the cocoa base with no chocolate.

And here I overcooked the base in the oven (it was an experiment), it turned out a little stiff, but delicious too...

Nutritional Value:

Whole Dish:
4096.3 Calories
81.7 g
176.7 g
643.3 g
330.3 Calories
6.6 g
14.3 g
51.9 g

Salt, Flour, Wheat Flour, Sugar, Sweet, Smooth, Cream, Egg Yolk, Baking, Vanilla sugar, Chocolate, Gelatin, Fluffy, Cakes, Egg White, Pastry

More recipes from the category:

Terms of use | Contact us Handy.Recipes © Copyright 2021. All Rights Reserved. Sitemap