Lemon Souffle Cake Recipe | How to Make A Lemon Souffle | Russian Bird's Milk Cake скачать в хорошем качестве

Lemon Souffle Cake Recipe | How to Make A Lemon Souffle | Russian Bird's Milk Cake

Silky lemon souffle with gently sponge cake soaked with lemon syrup and delicious chocolate stains on top. A true cake master piece! If you like the video, please subscribe to my YouTube channel. Also, follow me on   / yumsecret   and   / yum-secret-611717385697974   INGREDIENTS For the Sponge Cake: 5 egg whites, at room temperature ½ cup powdered sugar ¼ teaspoon salt ¼ cup white granulated sugar ½ teaspoon lemon juice ½ cup all-purpose flour For the Lemon Syrup: ¼ cup white granulated sugar ½ cup water Juice and zest of ½ lemon For the Lemon Souffle: 5 egg yolks, at room temperature 1 teaspoon vanilla extract 200g milk ¾ cup (150g) white granulated sugar 1 tablespoon corn starch 2 tablespoons gelatin 10 tablespoons water 13 Tbsp unsalted butter, softened Zest of 1 lemon 5 egg whites, at room temperature ¾ cup (150g) white granulated sugar ¼ cup water Juice of ½ lemon For the Chocolate Drips: 70ml heavy cream 90g dark chocolate 40g unsalted butter PREPARATION Make the Sponge Cake. 1. Preheat oven to 360°F/180°С. Line your 8-inch (20cm) springform with parchment paper. 2. Beat egg whites with a lemon juice until pale and well blended. 3. Add the sugar and continue whipping until stable peaks. 4. In a separate bowl, sift the flour, salt and powdered sugar. 5. Gently fold the stiff egg whites into the flour mixture, just until blended. 6. Pour the batter into prepared 8-inch baking ring. 7. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove cake from pan and set aside to cool down. Make the Lemon Syrup. 1. Combine the water with the sugar in a small saucepan. Bring the mixture just to a boil over medium-high heat. 2. Remove from heat and add the lemon juice. Mix well. 3. Cover and cool completely. 4. Strain the syrup through a sieve. Make the Lemon Souffle. 1. Soak the gelatin in water. 2. In a medium saucepan, combine milk, vanilla extract and lemon zest. Bring to a boil over medium heat. Cover and cool completely about 30-40 minutes. Strain the milk through a sieve. 3. In the bowl, whisk together egg yolks, sugar and corn starch until well blended. Pour the milk into the yolk mixture and mix well. 4. Pour the resulting mixture into the saucepan and cook until thick. 5. Add the gelatin and stir until it is completely dissolved. Set aside to cool down. 6. Then add the softened butter and lemon juice and pierce with a blender. 7. In a small saucepan, combine water and sugar. Bring to a boil over low heat. When the sugar starts boiling, put the sugar thermometer in the saucepan and keep a check on the temperature. When the sugar has reached 115°C (240°F) refresh the egg whites by whisking by hand a minute or so. When the sugar reaches 118°C (245°F), quickly pour the syrup in a steady stream into the middle of the egg whites with one hand whilst simultaneously whisking the syrup into the whites with the other hand, to make a smooth glossy meringue. Whisk the mixture until stable peaks. 8. Gently fold the meringue into the custard, just until blended. Assemble the cake. 1. Place the sponge cake into the prepared 8-inch (20cm) baking ring and impregnationed with lemon syrup. 2. Pour the soufflé onto the sponge cake. 3. Put in the refrigerator to chill. 4. Completely chilled cake cover with ganache or make stains on cake and decorate as you wish. If you want, you can to leave it naked. The cake will also look pretty. Enjoy! How to Make the Chocolate Stains. 1. Place heavy cream in the pan and bring to a boil. Remove from heat. 2. Add dark chocolate and butter. Mix well. 3. Cool the chocolate coating to 33°С / 92°F and make stains on the cake. The cake must be cooled!