Madeleine cake with soufflé

Category: Confectionery
Madeleine cake with soufflé

Ingredients

Biscuits
Eggs 3 pcs
Sugar 160 g
Honey 30 g
Lemon zest 1/2 pc
Butter (margarine for baking) 160 g
Almond essence (optional) 1-2 drops
Flour 160 g
Baking powder 5 g / 1 h. L
Almond petals (crushed almonds) 30 g
Souffle
Cream 35% 300 g
Raspberry pureed with sugar 100 g
Caramel sauce 100 g
Gelatin 10 g
Soaking juice 50 g
For decoration
Cocoa
Ganache

Cooking method

  • I received a form for Madeleine cakes from one of our members of the forum.
  • So I decided to try it out and share with you a simple recipe.
  • Cooking Madeleine cookies
  • We do not need a mixer to knead the dough. This can be done with a regular whisk.
  • Beat eggs with a whisk with sugar and honey.
  • Add almond essence, lemon zest, mix.
  • Madeleine cake with soufflé
  • Melt the oil.
  • Add to the egg mass, mix until smooth.
  • Madeleine cake with soufflé Madeleine cake with soufflé
  • Mix flour with baking powder, sift.
  • Pour in gradually, stirring.
  • Madeleine cake with soufflé
  • At the end of kneading the dough, add almond petals.
  • The dough is thick like a pancake.
  • Madeleine cake with soufflé Madeleine cake with soufflé Madeleine cake with soufflé
  • Some recipes say to refrigerate the dough.
  • I didn't hold it, I baked it right away.
  • We fill the form by ½ the volume. The dough rises well.
  • We bake in the form at 190 * 10 minutes. But try to focus on your oven.
  • It may take less time.
  • Madeleine cake with soufflé Madeleine cake with soufflé Madeleine cake with soufflé Madeleine cake with soufflé
  • Cooking soufflé
  • I did two types. Raspberry and caramel
  • Soak gelatin in juice. (I was soaking in orange juice)
  • Beat the cream until it increases in volume. So that they keep their shape.
  • Madeleine cake with soufflé Madeleine cake with soufflé
  • Divide the cream into two equal parts.
  • Add raspberries with syrup to one.
  • Madeleine cake with soufflé Madeleine cake with soufflé
  • Add caramel sauce to the other part.
  • Stir cream with filler (raspberry and caramel sauce)
  • Madeleine cake with soufflé Madeleine cake with soufflé
  • Melt the gelatin, also divide it into two parts and add to the cream. We mix.
  • Pour the soufflé into the mold. Place the biscuit on top.
  • Madeleine cake with soufflé Madeleine cake with soufflé Madeleine cake with soufflé Madeleine cake with soufflé
  • We put it in the refrigerator.
  • After a while we get the madelens with soufflés.
  • Madeleine cake with soufflé Madeleine cake with soufflé
  • Soufflé with caramel sauce sprinkled with cocoa.
  • Raspberry soufflé was shaded with ganache on dark chocolate.
  • Madeleine cake with soufflé
  • Such madelens are made very quickly and not at all difficult.

The dish is designed for

45 pieces

Time for preparing:

2 hours approx

Note

To prepare such cakes, you can use absolutely any soufflé.
This time I cooked from those products that were found in the refrigerator.

Shahzoda
how lovely! I will cook! Thank you
Tumanchik
Thank you, I will try to repeat
lu_estrada
Lyudochka, sorceress! What wonderful Madelens you have concocted!
Lagri
Mmmmm ... what a treat! I will definitely try to make such. Thanks for the recipe. 🔗
Merri
Cakes are cakes, and how nice it is to eat a pie!
prona
Ludmila, I have a couple of questions ...
1. did you grease the molds for the dough and soufflé with something?
2. Did you cut off the approached madelens (the part that rose above the form)?
Thank you in advance!
P.S. you only out of deep respect
Husky
Natasha, only the first time I greased the mold with butter when baking the madelens themselves. During the next baking, the pan was not greased, since the pan after the first baking was with traces of oil. I did not cut the top of the madelena. Until the soufflé hardened, I simply laid it with the convex side directly on the soufflé and pressed it slightly. But just slightly.
Just today I finished the last Madelens. She baked them from the "Vanilla biscuit on boiling water" dough.
After they cooled down, smeared with fresh ganache.
Then she filled the form with pureed fresh strawberries with gelatin (instead of soufflé) and put the madelens on it.
Oh, and it turned out delicious!
prona
Thanks for the quick response!
I will definitely bake for the weekend
prona
Thank you very much for the wonderful recipe!
Made strictly according to the recipe - very tasty! She pleased both mother and husband (I hope tomorrow the mother-in-law and father-in-law will appreciate)! And my comrades have completely different tastes.
Made with chocolate and strawberries. 45 pieces came out, as written
The biscuit itself came out of the mold easily, but the soufflé did not come out so readily, maybe the gelatin needed more ..... In the strawberry (it was thinner), the biscuit did not stick to the souffle. those that did not stick, cut out the middle, filled the souffle and glued it. Delicious
Thanks again!!!
Madeleine cake with soufflé
Husky
Natasha, what a pretty girl! I'm very glad that you liked it. The fact that the souffles did not peel off the mold, it is clear that there is not enough gelatin. It would have been a souffle a little more abruptly, they would have jumped out of shape themselves. And then their surface is glossy, not matte. But I can't understand why it didn't stick. Usually, if the soufflé has not yet hardened, then the biscuit sticks well. Need to think.
prona
I will do more! So I will find out and report by scientific method-)
Anyuta NN
Thanks to the author for the idea of ​​serving madeleine cakes with soufflé. I wanted to try it for a long time and decided. I really used the dough from another recipe. As a souffle I took strawberries mashed with sugar and gelatin, and orange curd and gelatin. It turned out delicious. But the jelly did not want to stick to the biscuit. In the beginning, when the jelly is liquid, the biscuit only pushes the jelly out of the mold and gets in the way. and then it's too late.
Madeleine cake with soufflé
prona
Can I put in my 5 kopecks?
By typing, and there were many attempts, I found out that it works perfectly with agar-agar. It comes out wonderfully and sticks well.
And the recipe is really cool!
Trishka
Lyudmila, good afternoon!
I always admire your recipes and the flight of imagination.
I wanted to ask you, when you combine soufflé and biscuit, as I understand it, this happens in "batches" by the number of molds.
And while it freezes, the remaining soufflé does not grasp? Just the output of biscuits 45 pcs., And "molds" min. 9pcs., Well, I have 2pcs = 18pcs.
I hope I wrote it clearly.
Thank you!
Husky
Anyuta NN, well, how good the Madelens are! Just like the picture !!
yes, there is such a problem that the jelly is capricious and then "runs away" from the mold when it is combined with the biscuit, then it does not want to "be friends" with the biscuit when it is already too frozen.
Here you need to look for a middle ground. The jelly is almost thickened, but not quite solid yet.

Trishka, Ksyusha, yes soufflé molds are really filled in portions. The rest of the soufflé is in the kitchen in a warmer place so as not to freeze. I don't put it in the refrigerator.
If made with jelly based on mashed fruits, then in general it can be heated to a more fluid state.
Trishka
Thank you!
I'll try ....
Vitalinka
Wonderful cakes!
Luda, and if jelly is made on the basis of mashed fruits, then how much gelatin should be added to the puree?
Bul
Husky, Ludmila, How beautiful it is! We need to buy molds and try to make them!
Husky
Vitalinka, my calculation of gelatin is 10 g per 500 g of liquid components. It doesn't matter if it's cream, danon curd or pureed fruit.

Bul, Thank you!!
Vitalinka
Lyudochka, Thank you!
Husky
The other day I made Madelens with strawberry soufflé according to the recipe from Natusichka.
Great taste and combination with chocolate biscuit according to cake recipe "Mysterious forest"

Madeleine cake with soufflé Madeleine cake with soufflé Madeleine cake with soufflé

Madeleine cake with soufflé

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