Chiffon lemon soufflé cake from the movie "Midnight in Paris"

[Chiffon Lemon Souffle Cake]

Chiffon lemon soufflé cake from the movie "Midnight in Paris"

Category: Confectionery

Ingredients
SANDY DOUGH:
flour (sift)	100g
baking soda	2.5g
powdered sugar	23g
butter (cold)	95g
boiled yolks	20g
almond flour	20g
salt	0.5g
lemon (zest)	1h l.
LEMON SOUFFLE:
eggs	4 things
gelatin	17g
sugar	500g
lemon juice	25-30ml
lemon (zest)	1h l.
cream 33%	400g

Cooking method

• "Midnight in Paris"
• 2011, USA, Spain.
• Director Woody Allen
• I watched the film ... I walk and smile, I am glad of the lightness and some kind of peace of mind. Thank you, beloved Woody Allen, did not disappoint! I highly recommend watching this film to those people who noticed the thoughts that it would be nice to live in another era, to imagine what this or that generation was doing. Sometimes I really want to go there…. I would like to dance the Charleston, meet Dali, and maybe even say hello to ... Trotsky.
• And the film is about a beautiful city, where in every shot you see how much the director loves it. The film is about wonderful people who themselves had no idea about their uniqueness, but simply lived, worked, loved, dreamed. Look!
• 

• 
• Chiffon Lemon Souffle Cake
• Shortbread saber on boiled yolks:
• Sift flour with baking soda on the work surface of the table. Take a grater and rub the butter, dipping it in flour constantly. It is necessary that the flour and butter gradually mix.
• 
• Pour icing sugar, almond flour, salt, zest, yolk, grated through the smallest strainer into the butter-flour crumbs.
• 
• Knead quickly and collect the dough into a ball. It may crumble slightly. It's not scary.
• 
• Cover with foil. And let stand in the cold for 1 hour.
• Turn on the oven at 180 * C.
• We take out the dough from the refrigerator. Here is such a soft and beautiful dough that needs to be rolled out in a thin layer in a mold. The dough may stick, but that's okay. You can only lightly dust it with flour. Do not knead for a long time!
• 
• Bake for 10-15 minutes. To a beautiful color.
• The cakes are very tender, crumbly, brittle. If you have not tried such a dough yet - I highly recommend it - you will fall in love with shortbread dough. These biscuits are incredibly tasty. I always knead into several portions at once, and immediately make cookies ...
• 
• Souffle
• Prepare in advance a split cake mold 22cm diameter. There is already a shortbread cake.
• Dissolve gelatin in 120g hot water. Allow to cool to room temperature.
• Separate the whites and yolks from the eggs.
• 1) Beat the yolks with 400 g of sugar, add lemon juice and zest at the end of beating. Set aside.
• 2) Beat the whites with 100 g of sugar and 10 ml of lemon juice until stable. Set aside.
• 3) Whisk the cream until firm peaks.
• Gently mix all three masses with a mixer at the lowest speed. And pour the gelatin solution in a thin stream. As soon as there is a uniform and even distribution, complete the process. Put the soufflé straight into the mold.
• 
• Smooth with a spatula. Cover the mold with foil and cool.
• Cut into portions with a dry knife and serve with tea. Enjoy!
• 

Time for preparing:

1 hour

Note

SOUFFLE is a sweet dessert dish, usually made from boiled products, mashed in mashed potatoes, mixed with yolks and whipped whites, mashed with sugar, and baked. Most often, soufflé is made from fruits, berries, chocolate, etc. You need to bake the soufflé before serving so that it does not fall off.

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Natasha, as always, is smart! Choked with saliva! An exquisite French dessert! Thank you! I will extract from bookmarks as needed!

Natasha, and what are the pieces for what? Just chew on it?

[Natasha]

Natashawhat a smart girl you are! Wonderful!

Very appetizing soufflé!
Pereyaslovskiy cream will do?
What is the diameter of the mold?

Thanks for the feedback and by all means do ... maybe from the usual taste of soufflé you will find for yourself in lemon taste what I once discovered for myself.

Lena, the fragments were specially made to show what a magic shortbread dough here.

I don’t know about Pereyaslovsky cream, but any fatty cream will do! And I wrote the form - D22cm.

[tasha74]

tasha74
Enjoyable movie and thanks for sharing the recipe !!

Vasilisa, I'll be glad if you use it.

And I usually make 2 biscuits for one cake (top and bottom). The husband always asks for more cakes ...

super!

Natasha, what about this dessert for sweetness? And then after reading that the form is 22 cm in diameter and 0.5 kg of sugar .... not too sweet? : girl_red: Thank you! I'd like to make this dessert

[tasha74]

tasha74, Very nice and appetizing, super !!!!!!!!!!!!!! And please tell me, there is no substitute for almond flour?

Natasha, you write that you are making 2 cakes (top + bottom) for one cake. How much dough? Do you need to double your dough products? Got it right?

Even I will make this dessert What is called the poet's soul could not bear. For a long time I admired your delicacies from afar. Can't get more and more Resistance is broken

[Feofania]

Natasha, you write that you are making 2 cakes (top + bottom) for one cake. How much dough? Do you need to double your dough products? Got it right?

Yes, dare to do more. Even if a piece remains, then put it on the cookies ...
Here's a nice double proportion:
300g flour
7g baking powder
70g sugar. powders
280g sl. oils
60g boiled yolks
50g almonds flour
1.5g salt

, Very nice and appetizing, super !!!!!!!!!!!!!! And please tell me, there is no substitute for almond flour?

You can, with flour ... but with almond flour, the crust is even tastier and more crumbly. If there is no flour. You can do it yourself: grind the kernels of the nuts in a blender ... into powder ... and dry this flour.

Feofania, Thank you

Summer resident, yes, to do it hassle-free, and quickly ...

Natasha, what about this dessert for sweetness? And then after reading that the form is 22 cm in diameter and 0.5 kg of sugar .... not too sweet? : girl_red: Thank you! I'd like to make this dessert

That's right, the dessert is sweet ... But not too much ... If you want, reduce the sugar ... a little. Here, 500g of sugar goes ... a whole lemon!

[1) Beat the yolks with 400 g of sugar, at the end of the beating add lemon juice and zest. Set aside.]

Good morning, I did it yesterday. So beautiful. as in the picture did not work did everything strictly according to the recipe. It tastes sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo ... The MEGA cake is delicious (I baked a double portion at once). During the preparation process, I had questions:1) Beat the yolks with 400 g of sugar, at the end of the beating add lemon juice and zest. Set aside. - I managed to grind, not beat, at first I got a sugar-yolk crumb, after adding lemon juice, the mass liquefied a little. but the sugar did not want to dissolve in such a small volume of liquid. It didn't work out for me such a beautiful soufflé consistency (I'll insert a photo later), but it's watery
Conclusions:
- I will do more to feel the true taste of this dessert,
- I will put less sugar next time, and 10 ml more lemon juice (some lemons I have not "lemon" or what),
- I took the form with a diameter of 24 cm and the souffle mass turned out to the very top, girls, who have standard forms of 9 side height), then at 22 cm, I think this whole mass will not fit, it is necessary that the sides of the form be 9 cm.
In any case, thank you for the recipe, I will definitely conquer it

Nata, I have a 22cm shape and the soufflé didn't even fill the entire volume. And the sides of my form are 6cm. Here I will show you a photo that is overflowing ...

Yes, a lot depends on products: lemons, cream, eggs ... Lemons are different ...The cream is whipped and gives a different effect (tighter, fluffier, or vice versa, not embossed ...), egg whites also sometimes presented surprises to me ... And even sugar is sweet, and not sweet ... And gelatin is like that, that it needs to be checked, and then put into action .... I already analyze everything separately and "shine through" the product ...

The yolks are perfectly frayed and whipped ... The mass is creamy, but not as fluffy, of course, as the whipped egg white ... at the end I add lemon juice with zest ...

And with sugar, really .... You can do less ... Especially if there is more than one cake ... But I had such a recipe, so I wrote everything as it is. It was sweet in the restaurant too. I didn't put sugar in tea ...

This cake is always perfect for me. It's a pity that you have the wrong effect.

Natasha, what kind of gelatin do you use? Manufacturer?

But in general I try to take sheet.

And Dr. Otter did not accidentally try to do it with gelatin? He is stronger than Mriya. I'm afraid that taking 17 g of the recipe, the soufflé can turn out to be rubbery. And I have not seen sheet gelatin. Where do you buy it?

I order a sheet through the Internet, and then they take it apart quickly, so I also have it at home from time to time. Yes, rubber comes from an overdose of gelatin. I've somehow adapted to Mriya ... everything is great with me. I also use Odker, of course I need to reduce the dose a little ...
And I always look at Mriya through the transparent window in the package. So the quality is immediately visible. If the gelatin is light and like a powder, then you can take more. This is a good gelatin .. It happens that it is on sale with large crystals and is dark - it is not advisable to take it ...

Thank you. I'll try to make this dessert cake with Mriya, I hope she doesn't let me down this time

And another question.
In the recipe, you wrote that you need soda. And below (in an increased proportion for the dough) you write baking powder. So which is better to take? Soda or baking powder?
And in a larger proportion of the dough, you increased the ingredients by 3 times. From this amount of test, you need to make two cake?

Oh, yes. in the govst they said that now there is less and less real sugar ...

........ So which is better to take? Soda or baking powder?
And in a larger proportion of the dough, you increased the ingredients by 3 times. From this amount of test, you need to make two cake?

Baking powder in the form of soda ... that is, we take baking soda. If you use Adker, then you need to take it, that is, what you like ...

You can get 2 + a tail ... bake it and eat it separately ...

[tasha74]

tasha74
THANKS, UNDERSTOOD

Here is the promised photo

Dr. Etker did it with gelatin, took 17 g, homemade eggs, 33% Prostokvashino cream (maybe that's the reason, they didn't whip well). sugar from a bag and baked Easter with it and different cakes. It was sweet to my husband, but not cloying, my sister and niece were wildly delighted - they passed THANKS
Anyway, I will make it again and achieve the desired consistency, and I wrote in such detail that the girls could take into account the mistakes of others.

Well done, you're not afraid to make mistakes ... It seems to me that gelatin is not enough here ... The cream should be whipped well, at the end of the whipping they make relief waves ...

Oh, yes. in the govst they said that now there is less and less real sugar ...

You need to buy brown sugar ... it is completely absorbed by the body, unlike ordinary sugar ... Expensive, but our life is one of a kind ...

And I tried to make such a cake and it seems I made some mistake, help me figure out which one ... The proteins with sugar were whipped great, the cream was also whipped well, in relief (petmol 33%), the yolks were not particularly of course, but such sour cream turned out. Gelatin ... I don't know how to work with it at all, I poured soluble gelatin haas with warm water, it dissolved immediately and after 15-20 minutes no changes happened to it, and I poured this water into a mixture of three whipped components and started stirring at a slow speed.It turned out very liquid, not like in the picture, of course I put it all to freeze in the refrigerator, but there is no hope ... And first I took edible gelatin, but when I poured it, he took it in 10 minutes and froze right in the bowl, I already did not use it. And the volume, in principle, turned out to be the same as in the photo - almost to the edge of the split form ... but I'm afraid it won't thicken

[Angietune]

Angietune
I noticed one mistake, I will answer, instead of the owner of the recipe, gelatin should be soaked in cold water, it will swell, and then put it in a water bath and wait until it turns into a liquid substance.

Thank you! I read the instructions for gelatin, but I thought that pouring hot water with hot water is such a free reading of the instructions I will try to do it again, because it turned out very tasty, they ate with spoons straight from the mold (the consistency of thick yogurt), and the one who got to the bottom received a prize in the form a wonderful cake Well, maybe only very sweet, although I reduced the sugar by 100 g, and the color turned out not yellow for some reason, but ... um .. cream, ivory in general

So I also looked closely at the cake for a long time, and although I'm not a beginner in baking cakes, there are questions: flowers: Well, firstly, the eggs are not subjected to any heat treatment - everything is raw !!! Reduced sugar by 200 gr. (after reading that it is very sweet) And even 200 grams in the yolks did not completely dissolve. While everything was beating the rest of the sugar, it settled to the bottom and when I had to combine it, I collected only the top layer. There were no problems with gelatin. After adding to the egg-creamy mass, it began to freeze before our eyes. While standing in the refrigerator. I'll post the photo later.

It turned out not quite tall. But everyone at home liked it. Only now I did not freeze so much. Apparently it still depends on gelatin. Thanks for the recipe!

Loren, IT'S VERY BEAUTIFUL.

Girls! For gelatin: read the instructions! There is instant gelatin, it is poured into a hot liquid, stirring vigorously at the same time ... And there is gelatin, which needs to be insisted, allowed to swell ... I have an option with instant gelatin.

[Loren]

Loren , but I really liked the picture:
absolutely not clogged and not rubbery in appearance ...
In my opinion, it turned out very well.
And beautiful)))
How did you draw the monogram?)))

Thanks: rose: I painted Monogram with caramel topping. In terms of rubber, that's for sure))). Itself not very any souffle, apparently because of this. But the cake turned out to be very tender

Natasha, I came with a report!
I carefully read the recipe and comments of all the girls. Did everything according to the recipe. True, cake gobbled up we tried it right away and immediately had to bake the second one (the first was tried to the end). In the morning I took out a cake from the refrigerator and ... I see, not "that coat"! I did not like the jelly-softish! But, we ourselves are looking for problems and overcome them! I decided to improve the result, add gelatin. I took off all the jelly from the cake, mixed another 10g of gelatin and let's inject it into the jelly. But ... the jelly immediately became like it was not clear that something was interrupted. But it’s a pity for the products, I scratched my turnips and made another decision - I took another 100ml (by eye) of cream, whipped them up and added jelly. Everything turned out great! I put it in a new form and after 3-4 hours everything was ok! My deviations from the recipe - I took 100g less sugar (on the advice of girls, although I have a sweet tooth) and much more lemon juice, because it still turned out to be sooo sweet even for me. Maybe the amount of lemon juice influenced the structure of the jelly? And for some reason, the jelly did not turn out beautifully yellow. Otherwise, "everything is fine!"
And here is the cake.

🔗

The husband said that he would make a cake with a lot of such cakes!
But I'll think about it tomorrow.
Has suffered a blessing!

The structure of the cake looks pretty good! And what is the diameter of the mold and how much gelatin did it go? And the Firm?
I choose gelatin for myself. I'm also tired of rubbing in with him ... I will henceforth indicate the company, because there are newcomers in this business and I'm sorry to hear about the failures. So I'm looking for ...

Form 27cm.Indeed, there was a problem with gelatin, when I made a cake at home there was only the top one (there was little confidence in it!), Then I ran and bought a mriya. I also forgot to write that initially the jelly was whipped gorgeous! Then, of course, it settled exactly 2 times. Yes, the structure is good - not rubbery, but tight enough to cut. In total, the gelatin went 17g + 10g = 27.

🔗

I made this super cake yesterday. For 1.5 servings per mold with a diameter of 28. It turned out just right. But next time a little more gelatin ladies. I had * Ukrasa * instant gelatin. I took 35-40 grams. It reminds me of the Italian dessert Panna Kota. So gentle !!!! Or maybe it mixed badly, kept its shape, but to order it is necessary to make more stable.
Very very very tasty! I did it for the first time, but judging by the reviews, I took it with me, everyone liked it. : flowers: And the shortbread dough is really loose and tasty.
There is a photo of a piece, but I'll post it how I can figure out what and where
Thank you very much for the recipe !!!!!!!!!

I order a sheet through the Internet, and then they take it apart quickly, so I also have it at home from time to time. Yes, rubber comes from an overdose of gelatin. I've somehow adapted to Mriya ... everything is great with me. I also use Odker, of course I need to reduce the dose a little ...
And I always look at Mriya through the transparent window in the package. So the quality is immediately visible. If the gelatin is light and like a powder, then you can take more. This is a good gelatin .. It happens that it is on sale with large crystals and is dark - it is not advisable to take it ...

Hey everyone!
I decided to make this cake too ...
I found only sheet gelatin in the box, from such

in a pack of 12 gr, 5 sheets ... is that enough for a cake ??? he is strong, is this gelatin? or need to buy more? I just never dealt with a sheet, I don't know how to approach it ...
The packaging says that the whole pack needs gr. 500-600 masses. How much is a soufflé in a cake?

And the second question ... why is the cake decorated with such a beautiful (and obviously tasty) top ???

I know for sure that sheet gelatin is stronger than powdered gelatin. I haven't tried PARFE. I used gold leaves of gelatin (there are also silver ones), so the ratio is as follows: 4g sheet = 10g powder.

The souffle weight is more than 1kg. I haven't weighed, but you can count by ingredients.

Top decoration made of lemon sugar glaze (ready-made in sticks).

The cake is delicious, only VERY sweet, even considering that I poured 100 grams less sugar ...
In total, I put 8 sheets of gelatin, this is about 20-22 g, but the soufflé turned out to be liquid, or rather, when it had not yet frozen - it was pouring, I sin on cream - they did not want to whip as needed
But in the end everything froze .. while standing on the balcony))) and on the table, the beginning melted a little, but because och. delicious, then it did not have time to melt, they crushed it quickly, there was a piece for breakfast and that's it ...

Thanks for the recipe

Yes, I see that this sheet gelatin is weaker than powder? You need to test everything yourself in advance.

Most likely liquid cream. It happens that the cream is whipped so that it is necessary to reduce the intended dose of the gelatin solution.

And at the expense of sugar - I agree. I, too, have recently reduced the rate by 200g for sure. The taste changes with age. 🔗

Tell me, is the souffle dense in consistency? Or light airy? And then I'm looking for a recipe for a dense soufflé. Maybe someone knows ?!

Light, airy, keeps its shape on its own, does not melt at room temperature. Soufflé Bird's milk - denser, for example ...

Dear, tasha74, I really liked your recipe, the only frightening thing is that the eggs do not undergo heat treatment .. So far I have added only to bookmarks.

Natasha Thank you for the cake, a very tender and tasty soufflé. I made a shortcrust cake down and up (it is impossible to cut nicely and neatly_{slightly crooked}, so I don't post the photo): sorry: The taste of the cake

Thank you!
It turned out very tasty, but very sweet.I added 100 grams less sugar.
It seems to me that you can add not even 400 but 300

Thank you so much for the recipe! True, I cooked only soufflé and it is incomparable! Very airy and gentle. Mmmmmm!
I read what they write in the reviews and added only 100 g of sugar to the whites and yolks, I used vegetable cream and they are already slightly sweet. In the end, what the doctor ordered, for me at least))
Thank you again! Next time I'll cook it with a crust)