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Chiffon lemon soufflé cake from the movie "Midnight in Paris" (page 2)

Lench1k
Natasha, thank you very much for the recipe !!! I made a cake today, everyone really liked it, although I put 1 teaspoon of zest in the dough according to the recipe, but in the souffle I put the remaining zest from a whole lemon (about 3 teaspoons) and in the souffle I squeezed out 120 ml of lemon juice and put 400 g of sugar , for my taste and the taste of my friends, lemon was what I needed, but there is a lot of sugar, so I will put even less sugar next time. But this is purely for our taste. Thanks again for the recipe, the insanely tasty soufflé turned out to be insanely tender and airy, while I had no time to spare, I put the cake right in the freezer, took off the form an hour later and put it on for another 30 minutes, then we drove in the car for an hour (though with air conditioning and I put the cake in a cardboard box to keep the cold), then for another hour and a half the cake was in the car, which was parked at 33 degrees Celsius !!! And he survived, the souffle did not settle !!!
oskar
Natasha, thank you very much for this recipe (and for all the others too). I thought that I tried a lot of all sorts of goodies, but this cake delighted me and my husband. I found this forum by chance and fell in love with your recipes. Now I don’t want to think about baking Napoleons and honey lovers, it’s boring. I really put 200 grams of sugar and it turned out to be just to our taste. I also wanted to ask, if you add a little mint to the cream, it won't spoil the cake? This is me for even more fresh taste. And this is my photo report. Decorated with white chocolate orchids according to the sol master class, however, they are not so beautiful with me, but I'm just learning.
oskar
Strange, the photo didn't load. I'll try through the radical 🔗
oskar
Finally, I figured out how the photos are loaded. Here is: Chiffon lemon soufflé cake from the movie Midnight in Paris
oskar
So I once again made this delicious birthday cake to our friend Chiffon lemon soufflé cake from the movie Midnight in Paris
Irina Gladysheva
Good afternoon to all hostesses! I am a newcomer to the forum and until this day I just looked closely, read, gained experience, tried ... And so I decided to write too. Three days ago I baked this wonderful cake for my family. Many thanks to the author Natasha for the recipe, the taste is delicious, delicate, slightly sour !!! My family really liked it, now I will offer it to order. I share my photo report. Decorated with homemade lemon syrup, it turned out a little thin, so it spread over the surface. Next time I will take this point into account and correct my mistakes. Otherwise, everything is fine

Chiffon lemon soufflé cake from the movie Midnight in Paris
oskar
Quote: Irina Gladysheva
Good afternoon to all hostesses! I am a newcomer to the forum and until this day I just looked closely, read, gained experience, tried ... And so I decided to write too. Three days ago I baked this wonderful cake for my family. Many thanks to the author Natasha for the recipe, the taste is delicious, delicate, slightly sour !!! My family really liked it, now I will offer it to order. I share my photo report. Decorated with homemade lemon syrup, it turned out a little thin, so it spread over the surface. Next time I will take this point into account and correct my mistakes. Otherwise, everything is fine More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=170486.0
Irochka, you have a very nice cake. In my opinion, this cake in any form will be a success. Make it even in an ordinary bowl, it's still delicious. Did it 4 times already. Now it is difficult to persuade acquaintances to buy another cake. Whoever tastes it cannot forget the taste. They say the truth: everything ingenious is simple! But two weeks ago I made my friend's son (decorating chocolate baskets with fruits and soufflé and meringue mushrooms) Here is a photo Chiffon lemon soufflé cake from the movie Midnight in Paris... I never tire of thanking the author
oskar
Here's another, just finished doing Chiffon lemon soufflé cake from the movie Midnight in Paris... The droplets were made from raspberry jelly.
Ksenyushka
girls, I'm not a pastry chef, I don't know technology. but I'm scared of raw eggs ...........
such a beauty! the recipe and everything else is described in such a way that if I could, I would immediately rush to watch the film.
but raw eggs ... I can't ... enlighten the dark ...
Nyusyak
Hello! cooked a cake according to your recipe, it turned out very tasty! thank you! I only put sugar in 200 grams, you could put 250 grams, and 23 grams of gelatin. everything froze well and was very tender. today I will cook it again!
Elya_lug
Tasha, Natasha, divine souffle !!! Awesomely tasty and tender. I didn't make the original cake, I poured it onto a regular biscuit. Only a small failure befell me: the soufflé split into layers. Perhaps I mixed everything wrong, albeit at a low speed. I will repeat unequivocally, two friends asked for a recipe after tasting.
Dumpling
Natasha, thanks for the wonderful recipe, very tender and tasty soufflé!
I made half a portion, because the ring is low, there is no almond flour, so I baked the cake as for bird milk.
Reduced sugar, increased lemon. The yolks did not want to grind to a creamy state, so I changed the proportions of sugar for proteins and yolks. Everything worked out, and whipped the whites right away with sugar. I laid out the souffle in the form according to the consistency exactly as in your photos.
Here's what happened in the end (the photo is not very good, but the structure of the soufflé is visible):
Chiffon lemon soufflé cake from the movie Midnight in Paris
Anya-nya
I'm the most lokhovsky sucker in cooking)))
so my experience can be useful to someone. I beat the yolks a little with lemon juice and sugar and then beat them in a water bath with a mixer until the sugar dissolves, plus some microbes died, well, it seems like not quite raw)))) the gelatin was the cheapest - TD Holding -30 grams. Then I added more, but in vain, the structure is not the same. 30 grams was enough. Lemon juice-50 grams in general was plus zest. The taste was pronounced lemon. Sugar added to the recipe for me the sweet thing. THANK YOU VERY MUCH for the recipe!

I can't insert a picture ((


Chiffon lemon soufflé cake from the movie Midnight in Paris
Tosha
Quote: Lastenok
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.
You can pre-pasteurize the eggs.
Helenka1975
Quote: Ksenyushka
girls, I'm not a pastry chef, I don't know technology. but I'm afraid of raw eggs ........... such a beauty! the recipe and everything else is described in such a way that if I could, I would immediately rush to watch the film. but raw eggs ... I can't ... enlighten the dark ...

Salmonella live only on the shell, not inside. so wash them well. and forward. My mom always brushes them with simple soap. And voila - none of our salmonella soaps can withstand!


Added Wednesday 23 Nov 2016 1:05 PM

them - I mean, eggs!
Scarecrow
Quote: Helenka1975

Salmonella live only on the shell, not inside. so wash them well. and forward. My mom always brushes them with simple soap. And voila - none of our salmonella soaps can withstand!

An absolute delusion. The shell is porous and Salmonella infects the egg itself, penetrating inside. Within a period of several hours to several days after the egg is laid. The fresher the egg, the less likely it is.
This is if the chicken is infected (it's an intestinal infection) and salmonella is generally present in the chicken coop / factory. Destroyed by an alkaline medium (household soap, soda).

Theoretically, at the poultry farm, the livestock is vaccinated and so on and so on, veterinarians monitor it.
Tumanchik
Nata, absolutely right
I remember reading that if we compare the eggs of a chicken and an ostrich, then the pores of a chicken egg are like a window, and that of an ostrich's eggs are like slits. Therefore, a chicken egg is most susceptible to infection - the pores of the shell are large. this infection penetrates without difficulty
Olj4ik
Such an interesting prehistory of the recipe, I hope to prepare for Christmas.
Natasha, what size of mold is the recipe for?
Kira2004
And 20 grams of boiled yolks is how much in pieces?
Elya_lug
Kira2004, the yolk of one egg.
kristina1
Tasha, Natasha, this is beauty thanks ...
Kira2004
Elya_lug, Thank you so much!

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