Lime cake with souffle

[Biscuit:]

Lime cake with souffle

Category: Confectionery

Kitchen: german

Ingredients
Biscuit:
Protein	4 things. (155 g)
Yolks	4 things. (78 g)
Granulated sugar	160 g
Warm water	40 g
Flour	75 g
Corn / potato starch	50 g
Baking powder	6 g
Souffle:
Gelatin	20 g
Buttermilk (for soaking)	100 g
Buttermilk	300 g
Granulated sugar	150 g
Lemon juice	50 g
Zest of 1 lemon	5 g
Cream 20%	400 g
Mascarpone	250 g
Fixer	3 pack
Decor:
Lime	1/2 pcs.
Pistachios	50 g
---------------------------------------------	---------------
Baking dish

Cooking method

• The recipe is very easy to prepare. But at the same time, both the biscuit and the soufflé turn out to be very tender.
• Biscuit:
• To make a biscuit, we need the following products.
• 
• We mix all dry ingredients: flour, starch and baking powder.
• We sift.
• 
• We divide the eggs into whites and yolks.
• Add warm water to the yolks and beat with half the sugar. Not much, so that a homogeneous mass is obtained.
• 
• Combine the proteins with the rest of the sugar and beat until they increase in volume and fluffy homogeneous mass.
• 
• Combine the two masses and mix at low speed until smooth.
• 
• Without stopping stirring at low speed, add a little sifted flour.
• The mass is airy and easily holds its shape.
• 
• Put the dough in a greased mold.
• The dough is laid out in a slide. In order for it to spread out and become even, I scrolled the form several times.
• 
• Biscuit is baked in heated to 180⁰ oven, 30 minutes.
• The dough has risen from 2 cm raw to 5 cm.
• Unfortunately, for some reason I did not take a picture of the biscuit ready-made and in a cut.
• The biscuit turns out to be very light, fluffy.
• You need to cut it very carefully, after a long stay.
• I hurried and got a wrinkled crumb on one side.
• The string could not be cut.
• The biscuit is crumpled (possibly because it was aged for only 3 hours)
• Souffle:
• To make soufflé, we need the following products
• 
• The original recipe for soufflé - jelly used 35% cream 500g
• At the moment, I didn't have such cream at home.
• I decided to use 20% cream and mascarpone.
• For reliability, I added a fixer.
• Remove the zest from the lemon.
• Squeeze the juice out of the lemon.
• Add the zest to the lemon juice to enhance the smell.
• 
• Soak the gelatin in a little buttermilk. We dissolve in a water bath or in the microwave.
• Add sugar, lemon juice with zest, and loose gelatin to the main amount of buttermilk.
• Whisk in the mascarpone cream and thickener. Separate 300 g.
• Combine the remaining cream with the buttermilk and gelatin.
• Mix quickly.
• 
• Assembly:
• Cut the biscuit into two layers.
• We install the ring who has it.
• I do not have.
• Wrap the sponge cake with a strip of foil folded several times.
• Fix the ends of the foil.
• Put the soufflé on the biscuit.
• Close the top with a second layer of biscuit.
• We put in the refrigerator for 1-2 hours.
• Remove the ring.
• 
• Cream the cake.
• Finely chop the nuts.
• 
• Sprinkle the side of the cake with nuts.
• Cut half the lime into thin slices. Remove the zest from the second half.
• Decorate the cake with lime and zest.
• It turns out this cake.
• 
• 

The dish is designed for

cake weight 1.7 kg, cake diameter 23 cm, height 7 cm

Note

The cake is very tender. Not sweet, with a pleasant hint of lemon.
Although the cake is not soaked, it is not dry at all. Although this is probably not for everybody. Anyone who loves it wet may well soak it with syrup with the addition of lime juice.
Next time I'll add lime juice to the soufflé to justify the name of the original recipe.

Lyudochka, what a beauty!
And I can imagine how delicious it is!
I generally love lemon and / or lime baked goods.
Incidentally, I was surprised: you have no ring?!?
You constantly make cakes, how can you do without a ring?
Like a shoemaker without boots

Olya, what can I say.
I have a split shape, but it is rectangular and square.
But somehow it didn’t get round.
And the cake is really tasty and very light for the stomach.

[Ludmila]

Ludmila, great cake! and the ring can be obtained by putting a jar / mug, etc. in a round shape, and if you take a shape where the bottom and top of different diameters are, it will be even more believable.

great cake, but I will most likely saturate the bottom cake

[Lyudochka!]

Lyudochka!Bookmark it for sure!

And me too - my husband has already laid eyes!

Lyudochka, the cake is tenderness itself!

Lyudocha, thank you very much for the recipe! Only in the morning I made a similar soufflé for a citrus-berry cake. Only there was still juice and orange zest in the recipe, but buttermilk was not there. ... I, however, did not know about such a product until today: girl_red: p But then I googled and the question arose, what can replace it? I have never seen it in our stores ... but the data on the internet varies ...

Delicate cake. Thanks for the detailed master class! , only buttermilk and in our city you will not find 100%. And if you don't replace it with acid whey, will it work?

I imagine how this should be delicious !! Explain to me what buttermilk is, where to get it, or what to replace it with?

Girls, here's an explanation of what is Wikipedia's pakhta.

Pakhta is a milk processing by-product obtained in the production of butter from cow's milk.

Buttermilk is a concentrate of biologically active and deficient substances.

Contains up to 9% dry matter (including 4.5-5% milk sugar, 3.2-3.5% protein, 0.5-0.7% minerals, 0.2-0.5% fat) , vitamins (A, B, D, E, biotin, PP, choline), phosphatides (including lecithin, which regulates cholesterol metabolism).

Its calorie content is 330-440 kcal per 1 kg.

It is eaten in its natural form or processed into fermented milk products, drinks, and is part of some types of dietary cheeses.

Dry and condensed buttermilk is used in the confectionery and bakery industries.

I knew that there was such a product, but I use it myself for the first time in preparation.
We sell buttermilk in stores, so I decided to try this cake recipe.
The taste is not sour. Yes, it cannot be sour, as it is, as it were, the reverse that remains from the cream when making butter.
Outwardly, it looks like sooooo skim milk. Such a bluish white transparent liquid.
I think whoever has the opportunity to separate the cream, what remains after the cream will look like buttermilk.
For those who cannot separate the cream, the milk with the lowest fat content can replace buttermilk.

[journeyman]

journeyman, buttermilk is a product after whipping butter. Such a little white "water". If, after whipping non-sour, but fresh (sweet) cream (sweet butter), you can take skim milk and dilute it a little with water. Just a little.

[Husky]

Husky, Lyudmila, thanks, I'll try it with milk. But buttermilk is a delicious thing, once we had unlimited access to it,