Chocolate sponge cake with orange jam and "Je t'aime" soufflé

[Biscuit]

Chocolate sponge cake with orange jam and "Je t'aime" soufflé

Category: Confectionery

Ingredients
Biscuit
egg C1	5 pieces.
sugar	170 g
wheat flour / grade	90 g
cocoa powder	35 g
salt	1/3 tsp
vanilla	taste
Souffle interlayer
egg C1	5 pieces.
sugar	200 BC
starch	15 g
milk	125 ml.
butter	150 g
gelatin	25 g
water for gelatin	125 ml.
orange jam	250 g
Protein-oil cream
protein	3 pcs (90-100 g)
sugar	160 BC
butter	300 BC
orange flavor	taste
--------	-----
food colorings
shape d 20

Cooking method

• We divide the eggs into whites and yolks.

• Begin to beat the whites at low speed with salt. As soon as the protein becomes like an oxygen cocktail, we begin to add sugar in portions and add turns to medium. When all the sugar is added, add the rpm and beat until stable peaks.

• Add the yolks to the whites one at a time, without stopping to beat.

• It turns out a very airy egg mass.

• Mix flour with cocoa and vanilla. Stir and sift.

• We take a large whisk. We put it over the mass. Pour the flour mixture through a whisk and mix very quickly. The speed should be like this
• whatever you are capable of. Stir for no more than 15 seconds. If you are afraid of this method, then add the flour in portions and mix gently by folding.

• It turns out a very airy dough.

• Tighten the bottom of the ring with foil. If you have a form, then cover it with parchment. Pour the dough into a mold or ring, flatten. I do this with a skewer, starting from the center in a spiral.

• Bake in an oven preheated to 170 degrees for 40-45 minutes. Willingness to check with a wooden skewer. It should come out dry from the center of the biscuit.

• Take out the biscuit.

• Flip the form. Raise above the table to a height of 50 centimeters and throw down. Chill upside down on a wire shelf.

• Cut the finished biscuit out of the mold, wrap it in foil and send it to the refrigerator overnight.

• In the morning we take it out, if necessary, then trim the top and cut it into three cakes.

• Divide the eggs into whites and yolks.

• Grind the yolks with half the sugar for the soufflé, add the starch and vanilla. Stir.
• Pour in milk, stir.

• Put on fire and bring to a boil and thicken with constant stirring.

• Cover in contact with foil and cool to room temperature.

• Soak gelatin in cold boiled water until it swells.

• Whisk the soft butter until white and fluffy.

• Add the custard in several steps and beat after each addition.

• This is how the cream turns out.

• Stir the proteins with the remaining sugar. Put on a steam bath and, with constant stirring, heat to a temperature of 65-70 degrees.

• Beat until peaks and cool mass.

• Add the butter cream in parts, whisk well each time.

• Melt the gelatin, cool to 30-35 degrees. Pour in a thin stream into the soufflé without stopping whipping. Pour the soufflé quickly into two bags. You need to work quickly. The soufflé quickly freezes.

• Lay the sides of the ring with acetate foil or file.

• Put in the first cake. Grease the cake with jam. Do not lubricate the edges by about a centimeter.

• To plant the sides of the soufflé, and then cover the entire perimeter with it. I was distracted and my soufflé began to freeze right in the bag. Hence the heterogeneous structure in the photo. But then everything became even.

• Cover with the second crust, press down over the entire surface so that the crust lies flat. Repeat the process. Cover with the third cake layer. Press down again over the entire surface. Refrigerate for several hours to stabilize completely.

• Mix whites for the cream with sugar.Put on a steam bath and, with constant stirring, warm up to a temperature of 65-70 degrees.

• Whisk until peaks, gloss and room temperature.

• Add soft butter in very small portions with constant whipping. The serving should be no more than a teaspoon. Enter each next portion only after the previous one has been completely distributed. Add flavor.

• It turns out a very dense cream that keeps its shape perfectly. Paint the cream in the desired colors.

• Free the cake from the ring and ribbon. Decorate to your liking.

• 
• Cooking is not difficult. The main thing is to do it with love for your loved ones!

• Jam from oranges (ang-kay)

Cooking program:

oven, stove

Note

I came up with this cake and baked for the 50th anniversary of my beloved husband, which we celebrated in a close family circle on February 1. That is why it is called "I love you". It may not look "masculine", but with his decoration he conveys all my tenderness and love for him.
The cake is delicious. Chocolate orange. Very juicy thanks to the jam. Very sweet. But this is cake. It should be sweet)
Recently I really like the "naked" cakes. To be honest, I don’t know if the cream will stick to the sides, although the flowers didn’t "float" from them. Can some of the cake gurus tell me? Recommend.

[Angela]

Angela, tenderness .. and delicious ...
you never cease to amaze us and your loved ones!
the biscuit must be soaked in jam and there is no excess moisture for the soufflé.
only a great master who juggles technology like an artist can do everything so thoughtfully.

Bring it quickly to the competition in honor of February 23, with an initiative!

[Angela]

Angela, cake miracle! Delicate outside, but brutal inside) Delicious combination of chocolate and orange!

I really like the "naked" cakes

And me too) They seem very stylish to me, especially when they are not overloaded with decor.
Husband Happy Anniversary

I also have to this year)

and you and your birthday boy!

Oh, beauty again !!! And the biscuit is good, and the creams are interesting! Bravo!
By the way, my husband turned 60 on February 1)))

[eye]

eye, Maroussia, svetta, girls, thank you) It's very nice that you liked the cake. I myself am delighted with him, to be honest.

take it to the competition in honor of February 23

Probably not. If only two or three recipes were possible, and so one. You still need to think about what to expose. And you need to take part, of course)

Husband Happy Anniversary

Thank you. I will definitely pass it on.

also coming this year)

We decided that we would not have a feast. We just had lunch with our parents and that's it. What to feast on? Although half a century is also an event.

husband turned 60 on February 1)))

svetta, convey your congratulations from me. Health and at least half of the years from the past)

[Angela,]

Angela, Well, the beauty just turned out and delicious! Happy birthday to you And the hero of the day must celebrate 100!

[Lena,]

Lena, Thank you. I will definitely pass it on. The main thing is that he also liked the cake, and even survived the photo session with him

Kaaakkoooy! Beautiful! Angela, you can immediately see done with love !!! Only a loving husband can have such a wife! Because only happy women can do this! I wish my husband many happy years!

[Marina]

Marina, Thank you). I will definitely pass

a wonderful cake and a magnificent cut - even layers and a beautiful combination of biscuit and soufflé! Bravo! Husband beloved - many years, and together you have boundless happiness and tenderness !!!!
I read the recipe and sang the song of the same name by Lara Fabian - Je t'aime!

[Natalia]

Natalia, thank you very much. Praise from such a master is pleasant. Thank you for your wishes.

sang the song of the same name

She was inspired by

Angela, a very festive cake, a real declaration of love - big, hearty and sweet.
Chocolate and orange, I really love this duet.
And the title reminded me of a song by Serge Gainsbourg

[Svetlana]

Svetlana, Thank you . I tried to.

Oh, what a beauty! When will I force myself to learn to create at least a part of such beauty!
There are no problems with baking biscuits, I can make a cream, a souffle layer. Cutting and spreading is also easy (though it's unlikely under a ruler). But such jewelry always delights me and envy at the same time!
Angela, as always, impeccable! It's hard to find other words for your masterpieces
And your husband with the Jubilee! Albeit with a delay, but I want to wish you a happy, long life together!

And I just want to stretch the photo with the cake in length

Angela - you are a miracle and all your creations are filled with it! Health to your family and parents!
Cut into three cakes ... exactly, my higher mathematics is shamefully retreating, no rulers - threads - strings help, but I really want beauty inside the cake. Maybe there is a secret?

[Nelya]

Nelya, Evgeniya, thanks for the praise and congratulations. I will definitely pass it on to my husband. It seems to me that we have known each other all our lives. Since school. It's scary to think, but already 35 years old.

I always have jewelry

Nelya, I'm almost never satisfied with my own. And when I look at other cakes, I myself am shocked. How do people do this? Gingerbread, decorations, cream jigging, drawings, modeling. So everything is relative. Everything requires practice, but I don't have it.

And I just want to stretch the photo with the cake in length

Am I dulling something?

Maybe there is some secret

Zhen, I make frequent cuts around the circumference under the ruler. And then with a thread that I insert into these cuts. I weigh the cream for each cake on a scale. Therefore, it is always the same amount in each layer. I didn't manage to cut the string. I threw it away, but that was 6 years ago. Now, I think that she would be able to.

Angela, bravo !!! What a cake !!! I never dreamed of that ...

[Leah]

Leah, Thank you)

I weigh the cream for each cake on a scale. Therefore, there is always the same amount in each layer. I couldn't cut the string

I, too, always weigh on the scales - both cream and dough, then everything turns out the same and beautiful.
And I cut it with a string once, I really like it, it turns out exactly.

[svetta]

svetta, I think that now I would cut it when I saw enough how to do it correctly) But now the toad presses her to buy.

[ang-kay]

ang-kay, Angela, the cake is fabulous, like all your masterpieces, thanks for your work and efforts, I think my husband appreciated such a gift

[Ira,]

Ira, thanks for the kind words. Very nice. Husband appreciated)))

Angela, thanks for your recipes and inspiration!
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[Nadyush,]

Nadyush, what a beautiful cake and a cut. So that's where the piece of biscuit went! I'm glad you made such a wonderful cake. Thanks for showing)

I baked your cake! Now we will drink tea. I don't know how to decorate - from the word "absolutely", so minimalism is clumsy - that's my style.
Thank you for the successful recipe and your handsome man inspired me to a feat.

[Natalia]

Natalia, a very cute cake for homemade tea! Well done! The cut is beautiful. Smooth cakes and layer. Hope everyone liked the taste. Thank you for your kind words and a wonderful report)

Angela, hello! I'm with a report! True, not everything worked out for me, but still very very tasty!
I have a sponge cake in the cake, not the resulting red velvet, I decided to shove it into your recipe for home tea. And I was in a hurry, and when I poured gelatin, my cream became liquid. I had to pour cakes with it. And the sides also flooded. Does the mass remain airy after adding gelatin? Well, my chiffon red velvet has absorbed all the jam and is not visible in the cut. But the biscuit was very juicy!
Thank you for the recipes! You're just a sorceress!

[Vera]

Vera, Hi! Nice cake. New reading)

the gelatin my cream has become liquid

He becomes watery. I just had to wait a bit. Although it thickens very quickly. Possibly different strength of gelatin with us.

remains airy

I wouldn't say that.

absorbed all the jam

The jam must be absorbed. Only stripes of pulp remain. This can be seen in the section.To do this, put it down and put it.
I'm glad you liked the cake.

Well then, I'm calm! So everything worked out! Angela, how can I find you on Instagram? I would mark under the photo that the recipe is yours

[Vera]

Vera, Angela Kalinovskaya) I think there is a photo of this cake there) In general, I do not do Instagram. But you must)