Cake with citrus soufflé "Tigris"

[🔗.]

Cake with citrus soufflé "Tigris"

Category: Confectionery

Ingredients
For brownie:
Butter	200 g
Dark chocolate	200 g
Sugar	1 glass
Ground hazelnuts	1/2 cup
Eggs	4 things
Flour	1 glass
Salt	pinch
For Gioconda almond biscuit:
Eggs	2 pcs
Egg white	2 pcs
Ground almonds	50 g
Flour	20 g
Sugar	50 g
Butter	20 g
Cocoa	1 \ 2 tbsp. l
Mandarin zest	1 PC
For mousse:
Chocolate	50 g
Tangerine juice	500 ml
Orange juice	200 ml
Lemon juice	50 ml
Sugar	1 glass
Gelatin	40 g
Passion fruit or mango puree (optional)	1/2 cup
Citrus fruits in syrup:
Orange	1 PC
Mandarin	1 PC
Kumquat	handful
Mandarin zest	from 2 pcs
Sugar	1 glass
Form 22 and 24 cm
Glass 200 ml

Cooking method

I want to offer you a cake recipe. And I found it on the Internet. The author of the cake Zhenya- 🔗.
The husband chose this cake for his birthday. And I will tell you not in vain that the choice fell on him. This is something with something. Cakes are delicious, souffle is delicious. And all together is delicious. I really didn't find the kumquats.

Cut citrus fruits into thin rings, add zest, sugar and water. Bring to a boil and boil until translucent, remove from the syrup and spread on parchment to dry. Throw the zest on a sieve.

For the brownie, melt the chocolate and butter in a water bath. Beat eggs a little with sugar and salt. Whisk both mixtures together.

Add flour, hazelnuts and 2/3 kumquats cooked in syrup. Stir with a spatula from bottom to top. Cover the 24 cm form with parchment and grease the sides with oil. Pour the dough into a mold and bake at 200 g for 30 minutes. Cool without removing from the mold.

For the almond biscuit, beat the eggs until fluffy. Add flour, almonds and melted butter. Mix gently.

Beat the whites until crisp and mix gently with the dough.

Divide the dough in half. Add cocoa to one half, and mix the zest and 1-2 drops of orange dye in the other half.

Cover the baking sheet with parchment and, using a pastry bag or just a teaspoon, lay out the dough in strips alternating in color. Bake for 15-20 minutes at 200 gr. Cool and cut into strips of desired width.

For the mousse, melt the chocolate, add the boiled zest - not necessary. Put on parchment. Allow to harden and break into strips. And break them into small pieces.

Soak gelatin in 200 ml of tangerine juice.

Combine the remaining juice with orange and lemon juice (I poured the syrup in which the slices were boiled). Add mashed potatoes and sugar. Bring to a boil and remove from heat. Add swollen gelatin, stir until dissolved.

Place the strips of biscuit on the sides of the 22 cm mold. Cut the brownies to the desired diameter, cut off the top crust and place in the mold.

Pour the citrus mixture into a mixer bowl and cool until it begins to thicken - the consistency of jelly. Then beat for 10-12 minutes at maximum speed. Pour pieces of chocolate into the finished soufflé.

Stir the soufflé and quickly pour into the brownie pan. Remove in the cold until completely solidified.

Soak 10 g of gelatin in 1/2 cup of orange juice. Heat 1 \ 2 cup of syrup from cooking slices to a boil and put the swollen gelatin in it. Dip mugs of previously boiled citrus fruits in the jelly mixture and put on the cake. Decorate with chocolate decor.

Have a nice tea!

What a cute cake. Thanks for the recipe)

It's something with something! Rather, divine in composition and beauty! I took it into the bookmarks, suddenly the stars converge, the presence of all the ingredients in one rural kitchen, and I can also create something similar! Sveta, you are a fine fellow, and your husband pulled out a winning lottery ticket, and, of course, it is clear that he himself deserves such attention, otherwise, who would give his best to his DR and put so much love and attention into a birthday cake!

Olya, we liked the cake as a whole and separately. And the soufflé or, more correctly, the foamed jelly is simply wonderful. I made it in tart on a cappuccino coffee. Cool too.