For sponge cake:
60 g sugar
60 g flour
For the souffle:
8 g of agar-agar
140 ml of water
400 g of sugar
200 g butter at room temperature
100 g of condensed milk
2 egg whites
For the top:
150 g chocolate (milk or bitter – according to your taste)
Souffle recipe – Standard, but with a reduced amount of sugar. Prepared on agar – gelatin formulation will be different. Agar agar need to look in all sorts of different stalls with spices, and stores of Indian goods and specialized Internet stores. In the big cities at least.
To prepare this cake is not very difficult. So do not be afraid to take – the result is worth it.
Agar pour water and set aside for about an hour.
The sponge whisk the yolks with the sugar in a light fluffy mass.
Add the flour and gently stir from bottom to top.
We shift the dough in the form, even.
Send in a preheated 180 degree oven. Bake until done, about 15 minutes.
Take out the cake from the oven and from the mold, let cool.
Cream butter, beat with condensed milk to a state of smooth cream.
Dipper agar-agar put on medium heat. Bring to a boil and dissolve the agar and cook for 1 minute.
Add the sugar and cook, stirring, to 110 degrees.
Remove from heat and allow to cool a little (up to 80-90 degrees).
Beat whites until a lather is formed and, without stopping to whisk, begin pour a thin stream of agrarian syrup. In the end, you should have weight, similar to a firm meringue.
Add the buttercream.
Mix with a mixer on low speed.
The split form put the biscuit.
From top to pour the souffle.
Put in refrigerator until firm. Since agar-agar is starting to harden already at 42 degrees, it will take more than an hour if done correctly.
Melt the chocolate in a water bath. Pour on cake, daubed the sides.
Put in the fridge to let the chocolate froze. Then you can decorate the top of the cake all the same chocolate through kinetic.