Russian milk soufflé cake with blackberries


Russian milk soufflé cake with blackberries

Ingredients :


  • Flour
  • 1 cup Egg yolks
  • 7 Sugar
  • 125 grams Butter
  • 100 g Vanilla
  • 1 teaspoon Baking powder
  • 1 teaspoon


  • Egg whites
  • 7 Gelatin
  • 20 grams Sugar
  • 1 cup Butter
  • 170 grams Condensed milk
  • 250 grams Citric acid
  • ¼ teaspoon


  • Bitter chocolate
  • 150 grams Sugar
  • 30 grams Cream
  • 200 grams Butter
  • 30 grams

Instructions :

  1. Make the cake: separate 7 eggs. Keep the egg whites in the fridge; will use them later for the soufflé. Whip the egg yolks with 125 grams of sugar and 1 teaspoon of vanilla until light and fluffy (about 5-7 min).Add 100 grams of soft butter and continue whisking until very light, smooth and fluffy. In separate bowl mix together 1 cup of flour and 1 teaspoon of baking powder. Sift into the whipped egg yolk mixture and fold until incorporated. Put the batter into a 26 cm (10 inch) in diameter cake pan lined with parchment paper and spread evenly. Bake at 392* for 15-17 min. Cool completely. Slice the sponge cake in half.
  2. Combine 20 grams of unflavored gelatin and ½ cup of water in a saucepot. Let it sit for 5-10 min to absorb. After 10 min add 1 cup of sugar into the saucepan with gelatin-water mixture and heat it up on the stove to 60C or 140F (Do Not Boil Gelatin mixture)! Set aside to cool slightly.
  3. Whisk the egg whites we set aside earlier until soft peaks form. Add 1/4 teaspoon of citric acid. Add warm gelatin syrup into the whipping egg whites, in a slow steady stream, while whipping on high speed until stiff peaks form. Reduce speed to medium speed, add 170 grams of soft butter and 250 grams of condensed milk. At this point you are welcome to add any fruit purée ( I used blackberry).
  4. To assemble the cake, place one sponge layer in a pan. Spread enough fruit purée to slightly moist the top of the cake. Add the soufflé. Refrigerate for at least 3 hours.( You will have 2 halves of the cake, I only used one half . You are welcome to use both halves and lay second sponge cake on top as well).
  5. Make the chocolate glaze. Bring 200 ml of heavy cream to simmer, and 30 grams of sugar. Mix well to melt sugar. Pour this mixture in a bowl with 150 grams of dark chocolate chips. Mix until smooth, silky and well combined. Add 30 grams of butter and stir until melted and smooth. Cool to body temperature. Take the cake out of the fridge and run a knife around the mold to release it. Pour the chocolate mixture over the cake and spread it evenly.

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