Cake with pineapple, kiwi and melon soufflé

Category: Confectionery
Cake with pineapple, kiwi and melon soufflé

Ingredients

Biscuit:
eggs 3 pcs
sugar 3 tbsp. lodges
flour 3 tbsp. lodges
CREAM
whipping cream 33% 1 st
powdered sugar 0.5 st
butter 100g
gelatin 1 item of boxes
melon pulp 1 kg

Cooking method

  • BISCUIT
  • Beat eggs with sugar, mix with flour, add vanilla.
  • Smear on baking paper or a silicone mat with a diameter slightly larger than the shape (I have a salad bowl from a French brown set)
  • Bake for 15-20 minutes, depending on your oven, but the cake turns out, like for a roll, moderately dense, aromatic!
  • cream
  • mash the pulp of one melon in a blender.
  • Beat a glass of cream with powdered sugar.
  • Add soft butter while whipping.
  • Add the gelatin prepared in advance (pour the gelatin over 4 tablespoons of water, let it swell and melt in a water bath, but so as not to boil).
  • Mix the melon puree with the creamy gelatinous mass and ... let the mass breathe.
  • At this time, lay out the salad bowl with pineapple washers, and between them the kiwi slices, as if making up an ornament.
  • Pour the melon mass into a salad bowl with pineapples and put a biscuit cake on top.
  • We carefully cut everything and put it in the refrigerator for at least 4 hours, or better for 6 hours.
  • At the end of this period, turn the salad bowl onto a cake dish and the cake itself is ready! Weight is just over 1 kg.
  • Indispensable light cake for summer
  • Cake with pineapple, kiwi and melon soufflé
  • this is how it looks from above


artisan
valvery , well, that's where? Where were you in the summer? And where can I get a melon now ?!
valvery
Oksana! Believe it or not, I watched you from the bushes: girl_red: But the melon was just the beginning! then I made a souffle from canned peach! with a peach, the taste is richer, brighter, but it is necessary that the excess juice fairly drain. A peach in a jar is a year-round fruit !!!
artisan
Quote: valvery

Oksana! you will not believe, watched you from the bushes

here! Now I will suffer for a year, and you will be ashamed!
rog6012
In the markets, melons are sold all year round.
And even now they sell Ukrainian ones.
Altsena
Oh, how delicious !!!! Want Want!!! And the melons just went! Is it really possible to hide it under the mastic?
fomca
It seems to me real, but only with alterations, .. Pack everything in a box, like a "bird" .... - biscuit top-bottom and sides ... and fruits - kiwi and pineapples, cut into cubes, just put between two cakes together with soufflé (above or below it).
valvery
Altsena I think it's not real. If you pack it like a bird, then you lose all the charm of a light summer cake. There is almost all the soufflé and a thin layer of biscuit on which the cake is held. And if you don't change anything, then the surface is just slippery. Since it is slippery, it means that syrup is released, and this is even worse for mastic than water.
Vei
Valentine, I am very interested in your recipe.
I baked a chiffon fruit sponge cake with mango, and now I want to make a layer of mango soufflé.
Do you think your recipe will work for this? There are fresh mangoes and canned ones, but the main thing is that I need the soufflé interlayers. How can this be achieved?

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