How To Cook Souffle Cake With Mocha And Coffee Glaze - Recipe

Author: Marko Balašević Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Souffle Cake With Mocha And Coffee Glaze - Recipe. Learn how to cook "Souffle cake with mocha and coffee icing". Delicious recipe..

Necessary products

For the dough:

4 large eggs
200 grams powdered sugar
220 grams flour

For syrup:

130 grams of powdered sugar
120 milliliters of mocha coffee
1 tablespoon cognac

For the souffle:

300 milliliters of liquid high-fat cream
300 grams of powdered sugar
20 grams of gelatin
200 milliliters of milk

For the glaze:

2 tablespoons coffee (boiled) with milk
50 grams butter
3 tablespoons powdered sugar
3 tablespoons finely ground and well-roasted coffee

Method of preparation :

Separate the yolks and whites. Mix the yolks with 3/4 of the powdered sugar, then beat until the mixture increases in volume 2-3 times. Towards the end of the beating, add the remaining powdered sugar.

Beat the egg whites until thick. Mix 1/3 of it with the yolks, add the flour and mix lightly. Then add the remaining protein foam and mix until smooth.

Fill 2/3 (in height) of the round baking dish with the dough. Level the surface with a spoon or knife.

Bake the marshmallows in a preheated 200-220 degree oven for about 35-50 minutes (until ready). Leave it for 8-12 hours, then cut horizontally into two parts.

Make a syrup by mixing the coffee with the powdered sugar and a spoonful of cognac. Syrup the marshmallows with the aromatic liquid.

Start making the souffle.
Pour the gelatin with the milk. When it swells, place the pan on the stove and heat the mixture, but do not let it boil. Stir until the gelatin dissolves.
Beat the cooled cream with the powdered sugar until a thick hard foam is obtained. Mix it with the gelatin dissolved in the milk and mix until smooth.

Transfer the souffle to a detachable form and refrigerate for 2 hours.

Prepare the glaze by mixing the brewed coffee with the butter, the powdered sugar and the ground roasted coffee in a water bath. Stir the combination until smooth.

When you take the souffle out of the fridge, put it between the two marshes and pour the icing over the cake. Put it in the refrigerator for 5-6 hours, after which you can serve.

Enjoy your meal!

How To Cook Souffle Cake With Mocha And Coffee Glaze - Recipe

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