Orange Cake with White and Milk Chocolate Soufflé
Baking and Desserts | European cuisine
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
10
Description
It's worth the effort; the cake is very delicious and always looks great when sliced. You can vary the ingredients.
Ingredients
- Sugar - 3.5 oz
- Farm fresh eggs - 5 pieces
- Wheat Flour - 3.5 oz
- Baking Powder - 1 teaspoon
- Orange zest - 1 piece
- Orange Syrup - 7.1 oz
- Liquid dark chocolate - 3.5 oz
- White Chocolate - 3.5 oz
- Gelatin - 0.7 oz
- 10% cream - 13 fl oz
Step by Step guide
Step 1
Bake a regular Genoise sponge (separate the yolks from the whites, beat the whites with half of the sugar until stiff peaks form, gently combine them with the whipped yolks and the remaining sugar, and then add the flour and baking powder).
Step 2
Spread the batter onto a rectangular baking tray (20 x 30 cm) lined with parchment paper and bake at 356°F for about 10 minutes. Cool the sponge.
Step 3
Cut it into long strips about 3.5-4 centimeters wide, spread orange jam on all of them, and then roll the strips one by one into a horizontal roll.
Step 4
Place the sponge roll in the center of a springform pan, placing strips of parchment paper around the edges.
Step 5
Prepare the soufflé: whip the cream.
Step 6
For the milk chocolate soufflé: melt the milk chocolate in a water bath, then pour it into half of the whipped cream, mix, and add half of the melted gelatin from the packet. To prepare the gelatin, refer to the packaging; usually, it needs to be soaked in cold water until it swells, then warmed (but not boiled) and stirred until fully dissolved.
Step 7
Pour the milk chocolate soufflé around the edges of the sponge in the pan.
Step 8
Prepare the white chocolate soufflé in the same way, just melt white chocolate instead of milk chocolate.
Step 9
When the milk chocolate soufflé has set, pour in the white chocolate soufflé.
Step 10
Refrigerate for 6-8 hours (overnight).
Step 11
In the morning, remove the cake ring, take off the strips, and enjoy the exquisite dessert.
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