Cake-souffle with mango

Cakes-soufflés are always softer than ordinary. Mango top layer is made from mango juice, and in a souffle, add a jar of baby food with mango - will be a very gentle and airy.

You will need

• For eight servings
• For Korzh:
• - 2 eggs;
• - 1/2 Cup of flour;
• - 1/3 Cup of sugar;
• - 1 teaspoon of baking powder.
• For the souffles:
• - 1 Cup of cream;
• - 150 g of sugar;
• - 1 jar of baby food mango;
• - 20 g of powdered gelatin;
• - 1 teaspoon of lemon juice.
• To fill:
• - 350 ml mango juice;
• 10 g of gelatin.

Instruction

1. Prepare the fill. Dissolve the gelatin in water, put the juice on the fire, bring to a boil, add gelatin, stir. Cover the form with cling film, pour in the juice with the gelatin, place the bowl in the freezer.
2. Prepare a cake. Whisk the eggs with the sugar until whitish, add the flour with the baking powder. It is proportioned on a thin cake approximately 1.5 cm Put the dough into the pan, coated with oil, put on 10 minutes in the oven. Bake at 180 degrees.
3. Prepare a soufflé. Pour the gelatin with water, let stand aside. Whisk 2 protein with a pinch of salt before the formation of stable peaks, add 100 g of sugar, you get shiny and dense mass. Whip the cream with the remaining sugar, they should become thick. Put on low heat baby food, add gelatin, stir until it is completely dissolved. Then mix the food with whipped cream, add the beaten egg whites, stir.
4. Get in shape with the mango filling, put on top of the soufflé, cover with pastry. Put in the fridge to harden for a few hours. Cover the cake with a plate, flip - fill will be on top. Serve the finished cake soufflé with mango to the table chilled. Can decorate with strawberry, chocolate or any component in its sole discretion.