Ingredients

Biscuit
egg whites
0.25 cup
90 g
3.15 oz
2.97 fl oz
sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
almond flour
2 tbsp
30 g
1.05 oz
0.99 fl oz
flour
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
powdered sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
coconut flakes
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Custard
butter
0.75 cup
165 g
5.78 oz
5.44 fl oz
cream 33-36%
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
strawberry puree
0.25 cup
90 g
3.15 oz
2.97 fl oz
Meringue souffle
egg whites
0.50 cup
100 g
3.50 oz
3.30 fl oz
glucose syrup
0.25 cup
90 g
3.15 oz
2.97 fl oz
sugar
1.25 cup
300 g
10.50 oz
9.90 fl oz
water
1 cup
230 g
8.05 oz
7.59 fl oz
agar
0.50 tbsp
8 g
0.28 oz
0.26 fl oz

Method

Thanks to this recipe, you can enjoy the creamy taste of the soufflé without the extra amount of sugar. You can replace the puree in the recipe with any other, on your discretion. The cake basis can also be cooked with the recipe you like.

Sponge biscuit

The calculation in the recipe is for the mold diameter 18-20 cm (7 to 8 inch).

Cooking:

  1. Dry the coconut flakes in the oven at 150C (302F) for 5 to 10 minutes, grind it into flour.
  2. Whisk the egg whites with sugar until soft peaks. Combine all the dry ingredients and gently stir them into the meringue with a spatula.
  3. Place the dough in a ring and bake at 180C (356F) for about 15 minutes, until golden brown. Cool on a wire rack.

Custard

Mush the strawberries into puree with a blender, bring it to a boil and rub through a sieve. Cool it down. Whisk the butter (it should be of a room temperature) with the cream and puree, until lush custard

Souffle

  1. Fill the agar with water, and heat; add the glucose syrup and sugar at a temperature of 85-95C (185 to 203F). Boil the syrup, stirring constantly, to a temperature of 110C (230F). 
  2. Whip the egg whites until strong peaks (start whisking at the same time as the syrup boils). You will need either an assistant or a planetary mixer, since you need to whip the egg whites and intensively whisk the syrup at the same time.
  3. As soon as the syrup reaches the temperature of 110C (230F), turn off the heat, and let the syrup calm down, then pour the syrup along the side of the mixer bowl in a thin stream to the egg whites (don’t stop whipping!!!). The meringue should be whipped up to strong peaks. After adding all the syrup, whip for another minute and start adding the butter cream.
  4. As soon as all the cream is added, turn off the mixer and put your soufflé in a previously prepared mold (or a ring) with a biscuit in the bottom. Leave to stabilize for 2 hours at the room temperature.
  5. Cover the top of the cake with the melted chocolate, and decorate it with strawberries. Cool the cake in the fridge.