Fluffy cake

This cake perfectly combines the delicate biscuit cakes with the cranberry confit and a light mascarpone soufflé. It tastes like an ice cream with some spicy cranberry sourness.
kseniya_akx
Recipe by:

kseniya_akx

Fluffy cake

Recipe Video

Ingredients

Cake layers
flour
100g
3.50oz
0.40cup
6.70tbsp
starch
100g
3.50oz
0.40cup
6.70tbsp
sugar
180g
6.30oz
0.72cup
12tbsp
eggs
4pc
butter 82.5%
180g
6.30oz
0.72cup
12tbsp
baking powder
10g
0.35oz
0.67tbsp
salt
pinch
Cranberry confit
frozen cranberries
300g
10.50oz
1.20cup
20tbsp
apple pectin
7g
0.25oz
0.47tbsp
corn starch
12g
0.42oz
0.80tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
water
40g
1.35fl oz
Souffle
agar (-900-)
10g
0.35oz
0.67tbsp
water
140g
4.73fl oz
sugar
400g
14oz
1.60cup
26.80tbsp
condensed milk
130g
4.55oz
0.52cup
8.71tbsp
butter 82.5%
120g
4.20oz
0.48cup
8tbsp
mascarpone
110g
3.85oz
0.44cup
7.37tbsp
egg whites
90g
3.15oz
0.36cup
6tbsp
vanilla paste or vanillin
to taste

Method

Think about clouds! Picture something light, sublime and magnificent! So is the cake we’re offering you today. Here we have several layers of the finest biscuit, the creamy soufflé and berries, with a slight sourness…

Several delicate biscuit cakes, the cranberry confit and mascarpone soufflé… A perfect combination, which tastes like an ice cream with some spicy cranberry sourness.

Cake layers

  1. Melt the butter and cool it to the room temperature.
  2. Sift the flour, the starch, the baking powder and salt into a separate bowl.
  3. Whip the eggs with sugar at maximum speed for 4 minutes (until they increase in mass). Reduce the whipping speed and carefully add the butter. Then add the sifted mixture of flour and starch in parts, and whisk it well.
  4. Preheat the oven to 185-190C (365 to 374F) using a “convection” mode. You will need approximately 120 g (4.20 oz) of dough for a cake layer of 18 cm (7 inch). Put the dough on parchment using a pastry bag, and bake it in a ring-mold.
  5. Bake until even golden brown (6 to 7 minutes). The cakes can be baked in turn. Cool the hot cakes on a wire rack, carefully stack them on top of one another, and wrap with a film (leave at room temperature). The cakes are very soft and fluffy!

Cranberry confit

  1. Grind the defrosted cranberries with a blender. If the puree is very thick and dense, add 30-40 g (1.40 oz) of water
  2. Mix the sugar with the starch and the pectin. Heat the cranberry puree to 40C (104F), add the sugar/starch/pectin mixture; then stir everything, and bring it to a boil.
  3. After boiling, keep the mass at the heat for another 3 to 4 minutes, stirring constantly. Cover the finished confit with foil in contact and cool.

Souffle

  1. Mix the water and agar in a heavy-bottomed saucepan. Heat it for 1 min, until the agar dissolves, and whisk; add the sugar, and whisk again.
  2. Bring the mass to a boil, stirring constantly (up to 110C | 230F). If you have no thermometer, then check the readiness can be checked the next way: after about 5 minutes boiling, the thickened syrup should drain from the spoon, creating a sort of a thin thread. So the syrup is ready.
  3. Cool it to 85-90C (185 to 194F) or for about 7 to 8 minutes. Meanwhile, whip the room temperatured butter, the condensed milk (chilled) and the mascarpone (chilled), until smooth. Add vanilla paste or vanillin.
  4. Next, whip the whites separately (at a room temperature) until stable peaks (at maximum speed), then add the syrup in a thin stream(don’t stop whipping!). Whip until the "marshmallow" consistency (2 to 3 minutes).
  5. Add the creamy mass at a medium speed, stir until combined.
  6. Start assembling the cake. It is necessary to work quickly, because the soufflé thickens quickly enough. Prepare the ring-mold in advance, lay it with an acetate film and wrap the bottom tightly with the cling film.
  7. Spread the cranberry confit equally on each cake layer, using a (be careful, the cakes are very tender). This process can be done in advance.
  8. So, divide the total amount of the soufflé by the number of cakes in equal proportions (for a beautiful and aesthetic cut), and apply the soufflé to each cake, with a pastry bag.

Cake assembling

Assembling order: biscuit cake / cranberry confit / soufflé. Place the cake in the fridge overnight.

Bon Appetit!!!