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.
- Melt the butter and cool it to the room temperature.
- Sift the flour, the starch, the baking powder and salt into a separate bowl.
- 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.
- 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.
- 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!
- Grind the defrosted cranberries with a blender. If the puree is very thick and dense, add 30-40 g (1.40 oz) of water
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- Add the creamy mass at a medium speed, stir until combined.
- 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.
- 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.
- 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.
Assembling order: biscuit cake / cranberry confit / soufflé. Place the cake in the fridge overnight.