Basic meringue souffle cake

Ingredients

Biscuit

90 grams (3.2 ounces) egg whites
40 grams (1.4 ounces) sugar
30 grams (1.1 ounces) almond flour
20 grams (0.7 ounces) flour
60 grams (2.1 ounces) powdered sugar
50 grams (1.8 ounces) coconut flakes

Custard

165 grams (5.8 ounces) butter
70 grams (2.5 ounces) cream (33-36%)
90 grams (3.2 ounces) strawberry puree

Meringue Soufflé

100 grams (3.5 ounces) egg whites
90 grams (3.2 ounces) glucose syrup
300 grams (10.6 ounces) sugar
230 grams (8.1 ounces) water
8 grams (0.3 ounces) agar

Equipment

Blender
Essential for transforming your strawberries into a smooth puree. A high-powered blender will make quick work of it! 🍓
Electric Mixer
A planetary mixer is highly recommended for whipping egg whites and meringues to perfection. Whip it good! 🥄
Oven
Preheat and dry those coconut flakes to give your cake a delicious base. Consistent temperature is key! 🔥
Rings or Molds
A stainless steel ring or mold of 18-20 cm (7 to 8 inches) will help shape your masterpiece. Keeps everything in place! 👩‍🍳
Wire Rack
Crucial for cooling your biscuit base evenly without any soggy bottoms. Experience the crisp! 🌬️
Thermometer
For accurate syrup temperature control during meringue-making. Precision matters! 🌡️

Instructions

Step 1

Step 1: Thanks to this recipe, you can enjoy the creamy taste of the soufflé without the extra amount of sugar. You can replace the strawberry puree with any other puree of your choice. The cake base can also be prepared using your preferred recipe.

Step 2

Step 2: The calculations provided are for a mold with a diameter of 18-20 cm (7 to 8 inches).

Step 3

Step 3: Preheat your oven to 150°C (302°F). Spread the coconut flakes on a baking sheet and dry in the oven for 5 to 10 minutes. Grind the dried coconut flakes into a flour-like consistency. Keep an eye on the coconut flakes to prevent burning.

Step 4

Step 4: Whisk the egg whites with the sugar until they form soft peaks. Combine all the dry ingredients (almond flour, flour, powdered sugar, and coconut) and gently fold them into the meringue using a spatula. Be careful not to overmix to maintain the airiness of the meringue.

Step 5

Step 5: Place the dough in a ring mold and bake at 180°C (356°F) for about 15 minutes, or until golden brown. Cool the biscuit on a wire rack. Baking times may vary slightly depending on your oven, so check for a light golden color.

Step 6

Step 6: To prepare the custard, puree the strawberries using a blender. Bring the puree to a boil and then pass it through a sieve to remove seeds. Allow it to cool. Whisk the room temperature butter along with the cream and cooled strawberry puree until you achieve a fluffy custard. For an even silkier custard, ensure the butter is soft and at room temperature before whisking.

Step 7

Step 7: In a saucepan, combine the agar with water and heat until it dissolves. Add glucose syrup and sugar, heating to a temperature of 85-95°C (185-203°F). Stir constantly and bring the syrup to a boil at 110°C (230°F). Use a candy thermometer for precise temperature control.

Step 8

Step 8: Begin whipping the egg whites until they form stiff peaks. At the same time, as the syrup reaches 110°C (230°F), remove from heat and let it cool slightly. With the mixer running, slowly pour the syrup in a thin stream down the side of the bowl into the egg whites. Continue to whip until stiff peaks form. It helps to have an assistant or use a planetary mixer for this step.

Step 9

Step 9: Once the meringue has reached stiff peaks, begin incorporating the butter cream, mixing until fully combined. Add the cream gradually to ensure it's fully incorporated and avoids deflating the meringue.

Step 10

Step 10: Pour the soufflé mixture into a previously prepared mold or ring with the biscuit at the bottom. Leave to stabilize at room temperature for about 2 hours. Ensure the soufflé is level for an even presentation.

Step 11

Step 11: After stabilization, cover the top of the cake with melted chocolate and decorate with strawberries. Cool the cake in the fridge before serving. Use fresh strawberries for the best flavor and presentation.

Servings

Serving Suggestions & Ideas 🎉

Imagine slicing into this dazzling soufflé cake at your next event; it's sure to be a conversation starter. Serve each slice with a generous dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. 🍦

If you're hosting a summer get-together, add a burst of color with fresh, seasonal berries on top. Raspberries, blueberries, and blackberries will complement the strawberry puree wonderfully. 🍇

For a unique twist, drizzle your slices with a tangy lemon or passion fruit sauce. The vibrant flavors will pair beautifully with the soft and airy meringue, creating a refreshing bite each time. 🍋

A sprig of mint on each plate adds a bright, aromatic touch that elevates the overall presentation. Simple yet effective. 🌿

Variations

Gluten-Free and Vegan Variations 🥳

Good news! You can easily adapt this recipe to be gluten-free by swapping out the regular flour with almond flour or a gluten-free flour blend. Your guests will never know the difference! 🌾❌

For a vegan option, replace the egg whites with aquafaba (chickpea brine) and use plant-based butter. Use coconut cream instead of dairy cream, and ensure your glucose syrup and sugar are vegan-friendly. Delicious and inclusive! 🌱💚

Faq

Why didn't my egg whites whip to stiff peaks?
Ensure your mixing bowl is completely clean and free of any grease, and that your eggs are at room temperature.
Can I use frozen strawberries for the puree?
Yes, just thaw them thoroughly and drain any excess water before blending them into a puree.
How do I know when my syrup is at the right temperature?
A kitchen thermometer is crucial. Boil the syrup until it reaches 110C (230F) for optimal results.
Why is my meringue too runny?
You might have added the syrup too quickly. Pour it in a thin stream while constantly whipping to maintain the meringue's structure.
Can I make this recipe ahead of time?
Yes, you can prepare the cake a day in advance. Just store it in the fridge and add the final decorations shortly before serving.
How can I ensure my custard is smooth and lump-free?
Make sure your butter is at room temperature and blend the cream and puree thoroughly until the mixture is lush and creamy.