BLACKCURRANT MERINGUE SOUFFLE CAKE

Ingredients

Shortcrust pastry

75 grams (2.65 ounces) butter (82.5%)

70 grams (2.45 ounces) powdered sugar

2 grams (0.05 ounces) salt

30 grams (1.05 ounces) egg yolks

35 grams (1.25 ounces) almond flour

100 grams (3.55 ounces) wheat flour

5 grams (0.20 ounces) baking powder

Soufflé

165 grams (5.80 ounces) butter

70 grams (2.45 ounces) cream (33%)

7 grams (0.25 ounces) vanilla paste

30 grams (1.05 ounces) blackcurrant puree

Meringue & syrup

300 grams (10.60 ounces) sugar

90 grams (3.15 ounces) glucose syrup

230 grams (8.10 ounces) water

8 grams (0.30 ounces) agar

100 grams (3.55 ounces) egg whites

1 gram (0.05 ounces) lemon acid

Instructions

Step 1

1. Preheat your oven to 170°C (338°F).

Step 2

Ensure your oven is fully preheated before baking for the best results.

Step 3

2. To make the shortcrust pastry, combine 75 grams of softened butter and 70 grams of powdered sugar with 2 grams of salt in a mixing bowl until well combined.

Step 4

Use a stand mixer or hand mixer for a smoother blend.

Step 5

3. Gradually add 30 grams of egg yolks, 35 grams of almond flour, 100 grams of wheat flour, and 5 grams of baking powder. Mix until a dough forms.

Step 6

Refrigerate the dough for at least 30 minutes for easier handling.

Step 7

4. Roll out the dough to 1 cm (0.4 inch) thick. Cut two circles—one measuring 16 cm (6.3 inches) and the other 18 cm (7 inches). Place on a baking sheet lined with parchment paper.

Step 8

Use a round cake ring or a bowl to get even circles.

Step 9

5. Bake in the preheated oven for 12 minutes or until golden brown. Let them cool completely on a wire rack.

Step 10

Keep an eye on the pastries to prevent over-browning.

Step 11

6. For the soufflé, whisk together 165 grams of butter, 70 grams of cream (33%), 7 grams of vanilla paste, and 30 grams of blackcurrant puree until light and fluffy. Set aside.

Step 12

Make sure the butter is at room temperature for a smoother mixture.

Step 13

7. For the meringue and syrup, combine 300 grams of sugar, 90 grams of glucose syrup, 230 grams of water, and 8 grams of agar in a saucepan. Bring to a boil and heat to 110°C (230°F).

Step 14

Use a candy thermometer for precise measurements.

Step 15

8. When the syrup temperature reaches 106°C (223°F), start whipping 100 grams of egg whites in a separate bowl at low speed. Add 1 gram of lemon acid and whip until foamy.

Step 16

Ensure your mixing bowl and beaters are grease-free for better meringue.

Step 17

9. Gradually pour the hot syrup into the egg whites in a thin stream while continuing to whip at high speed until the mixture is glossy and forms stiff peaks.

Step 18

Pour the syrup slowly to avoid cooking the egg whites.

Step 19

10. Gently fold the meringue into the soufflé mixture using careful spatula movements to combine.

Step 20

Fold gently to keep the mixture airy and light.

Step 21

11. To assemble the cake, line the sides of an 18 cm (7 inch) mold with acetate foil. Place the 18 cm pastry layer on the bottom. Pour in half of the soufflé mixture and smooth the top.

Step 22

Chill the mold for easier assembly if needed.

Step 23

12. Place the 16 cm pastry layer on top of the soufflé. Pour the remaining soufflé mixture over the top and smooth again.

Step 24

Ensure even layers for a professional look.

Step 25

13. Let the cake stabilize in the refrigerator for at least 2 hours. Remove from the mold, peel off the acetate foil, and decorate with freeze-dried berries and whipped ganache as desired.

Step 26

For a firmer texture, chill the cake overnight.

Servings

Imagine serving this delightful cake at your next gathering. Picture the smiles lighting up as you reveal the stunning layers within. For a chic afternoon tea, pair a slice with a cup of freshly brewed Earl Grey—guests will love the harmony of flavors. Hosting a dinner party? Serve this cake with a scoop of vanilla bean ice cream on the side. Its light and airy texture makes it the perfect finale to a hearty meal, leaving your guests satisfied but not overly full. For an extra touch of elegance, top the cake with a sprinkle of freeze-dried berries and a swirl of whipped ganache. If you're feeling fancy, edible flowers can add a touch of whimsical beauty. Want to make it extra special? Drizzle with a bit of berry coulis just before serving. This cake can also be enjoyed as an indulgent weekend treat just for yourself. Let's be honest—sometimes, you deserve to enjoy something exquisite all on your own.

Equipment

Mixing Bowls

Various sizes are needed—make sure they are large enough for efficient mixing of ingredients.

Electric Mixer

A stand mixer works best for whipping egg whites and mixing dough; a hand mixer can also be used but may require more effort.

Baking Sheets

Non-stick or lined with parchment paper to avoid sticking and ensure even baking.

Rolling Pin

For rolling out the shortcrust pastry uniformly to the desired thickness.

Pastry Rings (16 cm and 18 cm)

Essential for forming the cake layers; adjustable rings are a good option for versatility.

Acetate Foil

Helps to line the mold and gives a clean edge to your cakes.

Cooking Thermometer

Crucial for achieving the right temperature in the syrup to make perfect meringue.

Variations

For a gluten-free version, replace the wheat flour in the shortcrust pastry with a gluten-free flour blend. Many blends are available that work excellently as direct substitutes. Ensure that the almond flour you use is also certified gluten-free. If you're aiming for a vegan twist, there are a few swaps you can make. Replace the butter with a high-quality vegan butter substitute. For the egg yolks, use an equivalent amount of aquafaba (the liquid from a can of chickpeas), which works wonderfully as an egg replacer. Cream can be substituted with coconut cream, and the egg whites in the meringue with more aquafaba. Don't forget to replace the gelatin-based components with agar agar as instructed.

Faq

Why did my shortcrust pastry get too crumbly?
It’s likely that too much flour was added or the butter was over-mixed. Try using a kitchen scale for precise measurements and mix until just combined.
Can I use regular sugar instead of powdered sugar for the pastry?
Powdered sugar gives a finer texture to the pastry. Regular sugar may result in a gritty texture.
How do I know when the meringue is ready?
The meringue should reach stiff peaks and look glossy. Lift the beater; the peaks should stand firm without drooping.
What’s the best way to incorporate the soufflé into the meringue?
Fold gently using a spatula in a figure-eight motion to maintain the airiness of the mixture.
How can I ensure my cake layers bake evenly?
Roll out the dough evenly and use precise measurements for cutting. Rotate baking sheets halfway through the baking time.
Can I freeze the cake for later consumption?
Yes, you can freeze the assembled cake. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before serving.