I have a large form, 23 cm. Ideally 15-16 cm in diameter. Will then be high, but small. See for yourself. There is more time for the cake to be ready, because. the soufflé should stabilize. And then we level the cake with cream.
Ingredients: Base:, eggs C1 or 4 C2, Sweetener (I have a fit parade), Corn starch, salts, For soufflé:, soft cottage cheese, egg white, pitted dates, Water for pouring dates (just pour), natural ready-made coffee (of which 10 ml for impregnation cake, gelatin, Sweetener taste. I didn’t put it, it’s sweet due to the dates, Smoothing cream:, soft cottage cheese, curd cream cheese, Sweetener, egg yolk
Cooking method:
For the base, separate the whites from the yolks.
Beat egg whites with salt until stiff peaks. Yolks with sweetener until bright and fluffy.
Pour starch and vanilla into the yolks, mix.
Gently fold in egg whites and mix.
Pour the dough into a mold and bake at 170 ° for 20 minutes.
For the soufflé, soak the gelatine in cold coffee until plump. Do not forget to leave 10 ml for impregnation of the cake.
Pour the dates with warm water and let stand.
Drain the liquid from the dates, pierce with a blender.
Mix cottage cheese with a mixer with dates.
Beat the protein until a strong foam.
Melt the swollen gelatin and pour into the cottage cheese, mix.
Add proteins, mix.
We soak the finished cake with coffee.
Then we spread the cream on it and put it in the refrigerator until the souffle hardens.
Smoothing cream: mix all the ingredients with a mixer.
We take out the finished cake and align it in a circle and top. We decorate as you like.