Anthill cake

Delicate airy cake.
Of course, you have to tinker with it, but the result is worth it!
I must say right away that agar cannot be replaced by anything. You can buy agar in supermarkets or pastry shops. Agar in confectionery stores is of better quality, I highly recommend buying it there..
Don’t be intimidated by the amount of sugar. In combination with unsweetened biscuit and icing, the cake does not seem very sweet, and you cannot reduce the amount of sugar (I tried to reduce it, the soufflé does not hold its shape very well).
The specified amount of ingredients makes 8-10 servings.
Ingredients
dough:

• 2 eggs
• 30 g sugar
• 1 tsp baking powder
• 70-100 g flour

souffle:

• 150 g butter
• 100 g of condensed milk
• 7 g agar
• 150 ml water
• 450 g sugar
• 2 squirrels
• ¼ tsp salt

glaze:

• 3 tbsp cocoa powder
• 5 tbsp milk
• 3 tbsp Sahara
• 30 g butter

Preparation

Soak agar in water.
Leave for 10 minutes.

Cooking a biscuit.
Beat eggs with sugar.

Add baking powder and flour.
Stir gently.

Cover the mold (I used a 20 × 20 cm mold) with baking paper.
Put out the dough.

Put in an oven preheated to 180 degrees.
Bake for 10-15 minutes.

Cooking soufflé.
Beat butter with condensed milk.

Put agar on fire.
Boil.

Add sugar.

Cook for about 10-15 minutes.
If you lift the whisk, the thread should stretch.

Beat whites with salt.

Add hot syrup in a thin stream.
Beat well.
The mass should increase in volume.

Add butter with condensed milk.
Stir with a spatula or whisk (do not beat, do not stir with a mixer).

Put on a cake.
Put in the refrigerator for 3-4 hours (you can leave it at room temperature, the agar solidifies well).

Cooking the icing.
Mix cocoa, milk, sugar, butter.

Boil.
Remove from fire.
Cool down.

Put the glaze on the souffle.
Refrigerate for 2-3 hours.

Enjoy your meal!

Awesome cake!
Beautiful, delicious, delicate.
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients
dough:

• 150 g sugar
• 150 g butter
• 4 eggs
• 300 g sour cream (10-15%)
• 250-300 g flour
• 2 tsp baking powder
• 30 g cocoa

cream:

• 300-400 g sour cream (10-20%)
• 150 g sugar
• 2 tsp vanilla sugar

glaze:

• 100 g butter
• 50 ml milk
• 100 g sugar
• 50 g cocoa

Preparation

Cooking the dough.
Grind butter with sugar.

Add eggs.

Mix.

Add sour cream.

Mix.

Add baking powder and flour.
Knead a not very thick dough.

Divide the dough into two parts.
Add cocoa to one part.
Mix.

A baking dish (I have a mold with a diameter of 24 cm) grease with vegetable oil (you can not grease a silicone mold).
Pour 1-2 tbsp. light dough in the middle of the mold.

Pour 1-2 tbsp into the middle of the light dough. dark dough.

Pour the dough in this way until the mold is filled in diameter (2 cakes are obtained from the specified amount of ingredients).
Put in an oven preheated to 180 degrees.
Bake for 20-25 minutes.

Cooking cream.
Mix sour cream with sugar and vanilla sugar.

Grease the baked cake with cream.

Cover with a second cake layer.

Cooking the icing.
Melt the butter.

Add milk.

Add sugar.

Mix.

Add cocoa.

Mix.
Cook until thick.

Cover the finished cake with icing.
It is advisable to let the cake soak (refrigerate for 4-6 hours).

The cake can be decorated with a stencil.
Draw stripes, cut.

Sprinkle with powdered sugar.
Remove the stencil carefully.

Enjoy your meal!

Airy biscuit, delicate soufflé. Very tasty.
Raspberries can be used fresh or frozen.
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients
biscuit:

• 4 eggs
• 150 g sugar
• 150-200 g flour

raspberry soufflé:

• 300 g raspberries
• 20 g gelatin
• 350 ml cream 33-35%
• 200 g sugar

chocolate soufflé:

• 100 g chocolate
• 10 g gelatin
• 150 ml cream 33-35%
• 100 g sugar

Preparation

Cooking a biscuit.
Beat eggs with sugar.

Add flour.
Stir gently.

Grease the mold (I have a mold with a diameter of 26 cm) or cover with baking paper.
Pour the dough.
Put in an oven preheated to 180 degrees.
Bake for 30-35 minutes.
Check the readiness of the biscuit with a toothpick.

Cooking raspberry soufflé.
Soak gelatin in 150 ml of cold boiled water.
Leave for the time indicated on the package.

Bring gelatin to a boil, but do not boil.
Cool down.

Grind raspberries in a blender (or grind with a fork).

Whip cream with sugar.

Add raspberries.
Mix.

Add gelatin.
Mix.
Put the soufflé in the refrigerator for a few minutes (so that it thickens a little).

Cut the finished biscuit horizontally into two parts.
Leave the lower part in the mold.

Put the raspberry soufflé on the cake.
Flatten.

Put the second cake on the souffle.
Refrigerate for 3-4 hours.

Cooking a chocolate soufflé.
Soak gelatin in 100 ml of cold boiled water.
Leave for the time indicated on the package.

Bring gelatin to a boil, but do not boil.
Cool down.

Melt chocolate in a water bath.

Whip cream with sugar.

Add chocolate.
Mix.

Add gelatin.
Mix.

Cover the cake with chocolate soufflé.
Refrigerate for 2-3 hours.

Decorate to taste.

Enjoy your meal!

Crispy base and delicate filling.
Delicious, unusual cake.
Use good popcorn, be careful not to come across unopened corn.
From the specified amount of ingredients, 6-8 servings are obtained.
Ingredients

• 100 g sweet popcorn
• 400 g chocolate
• 500 g cottage cheese
• 200 g yogurt
• 1 lemon
• 20 g gelatin
• 200 g cream 33-35%
• 100 g sugar

Preparation

Soak gelatin in 150 ml of cold boiled water.
Leave for the time indicated on the package.

Put the chocolate in a water bath.

Melt.

Mix popcorn and chocolate.

Put the popcorn with chocolate in a mold (I have a mold with a diameter of 26 cm).
Put in the refrigerator.

Heat gelatin until it dissolves (do not boil).

Squeeze juice from lemon (we need about 50 ml).

Whip cream with sugar.

Mix cottage cheese with yogurt.

Add lemon juice.

Mix.

Add cream.
Mix.

Add gelatin.
Mix.

Put the resulting mass on the frozen popcorn.
Refrigerate for 7-8 hours.

Decorate the finished cake with popcorn and chocolate.

Enjoy your meal!

This cake will be especially appreciated by coffee lovers..
Delicate biscuit ideally complements the coffee soufflé.
Very tasty!
If desired, the biscuit can be soaked in syrup or coffee with milk (it is not necessary to soak too much).
The specified amount of ingredients makes 12-15 servings.
Ingredients
dough:

• 3 eggs
• 150 g sugar
• 3 tsp instant coffee
• 100-150 g flour

souffle:

• 500 ml cream 33-35%
• 5 tsp instant coffee
• 150 g sugar
• 20 g gelatin

Preparation

Cooking a biscuit.
Dissolve coffee in a minimum amount of hot water (2-3 tablespoons).
Cool down.

Beat eggs with sugar.

Add coffee.
Mix.

Add flour.
Stir gently.

Grease the mold (I used a 20 × 30 cm mold) or cover it with baking paper.
Put out the dough.
Put in an oven preheated to 180 degrees.
Bake for 10-15 minutes.
Cool down.

Cooking soufflé.
Soak gelatin in 100 ml of cold boiled water.
Leave for the time indicated on the package.

Bring gelatin to a boil, but do not boil.

Dissolve coffee in 200 ml of hot water.
Cool down.

Whip cream with sugar.

Add coffee.
Mix.

Add gelatin.
Mix.

Put the soufflé on the cooled cake.
Refrigerate for 6-8 hours.

Cut the finished cake into rectangles, remove from the mold using a wide spatula.

Enjoy your meal!