Cold lime soufflé-cake with nuts
white chocolate 100g
1 cup walnuts
2 cups heavy cream
brown sugar (for the test) 1/3 cup
lime juice (fresh) 2/3 cup
almonds 1 cup
3/4 cup milk
sugar (soufflé) 3/4 cup
fresh berries (for decoration)
melted butter 3 tbsp. l.
lime zest (soufflé) 2 h. liter.
zest of lime (for the test) 1 ch. l.
berry syrup (optional)
egg yolks 4 pcs.
On hot outside and you do not want to mess with an oven preheated? Then the dessert – for you! Cold delicate soufflé with lime and white chocolate did not need baking. Even nutty enough to hold the cake in the refrigerator to bring to readiness. Decorate the cake with fresh berries and arrange a little party for no reason. Dry nuts in the oven or in a frying pan and grind them in a blender.
Add the sugar, lime zest and melted butter.
Mix thoroughly and pour the mixture into the baking dish openable.
Press down the mixture to the bottom and walls of the mold, to form a cake with high margins. Use cellophane or a glove, so that the dough does not stick to hands. Send your cake in the freezer.
While the cake cools, prepare the soufflé: Mix lime juice, sugar, milk, egg yolks and lime zest. Thoroughly whisk to the components came together, and put the dishes with the mixture in a water bath. Cook, stirring constantly, for 5 minutes.
Then remove the mixture from the water bath and add white chocolate.
Stir to melt the chocolate. Let the mixture cool to room temperature, and then place it in the refrigerator and allowed to cool for 45 minutes, and stirring periodically checking.
Meanwhile, whip the cream.
Carefully pour the cooled mixture into them and stir until smooth.
Pour the cream mixture into the mold with cake and smooth the surface with a spatula, cover with cling film and send it in the refrigerator overnight or for at least 3 hours.
Ready cake gently pry the knife to separate the cake from the mold.
Open the form and carefully place the cake on a serving plate.
Garnish with berries, if desired pour berry syrup and serve.