Soufflé with Soaked Sponge Cake

The dish is designed for two people, the ingredients taste around 2 euros.

Let the milk boil. Meanwhile, put an egg yolk in a sufficiently large bowl, sprinkle the sugar and a tiny bit of salt and whisk until the mixture turns white.

Sift in the flour. Later, slowly pour the boiling milk, stir and return the mixture to the milk pot form.

Bring to a boil while continuing to stir with the whisk.

Pour the cream into a suitable bowl. When it has cooled, add the other egg yolk and half of the liqueur. Butter the soufflé molds (timbale) with a brush and sprinkle a little bit of sugar.

Whisk the two egg whites in a baking bowl until stiff, fold in half of the cream, and gently fold in the other half with a wooden spatula. Fill the buttered ramekins one-third full with the cream.

Cut the sponge cake into small cubes, drizzle with the remaining liqueur and place in the moulds on top of the cream. Later fill up to about 1 cm below the rim with crème. Smooth the surface with the back of a spoon, then bake the ramekins in a heated oven at 200-220 degrees for 25-35 min. After 10 min reduce the oven temperature to 180 or 200 degrees.

After the baking time sprinkle the soufflés with powdered sugar and bring them to the table on the spot.

Preparation time 15 min Baking time 25-35 min

_Expert tip_ Ma

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