Prepare to be captivated by the exquisite delicacy of this no-bake cake recipe. With its creamy texture and captivating appearance, this cake is sure to become a favorite indulgence.
Ingredients:
For the Base:
- 50 grams of rolled oats (1.8 ounces)
- 70 grams of heavy cream (2.5 ounces)
- A pinch of vanilla extract
- 150 milliliters of water (5 fluid ounces)
- 3 egg whites, equivalent to 90 grams (3 ounces)
- 3 grams of agar agar
For the Filling:
- 150 grams of condensed milk (5.3 ounces)
- 200 grams of sugar (7 ounces)
- 150 grams of unsalted butter (5.3 ounces)
- 120 grams of chocolate (4.2 ounces)
- 40 grams of corn flakes (1.4 ounces)
- Powdered sugar, to taste
Cooking Instructions:
Soak agar agar in warm water.
Caramelize the rolled oats: heat them in a skillet with a thick bottom until a light, pleasant aroma emerges. Be careful not to burn them! Gradually add sugar (50 grams) and then add butter (20 grams). By this time, the skillet should be well heated. The butter and sugar will melt immediately, forming caramel. Stir to evenly coat the contents of the skillet with caramel.
Transfer the caramelized oats to a bowl, add the corn flakes (if they are too large, you can crush them slightly by placing them in a bag and rolling over them with a rolling pin).
Melt the chocolate with the remaining butter (30 grams) over a double boiler. Combine the chocolate mixture with the dry ingredients and mix thoroughly. Spread the chocolate mixture into a parchment-lined mold, smooth it out, press it down, and refrigerate.
For the soufflé, beat softened butter (100 grams) with condensed milk and vanilla extract (approximately half a gram) until smooth.
Place a saucepan with agar agar on the stove, bring it to a boil while stirring vigorously until the agar agar dissolves, thickens, and foams. Add sugar (150 grams) to the saucepan, bring the syrup to a boil again, and simmer over medium heat until it reaches the thread stage.
Meanwhile, beat the egg whites until stiff peaks form. The bowl with properly beaten egg whites can be safely overturned without them falling out.
Gradually pour the boiling syrup into the beaten egg whites in a thin stream, continuously whisking. The mixture will significantly increase in volume and become fluffy. Immediately add the whipped butter with condensed milk, stirring vigorously but gently with a spatula. You will get a creamy mixture.
Immediately spread the soufflé over the chocolate base in the mold and refrigerate until set. The agar agar soufflé sets almost instantly. At this point, you can stop, or you can cover the cake with chocolate glaze. You can also decorate the cake, for example, with whipped cream flowers. Making them is simple: beat the cream with powdered sugar and vanilla extract until stiff peaks form. Color half of the cream with food coloring to pink. Fill a pastry bag fitted with a star tip with the cream and pipe out the flowers.
Enjoy your meal!
