ReceptnaptárOrange soufflé
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Ingredients
Method
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- Beat the egg yolks with the sugar until fluffy.
- Whip the 4 egg whites into a stiff foam.
- Fold the foam slowly and gently into the egg-yolk base, sprinkling in the ground hazelnuts and the breadcrumbs as you go, taking care not to deflate the foam.
- Pour into a buttered ring mold, cover (e.g. with parchment paper), and steam in a boiling water bath for about 30 minutes, until set.
- Meanwhile, peel the oranges and cut into rounds.
- Turn the cooked soufflé out onto a plate, shape a hollow in the center, and layer in the orange rounds, sprinkling each layer with sugar.
- Whip the 5 egg whites into a stiff foam, mix in the vanilla sugar, and coat the whole soufflé with it.
- Dry out in an oven at 150 °C for about 12-15 minutes (do not let it brown), until the foam is slightly dry on the outside.
- Serve immediately; in summer, it can be made the same way with any other fruit.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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