Papillon a.k.a. soufflé-chantilly
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Cherimoya Papillon (Serves 8 )
  • 8 tablespoons sugar
  • 10 eggs at room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • cup Brazil nuts, toasted and grated
  • 2 cups whipped cream
  • 1 cup
  • dulce de leche
  • cherimoya
  • peeled and seeded (or 1 ½ cup of any other fruit of your choice)
Instructions
  1. *Preheat the oven at 400F.
  2. *In a bowl, beat the egg yolks at high speed until they are light lemon in color, adding 4 tablespoons sugar and the baking powder.
  3. *In another bowl beat the egg whites at high speed, add the sugar, until they form firm peaks.
  4. (In both cases, make sure the bowls and mixer are clean and completely dry before you start mixing, otherwise the eggs won’t grow.)
  5. *Fold the egg whites into the egg yolks, very gently. Add vanilla essence.
  6. *Have ready 3 round 8 inch baking pans, bottoms greased and covered with parchment paper. Grease again over the paper, and flour the pans. Pour the mixture dividing it in equal parts in the prepared pans and bake for 12 minutes.
  7. *Take out of the oven. The cakes should cool for 10 minutes in the pan. To unmold, run a knife around the cakes and turn around over a rack, peel the parchment paper and let cool completely.
  8. *Put one cake in a plate and cover with
  9. dulce de leche
  10. Then put the second cake on top and spread with whipped cream and fruit. On the top put the third cake and decorate with more whipped cream, toasted Brazil nuts and fruit.
Recipe by PERU DELIGHTS at https://perudelights.com/papillon-a-k-a-souffle-chantilly-heavenly-dessert-with-a-french-accent/