Steps

1. Sponge

1.1. Prepare ingredients

Measure and mix starch, flour, powdered milk, protein concentrate and baking powder.

Measure allulose and salt.

Crack eggs.

1.2. Whip eggs with allulose and salt

Whip 3-4 minutes until smooth dense stable foam. Add vanillin / flavoring while whipping.

1.3. Add other dry ingredients

Add (in batches) while mixing on a lowest speed.

Do not overmix or whip! It's ok to leave small clumps.

1.4. Bake sponge

Lightly grease cake mold and silicone mat with a drop of oil using a paper towel.

Bake 12-16 minutes at 165°C in a preheated oven (no fan), until slightly golden.

1.5. Cool

Open oven door slightly immediately after backing and leave sponge inside for 5 minutes. Then take it out and cool further.

2. Glaze (Part 1)

2.1. Prepare dry ingredients

Mix all dry ingredients in a microwave-safe container with a lid.

2.2. Add water

Add water and mix thoroughly (milk frother recommended).

2.3. Bring to boil (in a microwave)

Heat until boiling (watch to prevent overflow).

Turn microwave off, mix thoroughly to remove lumps.

Repeat boiling several times until completely smooth.

2.4. Cool slightly

Cool glaze while stirring constantly.

2.5. Pour over the base

2.6. Chill

Refrigerate until glaze sets.

3. Soufflé

3.1. Prepare milk mixture

Mix half of sweetener with agar-agar.

Pour milk into microwave-safe container.

Add sweetener + agar mixture into milk and mix.

3.2. Bring to boil (in a microwave)

Heat until boiling, while stopping every 30s and stirring a bit (also watch to prevent overflow).

Turn microwave off, mix thoroughly.

Repeat a few times. No agar should remain at the bottom.

3.3. Set aside to cool

Place container on a thick cloth / towel so bottom does not cool faster than the rest.

3.4. Whip egg whites

Mix remaining sweetener, salt, and citric acid.

Start whipping egg whites, then add sweetener mixture. Whip to a stable good foam. Don't whip to a hard peaks!

3.5. Add milk

While whipping, slowly pour in slightly cooled (but still hot) milk. Then whip on a low speed for a 1-2 minutes.

3.6. Add flavorings

Continue mixing while adding flavorings / vanillin.

3.7. Pour soufflé over set glaze

3.8. Chill for 30–40 minutes

4. Glaze (part 2)

4.1. Prepare second batch of glaze

4.2. Cool

Stir constantly! Glaze should stay liquid but not too hot, to avoid damaging soufflé.

4.3. Pour on top

5. Chill cake until fully set

For several hours.

6. Remove mold

Carefully remove mold, separating glaze, soufflé, and base with a knife along edges.

7. Store in a fridge