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Did you already know the famous English soup?
English soup is a type of dessert that stands out for its special biscuit, extra soft, slightly moist and in several layers. In addition, this is combined with a special meringue and cream, together with pieces of fruit.
This is the perfect dessert to surprise someone special on a memorable date or simply to eat after dinner. Next, we will explain how to make it easily and in a few steps.
English Soup Ingredients
For the sponge cake
8 units of eggs.
240 grams of sugar.
2 teaspoons of vanilla essence.
240 grams of extra fine wheat flour.
For the pastry cream
4 units of yolks.
70 grams of sugar.
30 grams of corn starch.
300 ml of milk.
For the whipped cream
800 cc of cream with more than 36% fat.
80 grams of powdered sugar.
80 grams of powdered milk.
for the syrup
250 grams of common white sugar.
200cc of water.
80 cc of any wine of your choice.
Additionally and to assemble the cake you will need 250 grams of peaches in syrup.
Steps for the elaboration of the English soup
Preparation of the sponge cake
Place 8 eggs in a bowl and beat with 240 grams of normal white sugar, together with 2 tablespoons of vanilla essence.
Beat all the contents of the bowl with the electric beaters until it is possible to draw a ribbon with the contents of the bowl and that this drawing is maintained.
When the mixture is at the point described above, sift 240 grams of extra fine wheat flour over the mixture and continue beating carefully so as not to lose the air in the mixture. For the latter you can mix with a paddle using circular movements between each shake.
Pour the mixture into a tray or baking sheet lined with waxed paper and spread the mixture all over the tray, quickly smoothing the surface.
Preheat the oven to 180 °C. Then, take the tray to the oven and let the biscuit bake for 20 minutes. To know that the biscuit is ready, prick it with a toothpick and if it comes out clean, it will be time to remove it from the oven.
Let cool completely and take to the refrigerator until the moment of assembling the English soup.
Preparation of the pastry cream
Pour the egg yolks into a bowl and add 70 grams of regular white sugar, along with the cornstarch and a little milk. Mix everything until integrated.
Pour 70 cc of milk into a pot or saucepan and bring it to the fire until it reaches a boiling point. Immediately pour the milk into the mixture of eggs with sugar and cornstarch.
Immediately return everything to the saucepan and continue beating repeatedly until the mixture begins to thicken.
When it thickens, lift the pan off the heat a bit to prevent it from burning while you continue whisking and occasionally lower the heat a little to heat it up a bit more.
When the cream is at its point, remove from heat and add a tablespoon of vanilla essence. Beat a little more to integrate everything.
Pour the mixture into a large container and cover the cream with transparent plastic wrap, but taking care that the paper comes into contact with the cream so that a crust does not form.
Let the cream cool to room temperature and then reserve in the fridge until ready to assemble the cake.
Preparation of whipped cream
Add the chantilly cream in a bowl, followed by a tablespoon of vanilla essence. Subsequently, sift 80 grams of powdered sugar into that same bowl.
Add 80 grams of powdered milk to the bowl and begin to beat at medium speed until you notice that the cream is sustained and is at its point.
Preparation of the syrup
In a pot or saucepan place 250 grams of normal white sugar and cover with approximately 250 cc of water.
Pour 80 cc of the wine of your choice into the pot with the sugar and mix a little with the manual rods.
Let the contents of the pot heat up to the boiling point and once ready, remove from the heat and reserve.
Assemble the English soup
The first thing you should do to return the creaminess to the pastry cream is to take it out of the fridge, remove the transparent film and start beating with the electric rods.
Add two heaping tablespoons of whipped cream to the cream and continue beating.
Cut a few pieces of peach in syrup and reserve.
Unmold the cake from the tray or plate and cut it into three exactly equal parts.
Gently remove the film or upper part of the cake, as this prevents the syrup from penetrating to the bottom.
Place the first piece of biscuit on the plate where you are going to serve and paint it with the still hot syrup.
Spread the pastry cream on top and smooth it out a bit. Then, place another layer of biscuit on top and paint it again with the syrup.
Spread the pastry cream on top of the cake again, but this time, also spread the pieces of chopped peaches in syrup on top of the pastry cream. Then, flatten a little so that the cream mixes with the peach and add a little more cream.
Before placing the final layer of cake, moisten with the syrup and place it with the syrup side down.
Add a little more of the cream on the sides and smooth it out a bit.
Put the English soup in the refrigerator for at least 2 hours so that the dessert can stabilize.
After two hours have passed, spread the whipped cream and smooth the surfaces.
Place the rest of the Chantilly cream in a pastry bag and decorate by making rosettes or the design of your choice on the surface. On top of the rosettes, also place pieces of peach in syrup.
English soup is a very simple dessert to make and with this recipe we have explained how to make it the traditional way. However, if you decide to make it at home, do not hesitate to add dulce de leche, other fruits in the filling or any other variation that you like.