How to bake a soufflé cake. Soufflé cake cooking recipes

Delicious and light cake with biscuit, tender cottage cheese and banana soufflé. The recipe is for a mold with a diameter of 21-23 cm. But you can also take a larger mold (with a diameter of up to 30 cm), in which the cake will turn out flat and even. If you liked this recipe, see the others.

Ingredients:

for the biscuit:

• 5 eggs;
• 1 st. Sahara;
• 1 st. flour;
• a few tablespoons of juice for soaking cakes;

for the banana soufflé:

• 250 g of cottage cheese;
• 400 g low-fat cream (10%);
• 1 st. Sahara;
• 40 g of gelatin;
• 2 bananas;
• 1-2 pinches of vanillin;

Banana soufflé biscuit cake recipe

Before starting the preparation of the cake, we set the oven to warm up to 200 degrees with heating the bottom and top.

1. We start with a biscuit. Break the eggs into a bowl, pour the sugar. Beat with a mixer at maximum speed for 3 minutes.

2. Pour a glass of flour, mix and continue to beat until smooth.

3. Lubricate the baking dish with a small amount (about 1 tablespoon) of vegetable oil.

4. Pour the dough into a mold and send it to the oven preheated to 200 degrees for 20 minutes.

5. We take out the biscuit from the oven and check for readiness by piercing it with a toothpick. If there is no leftover batter on the toothpick and it comes out easily, the biscuit is ready. Let it cool down at room temperature. You can also take it out to a cold balcony, but this way the biscuit will settle more.

6. When the biscuit has cooled down a bit, it can be removed from the mold and cut across into 2 equal parts. In this form, it can be further left to cool.

7. Wash the detachable form, dry it with a paper towel and put the biscuit cake in it. We soak the cakes with juice.

8. Now let's take a banana soufflé with cottage cheese. Dilute 50 g of gelatin in 300 ml of water and leave to swell.

9. Pour cottage cheese and sugar into a separate deep bowl, cut bananas and pour cream. Add 1-2 pinches of vanilla.

10. Beat the mass well with a blender until all the curd lumps are gone. And bubbles should appear on the surface, which will saturate the soufflé with oxygen and make it airy.

11. Put gelatin in a water bath and heat, stirring. Gelatin should dissolve, but at the same time it should not be allowed to boil.

12. Gently add gelatin to the curd-banana mixture, stirring immediately. In the chilled curd mass, gelatin begins to set instantly. In addition, the mixture will change its color slightly due to the banana and gelatin. We spread the soufflé on top of the first cake and level it, carefully grease the empty spaces between the form and the cake.

13. Place the second cake tightly on top, press down a little. We coat the top cake from the sides. Lay the rest of the soufflé on top. It freezes before your eyes. Nevertheless, we send the cake to the refrigerator until completely solidified (for 30-60 minutes).

14. Now you need to remove the cake from the mold. To do this, dip a towel in hot water and wipe the form until the soufflé begins to lag behind the form. Carefully open the mold and transfer the cake to a dish. Before serving, banana soufflé can be sprinkled with powdered sugar or grated chocolate on top.

Delicious biscuit cake with banana soufflé is ready! Bon appetit!

Ingredients:

1 sachet of vanilla sugar
200 ml heavy cream
150 g chocolate
300 g cottage cheese
1 teaspoon gelatin
1 st. a spoonful of chocolate liqueur
0.4 cups powdered sugar

How to make chocolate soufflé:

First you need to melt the chocolate in a water bath. After that, pre-pounded cottage cheese, powdered sugar and vanilla sugar are added to it. The mass is thoroughly mixed and whipped with an electric mixer.

Cream is whipped in a separate container. Gelatin should be poured with hot water and wait for it to swell. Then it is poured into the chocolate-curd mass, to which chocolate liqueur and whipped cream are added next.

The resulting mixture is stirred. Soufflé for the cake is ready!

fruit soufflé

Ingredients:
250 g cream with 30% fat
500 g peaches
0.5 ml yogurt
20 g gelatin
250 g sugar
70 g pistachios

How to make fruit soufflé:

First of all, you need to soak the gelatin in water until completely swollen. Fresh peaches are peeled and ground in a blender to form a puree. Gelatin, yogurt and 3 tablespoons of sugar are added to the fruit.

Cream and the remaining granulated sugar must be whipped until a thick foam. After that, peach puree and whipped cream are combined. Pistachios are added to the mixture, which must be ground.

Fruit soufflé is ready!

Soufflé "Bird's milk"

Ingredients:
200 g condensed milk
20 g gelatin
1/4 teaspoon citric acid
150 g butter
1 cup of sugar
7 egg whites

How to cook soufflé "Bird's milk"

Gelatin must be soaked in cold water, where it will be until it swells completely. This will be approximately 30 minutes. For soaking, you need 0.5 cups of water. After the gelatin has swollen, half of the volume of citric acid and half of granulated sugar are added there.

The gelatin mixture is heated but not brought to a boil until the sugar and gelatin are completely dissolved. While the mixture is heating, you can mix the remaining citric acid and proteins.

First, the proteins are whipped with citric acid using a mixer until a good foam is formed. Sugar is added to the mixture several times. Everything is whipped until a viscous thick mass is formed.

Next, a hot solution of gelatin is poured in, while it is not recommended to stop the whipping process. So the proteins are processed with boiling water to avoid salmonellosis. Butter at room temperature is combined with condensed milk.

Soufflé "Bird's Milk" for the cake is ready! It can be served to the table not only with cake layers, but also as a separate airy dessert.

soufflé cake

Souffle cake can be prepared with or without the main one. The number of layers in the cake can also be different. The easiest way is a three-layer device system: base, soufflé, peaches with jelly. Such a cake will be a delicious and easy end to a festive lunch or dinner. In addition, it is also very beautiful, especially if you decorate it with bright berries, which will make a spectacular contrast against the background of yellow peaches.
Most of the cake is a light soufflé and jelly with fruit, so guests who constantly count calories will appreciate it. The basis of this cake can be biscuit, shortbread or muffin. Choose the one that suits you the most. With a biscuit, the cake turns out to be the most tender and light. Shortbread dough will create a contrast between a crispy base and a delicate soufflé. The cupcake base is a compromise between the previous ones.

You will need:

Biscuit base:

• eggs - 3 pcs
• sugar - 100 g
• wheat flour of the highest grade - 100 g
• vanilla sugar - 1/2 teaspoon
• salt - a pinch

Cake base:

• eggs - 2 pcs
• sugar - 100 g
• butter - 150 g
• wheat flour of the highest grade - 200 g
• liquid sour cream - 100 g
• salt - a pinch
• baking soda - 1/4 teaspoon

Sand base:

• butter - 200 g
• wheat flour of the highest grade - 300 g
• powdered sugar - 100 g
• egg - 1 pc.
• table vinegar - for extinguishing soda
• vanilla sugar - 1/2 tsp
• baking soda - 1/4 teaspoon
• Impregnation syrup (for biscuit and cake base):
• canned peach syrup - 1/2 cup
• lemon juice - 2–3 tablespoons
• brandy or cognac - 3 tablespoons

• gelatin - 2 teaspoons
• peach yogurt - 500 g
• lemon juice - 1/2 lemon
• cream (33%) - 250 g
• sugar - 2–3 tablespoons
• vanilla sugar - 1 sachet

Peach Jelly:

• Gelatin - 1 teaspoon
• Canned peaches - 1 can
• Sugar - to taste
• Lemon juice - to taste
• Orange juice - 1/2 cup

For decoration:

• mint leaves
• Berries to choose from: blueberries, currants, blackberries, strawberries, raspberries

How to cook:

1. First of all, decide on what basis you will cook the soufflé cake. Biscuit will be the most juicy and tender.
So, biscuit base. Beat eggs with sugar until thick and fluffy. Mix gently sifted flour, salt, vanilla sugar. If you want to play it safe, you can add a pinch of soda. Transfer the biscuit dough to a greased mold, level the surface and bake in a preheated oven at 200 degrees for about 15-20 minutes. During the baking process, do not often look into the oven, do not slam the door, otherwise the biscuit will "sit down". To check the readiness of the biscuit, pierce it in the center with a toothpick, if it remains dry, then it is ready and can be removed from the oven. Leave the biscuit in the form until completely cooled.

For those who decide to cook a cupcake base. Remove the butter and eggs from the refrigerator in advance so that they warm up to room temperature. You cannot beat cold butter, and if you add cold eggs to beaten butter, it will flake and not get a creamy dough consistency.

Beat room temperature butter with sugar until light and fluffy. Add eggs one at a time and continue beating. Then add flour, salt and vanilla sugar, add soda slaked with vinegar and sour cream. The recipe indicates 100 grams of sour cream, but it can be of different thickness and fat content, so do not add all at once, you may need a little less. But a little more may be required. The finished dough should be of medium density. Spread it in a greased form and bake in an oven preheated to 180 degrees until cooked, about 15 minutes.

The sand base is the easiest and fastest option. You don't need to do anything in advance. Remove the butter from the refrigerator, throw it into a bowl of flour and chop with a knife. Add all other ingredients: sugar, egg, salt, soda (slaked with vinegar) and knead the dough. Roll out the dough and shift it then into the form you are tormented. You can make everything much easier: divide the dough into small pieces and evenly distribute them in a mold, which you must pre-grease with oil. Mash the pieces of dough into a solid cake. Don't worry, it will even out while baking. Before putting the cake in the oven, be sure to prick it with a fork in different places so that bubbles do not form. Bake the shortcake in a preheated oven at 180 degrees until golden brown. It is easiest to take it out of the mold after it has cooled completely.

2. Cream and yogurt should be straight from the refrigerator, well chilled. Soak the soufflé gelatine with a little water (2-3 tablespoons) for about 15 minutes. Whip the cream with sugar into a thick dense foam, add yogurt to them, mix until smooth. Yogurt should be taken thick, which is eaten with a spoon (for example, with a fat content of 3.2%), and not drinking.

Squeeze the juice of half a lemon into the gelatin and stir until it is completely dissolved, heat a little. Pour the gelatin with the juice in the souffle a little warm so that it does not freeze instantly from the cold of the cream and yogurt (if it freezes right away, then it will not be realistic to mix it later), mix. Place the finished soufflé in the refrigerator.

Open the can of peaches and pour the peach syrup into a suitable container. Part of the syrup will go for impregnation, the other - for jelly.

Add sugar to peach syrup and heat until completely dissolved. Remove from heat, add lemon juice, brandy or cognac (if the cake is for children, then, of course, do not add alcohol). Leave the syrup to cool.

Cooking jelly. The syrup in peaches is colorless, to make a beautiful bright jelly, add orange juice to it. We heat a little syrup, add sugar, prepared gelatin (fill it first with 1 tablespoon of cold water for 10 minutes and add lemon juice) and stir until it is completely dissolved. Then add orange juice. Taste and add more sugar if needed.

3. The cake is best assembled in a form with removable sides. Lay out the base. Evenly soak the biscuit and cupcake with the cooled syrup. If you have a shortbread cake, then it does not need impregnation. Spread the soufflé on top. Smooth it out and place the cake pan in the refrigerator. We need the top layer of the soufflé to harden a little, become elastic, and you can safely put peaches on it. Check the readiness of the soufflé with your finger: if the surface is springy and the finger does not fall through, then you can get it.

The peaches in the jar can be already cut or in the form of halves, in the latter case, you need to cut them into slices.

Lay out the peaches on the soufflé in random order, or you can show artistic skills and depict any pattern. Fill the peaches with half the jelly. Important! The jelly should be completely cool, if it is even a little warm, it will dissolve the soufflé. Return it to the refrigerator so that the jelly is completely frozen. Then take out the cake and fill with the remaining half of the jelly, lay out the berries and return to the refrigerator again. This time, until completely frozen.

4. Take the cake out of the mold before serving. Before removing the sides, carefully go over with a knife separating the soufflé and jelly from the edge. The easiest way to cut the cake is with a warm knife (hold it in hot water for 10-15 seconds and wipe dry), sawing movements so as not to push through the peaches and jelly.

Bon appetit!

Adviсe:
- When planning to cook such a cake, do not forget that it needs to stand in the refrigerator for at least one hour so that the soufflé and jelly freeze well. And even better, 4-5 hours so that the cake can be easily removed from the mold and simply cut.
- The cake can be made in a rectangular shape (bake the base, respectively, also in it), only the sides during assembly will have to be completed from thick cardboard. With a mold area of ​​​​23 cm by 30 cm, the cake will not turn out to be high, about 4 cm. If your round shape also has low sides, then they can also be completed using cardboard sheets.
- The cake can be prepared without a base at all - only soufflé and jelly. Before pouring the souffle into the mold, the bottom must be covered with parchment.

A light French dessert, which was born at the end of the romantic 18th century, still enchants everyone with its taste and aroma. The recipe for a cake with cottage cheese soufflé is sure to enchant you too.

Soufflé, as a separate dessert, originated in France. And this is not strange, since the French have always strived to create light, beautiful and fashionable dishes. At the end of the 19th century, the recipe for its preparation was described in many expensive culinary magazines. Since then, souffle has been one of the first places in the hierarchy of desserts. The main ingredient in this dish is beaten egg whites. It is they who betray the finished dish with a delicate, airy texture.

Cottage cheese cake with soufflé is an amazing combination of soft dough with a delicate curd dessert. Variations in the preparation of this treat can be different: the soufflé can be either chocolate, vanilla, milk and caramel, or banana or berry, decorated with jelly, icing or nuts. The recipe depends on your experience, and, of course, the desire to please people close to you.

This diet cake can be transferred with a photo straight to your table. The main thing is not to be lazy and follow the recipe exactly. The recipe for this wonderful delicacy can be adjusted to your taste: if you do not like peaches or jelly, you can easily replace them with a layer of chocolate cream. It takes a lot of time to cook due to the fact that the cakes have to cool down, and the jelly and soufflé have time to harden.

Ingredients:

Dough:

• Egg - 2 pcs.;
• Flour - 100 g;
• Sugar - 100 g;
• Kefir - 3 tbsp. l.;
• Vanilla sugar - 1 sachet;
• Baking powder - 1 tsp

Souffle:

• White chocolate - 150 g;
• Orange juice - 80 g
• Cream - 300 ml;
• Curd mass - 150 g;
• Sugar - 60 g;
• Egg - 2 pcs.;
• Gelatin - 4 leaves or 2 tsp

Decoration:

• Canned peaches (or any other fruit) - 1 can;
• Fruit jelly - 1 pack.

Test preparation:

1. Separate the yolks from the whites first. Beat the whites with a mixer until the consistency of airy foam. Add sugar, yolks, flour and baking powder and vanilla in small portions and beat for another 2 minutes. The dough should come out of medium density.

2. In an oven preheated to 170-180 degrees, place the form with the dough. It must first be lubricated with vegetable oil so that the cake does not stick. The average baking time is 15 minutes. Make sure the cake is completely cool before layering the cake.

Soufflé preparation:

1. Melt the chocolate bar in a water bath. Stir it with a whisk so that not a single clot remains.

2. Heat the juice to 40-50 degrees. If you are using sheet gelatin, then it must be poured with cold water in advance so that it swells. Add gelatin to warm juice and stir gradually until completely dissolved.

3. Whip the liquid cream in a mixer. They should thicken and resemble canned whipped cream.

5. Beat the curd mass in a mixer. Pour sugar in small portions to the lush curd mass, then pour in the juice with gelatin. The mixer must beat the soufflé all this time. Add whipped cream and whipped egg whites. Mix all the ingredients with the curd mousse should not be a mixer, but a whisk. It should resemble the consistency of thick sour cream.

Cake preparation:

1. The resulting cake should be cut into two plates. Put one of them in a detachable form in which the cake will harden.

2. Fill the cake with curd soufflé. In order for the surface to be perfectly smooth, tap the mold a little on the table. Leave the cake for two hours on the table so that the soufflé is completely frozen.

3. Let's start decorating the cake and making fruit jelly. Put canned peaches on a frozen soufflé, use your imagination and imagination. Fruit jelly should be prepared following the directions on the package. Pour the peaches with the diluted liquid, put the cake in the refrigerator and wait impatiently for the jelly to harden. Once this has happened, you can call the family to the table and treat everyone with dessert.

Sponge cake with soufflé

The recipe for a biscuit soufflé cake impresses with its ease of preparation, and the cake itself will amaze guests with divine taste. None of the guests will remain indifferent, and each friend will definitely ask for his recipe. It can be prepared with both fruit jelly and chocolate icing.

Ingredients:

• Biscuit:
• Chicken egg - 3 pcs.;
• Sugar - 200 g;
• Wheat flour - 1 cup;
• Vanilla sugar - 20 g;
• Baking powder - 30 g.

Souffle:

• Cream (33% fat) - 300 ml;
• Powdered sugar - 1 tbsp.;
• Gelatin - 1 sachet.

Chocolate glaze:

• Butter - 50 g;
• Cocoa powder - 3 tablespoons;
• Sugar - 0.5 tbsp.

Biscuit preparation:

1. Beat the eggs with a mixer until fluffy. The recipe for the perfect biscuit contains one trick: the eggs must be beaten to such an extent that when you pass them with a spoon, a depression remains. Gradually add sugar, flour, baking powder and vanilla to the eggs. It is better to continue whipping the dough with a mixer: the more magnificent it comes out, the softer and higher the biscuit layer in the cake will be.

2. Preheat the oven to 200 degrees, the dough should be baked for about 20 minutes. But just in case, check its readiness with a toothpick.

3. The finished biscuit cake can be soaked in syrup (1 tbsp cognac + 50 g sugar mixed in 100 g water). Refrigerate it before cutting, should be at least 10 hours.

Soufflé preparation:

1. The recipe for this dessert contains one secret: gelatin should not be soaked in water, but in milk. Pour it with 1 glass of cold milk, wait until the gelatin swells, then put it on the stove, but do not boil. It should completely dissolve in milk.

2. Whip the cream with a mixer until it becomes like whipped cream from a can. Add powdered sugar to this foamy mass, then beat for about 1 minute. After that, pour in the milk with the dissolved gelatin and gently stir the mousse while stirring with a whisk. This soufflé recipe is the easiest and fastest to make.

Glaze preparation:

Melt the butter in a water bath, adding sugar and cocoa powder to it. The icing will be ready when the sugar is completely dissolved, and the mass will resemble hot chocolate. It can also be made from regular milk or dark chocolate bars. To do this, you need to melt the chocolate in a water bath, adding 30 g of milk, sugar and a piece of butter to it.

Cake preparation:

Cut the biscuit cake in half. We spread one plate in a detachable form, pour the soufflé on top, cover with a second plate of biscuit. After the souffle hardens (about 2 hours), you need to carefully cover the cake with icing using a special brush, and if desired, sprinkle with crushed nuts. Decorating a cake is a space for creativity. If everything is done in accordance with the recipe, and even with love, then it will be impossible to break away from this delicacy.

Soufflé Cake - General Cooking Principles

Souffle cakes are a light and delicate treat that is suitable for any holiday. The advantage of such a dessert is that you do not need to bake anything (except when biscuits are used), the soufflé itself is prepared quite easily. Souffle cakes are fruit, chocolate, cottage cheese, etc. The soufflé itself is prepared in the most usual way. The finished cake can be decorated with chocolate shavings, coconut shavings and pieces of fruit.

Soufflé cake - preparation of food and utensils

To make a souffle cake, you will need a bowl for dough and soufflé, a small saucepan, a mold, a blender and a mixer.

The preparation of the ingredients is as follows: melt the chocolate (if used), grind the cookies, pour the gelatin with warm water, grind the cottage cheese.

Soufflé Cake Recipes:

Recipe 1: Soufflé Cake

Delicious cottage cheese soufflé cake. After a soft biscuit base comes the most delicate layer of soufflé. This delicacy is impossible to resist!

Required Ingredients:

For test:

• Two eggs;
• 50-60 ml of water;
• Sugar - more than half a glass;
• A glass of flour;
• Vanillin;
• Salt;
• Baking powder.

For the soufflé:

• 3 eggs;
• As much sugar as for a biscuit;
• Half a lemon;
• Half a kilo of cottage cheese;
• Cream - 250 ml;
• 14 g of gelatin;
• Powdered sugar.

Cooking method:

Turn on the oven so that it has time to warm up. Separate the yolks from two eggs and beat with water, vanilla and sugar. Mix the beaten yolks with salt, flour and baking powder with a mixer. Beat the whites and combine with the dough, mix. We spread the dough in a baking dish (greased and lined with baking paper) and bake for 20 minutes. Cut the cooled dough into two shortcakes.

Remove the zest from half a lemon, squeeze the juice. Beat three yolks until a rich foam, then continue to beat with sugar, lemon juice and zest. We grind the cottage cheese and spread it to the yolks. Soak the gelatin until it swells. Separately, beat three egg whites and cream. Add squirrels, gelatin and cream to cottage cheese. Stir the mass and put it in the refrigerator. Place the cake in a clean form in which it was baked, spread the chilled soufflé, put the second cake on top. Place in refrigerator until chilled. The form must first be lined with cling film so that the soufflé cake can be easily pulled out.

Recipe 2: Strawberry Soufflé Cake

Strawberry soufflé cake is real magic on a platter. The perfect decoration for any celebration!

Required Ingredients:

• Half a kilo of frozen strawberries;
• White chocolate - 150 g;
• 18 biscuit livers ("lady's fingers");
• Butter - 100 g;
• 10 g of gelatin;
• Sugar - 4-5 tbsp. spoons;
• Cream - 300 ml.

Cooking method:

Soften the butter, grind the cookies, combine both components. Removable form required. We line the bottom with cling film and tightly tamp the cookie crumbs with butter. We place in the refrigerator. We heat 50 ml of cream, melt all the chocolate, combine. Stir in chocolate and cream and pour over cookies. We put it in the refrigerator. Defrost the strawberries, drain the excess liquid, grind with a blender along with sugar. Soak gelatin in 35 ml of water. Heat strawberry puree (but do not bring to a boil) and mix with swollen gelatin. Whip 250 ml of cream thoroughly and mix with puree. We spread the mass in the form and leave for 5-6 hours in the refrigerator. We separate the frozen cake from the walls of the mold with a knife and transfer it to a dish. We decorate as you like: fresh berries, mint leaves, coconut or chocolate chips, etc.

Recipe 3: Cocoa Soufflé Cake

Very tender and fragrant soufflé cake, it is quite easy to prepare. Cocoa gives the dessert a pleasant chocolate flavor.

Required Ingredients:

• Cookies - 200 g;
• Spoon of cocoa;
• 50 g butter;
• Milk - 60 ml;
• Chocolate bar;
• 300 g of cottage cheese;
• 0.25 cups of powdered sugar;
• A spoonful of gelatin;
• Vanillin;
• 50 ml of liquor;
• A glass of cream.

Cooking method:

Grind cookies in a blender, mix with soft butter and cocoa. We line the form with paper and coat with oil. Add a little milk to the cookies, but so that the mass is not liquid. We tightly tamp the mass into a mold, put it in the refrigerator for half an hour. Melt chocolate, mix with grated cottage cheese, vanilla and powdered sugar. Beat the mass with a mixer. Instant gelatin is diluted in 60 ml of hot water. Whip the cream separately. We spread the gelatin and cream into the mass, add the liquor. We beat the mass again. We distribute the mass on the biscuit cake, ram it tightly and put it in the refrigerator for the whole night. Decorate the finished soufflé cake with grated chocolate.

- To speed up the cooking process, you can use instant gelatin;

- To make the soufflé cake easy to pull out, it is better to use a detachable form;

- The cottage cheese should be of a homogeneous consistency without a single lump.