Cake souffle - general principles of cooking
Souffle cakes are a light and gentle delicacy that is suitable for any holiday. The advantage of this dessert is that you do not need to bake anything (except when using biscuits), the souffle itself is prepared quite easily. Souffle cakes are fruit, chocolate, cottage cheese, etc. The souffle itself is prepared in the most usual way. The finished cake can be decorated with chocolate chips, coconut chips and fruit pieces.
Cake soufflé - preparation of products and dishes
To make a soufflé cake, you need a bowl for the dough and soufflé, a small saucepan, a form, a blender and a blender.
The preparation of the ingredients is as follows: melt the chocolate (if used), grind the cookies, pour warm water into the gelatin, rub the curd.
Souffle Cake Recipes:
Recipe 1: Cake Soufflé
Delicious cake souffle from cottage cheese. After the soft base of biscuit is the most delicate layer of soufflé. It is impossible to resist such a delicacy!
For the test:
- Two eggs;
- 50-60 ml of water;
- Sugar - more than half a glass;
- A glass of flour;
- Baking Powder.
- 3 eggs;
- As much sugar as for biscuit;
- Half a lemon;
- A pound of cottage cheese;
- Cream - 250 ml;
- 14 g of gelatin;
- Sugar powder.
Turn on the oven so that it has time to warm up. Separate yolks from two eggs and beat with water, vanillin and sugar. Mix with a mixer whipped yolks with salt, flour and baking powder. Protein whip and combine with the dough, mix. We spread the dough into a baking dish (greased and laid with baking paper) and bake for about 20 minutes. Cut the cooled dough into two biscuits. Remove from half the lemon zest, squeeze the juice. Beat the three yolks to a thick foam, then continue to beat with sugar, lemon juice and zest. Curd mash and spread to the yolks. Gelatin soaked before swelling. Separately, beat three proteins and cream. Add to the curd proteins, gelatin and cream. Mix mass and put in the fridge. Place the cake in a clean, baked form, put a cooled soufflé on top, put the second cake on top. Put in the fridge before freezing. The form must first be lined with cling film so that the soufflé cake can be easily pulled out.
Recipe 2: Strawberry Cake Souffle
Strawberry soufflé cake is real magic on a platter. Perfect decoration for any celebration!
- A pound of frozen strawberries;
- White chocolate - 150 g;
- 18 biscuit livers (“ladies fingers”);
- Butter - 100 g;
- 10 g of gelatin;
- Sugar - 4-5 Art. spoons;
- Cream - 300 ml.
We soften butter, grind cookies, combine both components. Need a split form. Bottom line with cling film and tightly tamp the butter crumb. Put in the fridge. Heat 50 ml of cream, melt all the chocolate, combine. Mix the chocolate with cream and pour the mixture of cookies. We remove in the refrigerator. Thaw strawberries, drain excess liquid, grind it with blender along with sugar. Gelatin soaked in 35 ml of water. Strawberry puree is heated (but not boiled) and mixed with swollen gelatin. 250 ml of cream, thoroughly whisk and mix with mashed potatoes. Put the mass in the form and leave for 5-6 hours in the refrigerator. Separate the frozen cake with a knife from the walls of the mold and shift it onto the dish. Decorate as you like: fresh berries, mint leaves, coconut or chocolate chips, etc.
Recipe 3: Cocoa Cake Souffle
Very delicate and fragrant soufflé cake, prepared quite easily. Cocoa gives the dessert a pleasant chocolate flavor.
- Cookies - 200 g;
- Cocoa Spoon;
- 50 g butter;
- Milk - 60 ml;
- Chocolate bar;
- 300 g of cottage cheese;
- 0.25 cup of powdered sugar;
- A spoon of gelatin;
- 50 ml of liquor;
- A glass of cream.
Grind cookies in a blender, mix with soft butter and cocoa. The form is lined with paper and coated with oil. Add some milk to the biscuit, but so that the mass is not liquid. Tamp the mass tightly into the mold, put it in the fridge for half an hour. Melt the chocolate, mix with the grated curd, vanilla and powdered sugar. Beat the mass with a mixer. We dissolve the instant gelatin in 60 ml of hot water. Separately whip cream. Put the gelatin and cream into the mass, add the liqueur. Beat the mass again. We distribute the mass on the biscuit cake plate, tightly rammer and put in the refrigerator overnight. Decorate the cake souffle grated chocolate.
Cake souffle - secrets and tips from the best chefs
- To speed up the cooking process, you can use instant gelatin;
- To make a soufflé cake easy to pull out, it is better to use a split form;
- Cottage cheese should be a uniform consistency without a single lump.