Cake souffle - 15 step-by-step recipes for cooking at home

Properly prepared souffle cake is the most delicate delicacy. If desired, even an inexperienced mistress will cope with him. The main thing is to arm yourself with successful recipes.

Cake souffle "Bird's milk"

Product Composition:

• milk - 60 ml;
• eggs - 2 pcs.;
• vanilla extract - 1 mal. a spoon;
• baking powder - 1 small. a spoon;
• flour - 170 g;
• cream fat - 100 g - dough, 150 g - soufflé;
• chocolate liquor - optional;
• condensed milk - 1 tbsp .;
• lime / lemon juice - 1 small. a spoon;
• sugar - 1 tbsp .;
• egg whites - 7 pcs.;
• whipping cream - 1 tbsp .;
• dark chocolate - 2 standard tiles.

Cooking:

1. Treat the contents of raw eggs with a whisk along with milk and vanilla extract.
2. Separate all dry components. Add soft creamy fat to them. Mix.
3. Connect the masses from 1 and 2 steps. Beat everything to make the mixture homogeneous.
4. Cover the mold with fat, pour the dough into it. Oven in the oven for a little less than 30 minutes at 180 °.
5. Soak gelatin according to instructions. Then sprinkle with a small amount of sand and warm on the stove, not allowing to boil.
6. Beat the remaining butter with condensed milk separately.
7. In another bowl, mix the proteins with citrus juice. Add some sugar. Beat until the mixture is stable.
8. Without turning off the blender / mixer, pour in non-hot gelatin. Mix
9. Connect the masses from step 6 and 8.
10. Cut the cake into two parts. Soak liquor at will.
11. Lay them on top of each other.Place half of the souffle between the cakes. Pour the rest of it from above.
12. Melt the chocolate with cream.

Pour the bird milk cake souffle with the resulting glaze.

Fruit dessert

Product Composition:

• eggs - 3 pcs.;
• apple - 1 pc.;
• sugar - 10 dessert spoons + 200 g for soufflé;
• flour - 8 dessert spoons;
• cocoa - 3 dessert spoons;
• water - 7 dessert spoons;
• baking powder - ½ small. spoons;
• cottage cheese - 90 - 100 g;
• sour cream - 1 tbsp .;
• cream - 2 tbsp. (over 30%);
• milk - 100 ml;
• any fruit (cut into slices) - 200 g;
• gelatin - 20 g.

Cooking:

1. Divide the eggs into components. Beat the yolks with sand until density. To check the readiness of the mass, you need to try to make sharp peaks. If they immediately fall, you need to continue to beat.
2. Mix the mass with liquid whisk whisk.
3. Add to it flour sifted with cocoa and baking powder.
4. From the apple, leave only clean pulp. Cut it very finely and mix with the dough.
5. Bake the cake in the oven for about 40 minutes at 190 °. Cool and cut into 2 parts.
6. Mix fruit slices with sugar. Send to the stove. Bring to a boil and immediately remove from heat.
7. Pour gelatin with cold milk. Give "rest" 8 - 9 minutes. Then reheat in a water / steam bath.
8. Beat cottage cheese. Mix with gelatin and fruit mass. Add sand and remaining dairy products. The cream should be whipped until thick.
9. With the resulting mass, smear the cakes in the middle and on top.

Decorate the finished fruit souffle cake to your taste. Pieces of fresh / canned fruit can be taken.

From cottage cheese and gelatin

Product Composition:

• flour - 1 tbsp .;
• eggs - 3 pcs.;
• sugar sand - 2 tbsp .;
• cottage cheese - 400 g;
• butter fat - 130 - 150 g;
• pineapples - 1 can;
• gelatin - 2 tbsp. l .;
• ripe banana - 1 pc.

Cooking:

1. Beat sand (half) with sand until white. Add flour. Mixer to achieve uniformity of the test.
2. Pour it into an oily form of silicone. Oven a little less than half an hour at 190 °.
3. Gelatin pour 1 tbsp. syrup from pineapples. Allow to swell. Melt on a stove over low heat, but do not let it boil.
4. Grind cottage cheese, soft butter and remaining sand until smooth.
5. Add finely chopped canned and fresh fruits to the mass.
6. Pour in the cooled gelatin.
7. Mix everything.
8. Pour the mixture onto a cooled biscuit base. It is most convenient to do this in a detachable form.

Send the curd souffle cake to freeze in the cold. About half an hour will be enough.

Cake souffle without baking

Product Composition:

• unsweetened yogurt (natural) - 1 tbsp .;
• cream cheese - 100 g;
• granulated sugar - 40 - 70 g;
• cookies - 130 - 150 g;
• gelatin - 5 g;
• butter - 2 tbsp. l

Cooking:

1. Turn cookies with your hands or any kitchen assistant into crumbs. Grind with soft butter.
2. Put the resulting mass. Tamp. This will be the base of the cake.
3. Separately mix cheese with sand. Beat with a blender.
4. Pour gelatin and yogurt previously dissolved in hot water into the mass. Mix everything well.
5. Pour the resulting cream on top of the cookie cake.

Send cake souffle without baking in the cold for at least 3.5 hours.

"Three chocolates"

Product Composition:

• eggs - 4 pcs.;
• chocolate of three colors - 150 g each;
• culinary cream (very fatty) - 450 ml;
• edible gelatin - 30 g;
• flour - 1.5 tbsp .;
• sugar - 1 tbsp .;
• cocoa powder - 2 tbsp. l .;
• butter fat - 150 g;
• baking powder - 10 g;
• cocoa - 2 tbsp. l

Cooking:

1. Kill eggs with sand. Pour all loose components to them, except for gelatin. Mix.
2. Bake the cake in silicone mold in the oven at 170 °. This process will take about half an hour.
3. Lay the base of the treat in a detachable form.
4. Divide gelatin, butter and cream into 3 parts. Each portion of the dry product in a separate bowl pour 2 - 3 tbsp. l warm water. Let it brew and swell.
5. Melt each portion of colored chocolate separately with 50 g butter. Mix them with gelatin pre-filtered through a sieve.
6. First, on a base cake, you need to pour the mass with dark chocolate, then - with milk and, finally - with white.

Send chocolate cake in the cold all night.

How to make yogurt

Product Composition:

• eggs - 2 pcs.;
• sugar - 190 g;
• flour - 60 g;
• any syrup - for a biscuit;
• gelatin - 25 g;
• water - ½ tbsp .;
• cream (more than 30%) - 1 tbsp .;
• yogurt without additives - half a liter;
• any fresh / frozen berries - for decoration.

Cooking:

1. Beat egg whites with 40 g of sand until stable. Without turning off the blender, pour in the remaining egg parts.
2. Pour flour into the whipped mixture (in small portions).
3. Send the dough into a form with parchment. Bake the dessert base for a little less than half an hour at 180 °.
4. The finished biscuit is divided into 2 parts. Soak in any syrup.
5. To prepare a souffle, pour gelatin with cold water. Allow to swell. Then - melt and strain.
6. Beat cream until thick. Mix them with the rest of the sugar and yogurt. Process with a mixer / blender again.
7. Coat the cakes with the resulting souffle in the middle and on top.

Leave the treat in the cold overnight. In the morning, decorate with selected berries.

Strawberry Souffle Cake

Product Composition:

• chicken eggs - 6 pcs.;
• flour - 150 - 170 g;
• sugar - 300 g;
• strawberries - 700 g;
• cream (33%) - 2 tbsp .;
• gelatin - 15 g;
• lime / lemon juice - 2 dessert spoons.

Cooking:

1. Beat the yolks and 1/3 sugar to a white thick cream.
2. Add half the flour.
3. Beat squirrels to dense peaks. Add 50 g of sand. Continue to work with the mixer until the mass is compacted and shiny.
4. Combine both masses of the component eggs. Add the rest of the flour.
5. Transfer the dough into a pastry bag and squeeze cookie fingers out of it onto a baking sheet covered with parchment. They should turn out about 20 pieces.
6. Pour the remaining dough into a mold covered with parchment. Bake a little less than half an hour at 180 °.
7. Kill half of the fresh berries with a blender. Add the rest of the sugar.
8. Dissolve gelatin in hot water according to the instructions. Then - heat, fry and strain.
9. Mix with berry puree.
10. Cut the remaining strawberries into small pieces (leave a few berries for decoration). Whip cream. Mix these ingredients with mashed berries. Remove the mass for half an hour in the refrigerator.
11. If desired, soak the biscuit and “fingers” with any syrup.
12. On a round base put the chilled cream souffle for the cake.
13. Decorate the cake along the perimeter with cookie-fingers. Fasten with tape for stability.

Garnish the delicacy with thin slices of the left berries.

Cooking with Bananas

Product Composition:

• banana - 5 pcs.;
• eggs - 5 pcs.;
• flour - 1 tbsp .;
• sugar - 2 tbsp .;
• gelatin - 11 g;
• sour cream (20%) - 1 liter;
• lime / lemon juice - from one fruit.

Cooking:

1. Squirrels kill with a blender and a half of sand.
2. Treat the yolks with a mixer separately.
3. Mix two masses. Pour in flour.
4. Pour the dough into an oily form and bake for 20 minutes at 180 °. Cut the finished base into 2 parts.
5. Pour gelatin 1 tbsp. cold water. Let it brew. Then - heat, cool and strain.
6. Beat sour cream with the remaining sand. Add warmed gelatin mixture and mashed bananas (2 pcs.) To it. Whip everything together.
7. Cut the remaining fruit into circles. Spread them between the cakes and on top of the future cake. Pour the bananas with sour cream.

Allow the treat to freeze in the refrigerator.

With sponge cakes

Product Composition:

• finished biscuit cakes (chocolate) - 2 pcs.;
• berry drinking yogurt - 2 tbsp .;
• milk - 150 ml;
• sour cream (15-20%) - 160 ml;
• sugar - 8 tbsp. l .;
• thawed strawberries - 1 tbsp .;
• cocoa - 3 tbsp. l .;
• butter fat - 60 g;
• gelatin - 20 g.

Cooking:

1. Pour gelatin with milk. Allow to swell. Send the mass to the fire - dissolve, cool and strain.
2. Combine gelatin with yogurt and sour cream (100 ml). Add 2 tbsp. l Sahara.
3. Stir the ingredients with thawed berries (along with the juice).
4. Put the resulting souffle between two biscuit cakes.
5. Put the treat in the cold for several hours.
6. Combine butter, remaining sugar, sour cream and cocoa in a saucepan. Warm until ingredients are dissolved and uniform.

Pour the top of the dessert with the resulting glaze. Cool again.

Delicate peach souffle cake

Product Composition:

• fresh peaches - 350 - 400 g;
• cookie fingers - 12 pcs.;
• water and heavy cream - half a liter;
• granulated sugar - 150 - 170 g;
• gelatin - 1.5 tbsp. l .;
• powdered sugar - 3 tbsp. l

Cooking:

1. Peel the peel, cut the seeds. Leave only one fruit whole.
2. Cut peaches into slices.
3. Boil the syrup from water (400 ml) and sugar. Put fruit slices in it.
4. Cook the mixture for 6-7 minutes.
5. Cool. Put the fruit on a sieve.
6. Dilute gelatin in the remaining liquid. Allow to stand for 6 minutes. Dissolve it in a water bath and strain.
7. Puree fruit slices without syrup. Mix with gelatin.
8. Whip cream separately with powder until thick. In the process, introduce peach-gelatin mass to them.
9. Dip cookies in the remaining syrup. Lay in a detachable form.
10. Top with peach cream. Put in the cold for 2.5 hours.

Decorate the finished dessert with slices of left fresh peach.

Raspberry flavored

Product Composition:

• eggs - 2 pcs.;
• powdered sugar - 7 tbsp. l .;
• butter fat - 150 g;
• granulated sugar - 150 g;
• baking powder - 2 tsp;
• flour - 1.5 tbsp .;
• raspberries - 350 g;
• cocoa - 3 tbsp. l .;
• very fat cream - 500 g;
• water - 100 ml;
• raspberry yogurt - 1 tbsp .;
• chocolate - 2 tiles.

Cooking:

1. Beat eggs until lush. Repeat whipping after adding sugar.
2. Introduce cocoa, flour, baking powder. Bake a dessert base for 35 - 40 minutes at 180 °.
3. Ready cooled biscuit cut into 2 parts.
4. Kill raspberries with a blender. Wipe through a sieve.
5. Beat chilled cream with powder separately (leave a little cream for glaze). Pour in a thick mass of berry puree and yogurt. Beat again.
6. Dilute gelatin in water. Allow to swell. Melt on a stove, strain.
7. Send gelatin to the mass from the fifth step.
8. Pour all the raspberry soufflé into half the cake.
9. Allow the base to solidify and cover it with a second cake.

Melt the chocolate with cream. Pour them a finished dessert.

With lemon Kurd

Product Composition:

• ready-made biscuit cakes - 2 pcs. (bright);
• lemon juice - 150 ml;
• sugar - 100 g;
• milk - 350 ml;
• starch - 150 g;
• grated lemon peel - 3 tbsp. l .;
• gelatin - 30 g;
• eggs - 5 pcs.;
• cream (30%) - half a liter.

Cooking:

1. Citrus juice (100 ml), 1 tbsp. l zest, mix 50 g of sugar in a saucepan. Boil.
2. Beat raw eggs (3 pcs.). Gradually introduce them into the stewpan, constantly actively stirring the mass. Cook for 4 - 5 minutes without stopping the work with a whisk.
3. When the Kurd thickens, remove it from the heat and cover with a film.
4. In the starch send the remaining sugar and eggs. Beat.
5. Boil the flour separately. Use a thin stream to pour it into the mass from the fourth step. Bring to a thickening over low heat.
6. Cover the resulting cream with a film and cool.
7. Pour gelatin over the remaining lemon juice. Leave to swell.
8. Heat the gelatin mass until dissolved, strain, pour into custard. Add the whipped cream and zest to the mixture.
9. Coat the cakes with a warm cream. Top with citrus Kurd cake.

Leave the treat in cool until completely solidified.

Blueberry Souffle Cake

Product Composition:

• ready-made biscuit cakes - 2 pcs. (bright);
• gelatin - 15 g;
• cottage cheese - 1 tbsp .;
• blueberry yogurt - 1 tbsp .;
• blueberries - 1 tbsp .;
• sugar - ½ tbsp .;
• sour cream - 2/3 Art.

Cooking:

1. Dilute gelatin according to instructions.
2. In a blender, mix all dairy products and sugar until smooth.
3. Grind the berries separately. Send them to the mixture from the second step.
4. Gently pour in pre-dissolved and strained gelatin.
5. Distribute the resulting dense mass between the cakes.

Allow the treat to solidify and decorate it.

Creamy dessert

Product Composition:

• any biscuit - 2 pcs.;
• very fat cream –1 tbsp .;
• mascarpone - a pound;
• icing sugar - 100 g;
• gelatin - 6 tsp;
• sugar - 4 tbsp. l .;
• water - 1 tbsp .;
• creamy liquor - 3 tbsp. l .;
• Fresh berries - a pound.

Cooking:

1. Soak half the gelatin in ½ tbsp. water. Then heat in the microwave until dissolved.
2. Strain and mix with fresh berries, grated through a fine sieve. Add all the sugar. Pour into the mold according to the size of the cake. Send for 4 hours in the cold.
3. Beat the mascarpone with cream until thick. To mass send liquor and powder. Beat again.
4. Pour the remaining gelatin with water.Preheat, strain and combine it with 1/3 of the mousse from the third step. Mix. Add the rest of the mousse.
5. Cover the first biscuit with half the airy creamy mass. Let the mousse freeze.
6. Put the finished berry jelly on top.
7. Cover with the remaining mousse. After it hardens, place the second biscuit on top.

Remove the treat to cool all night.

Orange treat

Product Composition:

• Cream (fatty) - 300 ml;
• vanilla biscuit - 2 pcs.;
• yogurt - 300 ml;
• oranges - 3 pcs.;
• sugar - 50 g;
• gelatin - 25 g;
• orange jelly - 1 packet.

Cooking:

1. Pour gelatin over cold water for half an hour.
2. Squeeze juice out of 2 fruits. Add sugar to it. Warm until the sweet grains are completely dissolved.
3. Also heat the gelatin to dissolve. Add sweet juice to it.
4. Cool and strain.
5. Whip cream until thick with yogurt. Mix with gelatin and juice.
6. Lay the slices of the remaining orange on the sides.
7. Place 1 cake on top. Pour the souffle.
8. Allow to congeal and cover with a second cake.

Decorate the cake with orange jelly prepared according to the instructions. Let it brew in the cold.

For the successful preparation of such cakes, you need to use high-quality ingredients, especially gelatin. It should be high-quality and quick-setting. It is advisable to filter any swollen gelatin after heating through a fine sieve so that no lumps come into it.