How to make a cake soufflé from gelatin. Sponge cake with banana soufflé, recipe with photo. Chocolate cake with soufflé

It happens that you would very quickly like to serve a multi-layered, delicious dessert to the table, but there is absolutely no time to prepare baked goods. Although it may be a matter of motivation, the desire to undertake something difficult, that is not the point.

Protein cream soufflé will help you out in such a situation, especially since it can also be served as an independent dessert. This is a light and airy creation, very simple and fairly quick to prepare.

The soufflé is in harmony with ready-made biscuit, waffle and other cake layers.

So, let's look at a delicious recipe for protein cream soufflé. The main thing is to remember that the products used must be the freshest, otherwise you won’t feel its tenderness and simply forget about its airiness!

The exquisite dessert soufflé was previously, as it is currently, used as part of cakes, pastries, and as an independent confectionery masterpiece. They say that only talented confectioners can create a real soufflé, which was invented back in the 15th century: it hides the most delicate creamy filling.

Back then, in the Middle Ages, dessert was not so airy; only modern kitchen appliances and products make it possible to create real culinary masterpieces. During the 18th century, two types of soufflé were invented: a dessert product and a non-sweet one. Both delicacies were served only at the tables of the elite and at balls.

Soufflé became an accessible dish for the population only in 1742, when the recipe for the dessert was made public through publication in the pages of the French book “Le Cuisinier Moderne” with culinary recipes. The book was published and written by the then famous traveler, writer and cook Vincent La Chapelle (Vincent de la Chapelle).

Ingredients for 4 servings

5 pieces chicken egg whites

1 and ½ cups granulated sugar

2 tbsp. spoons of crystalline gelatin

9 tbsp. tablespoons boiled and cooled drinking water

2 teaspoons citric acid

Inventory

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saucepan

tablespoon

springform

fridge

How to make protein cream soufflé at home

Immediately soak the crystalline gelatin to swell. To do this, use 9 tablespoons of boiled and cooled water.

After some time (about 1 hour or 1.5 hours), the swollen gelatin should reach the desired state.

Pour the jelly mass into a vessel that can be placed on the fire.

Heat over low heat, stirring constantly, not letting it boil, but until the gelatin crystals are completely dissolved.

Separate the whites from cold eggs.

Add dry ingredients to the whites: gradually sugar and citric acid. Beat the sugar-white mixture until the crystals of the dry ingredients dissolve.

When you already see that the protein mass becomes thick and stable, it means that the granulated sugar and acid crystals have separated.

Now is the time to pour in the jelly liquid. We do this gradually, without turning off the mixer, in a thin stream.

So the tender and porous soufflé is ready.

We do not leave it alone for a long time; we apply it immediately to the prepared cakes.

By the way, I came across an interesting idea about creating a cake with soufflé cream, which you don’t need to bother with at all - just use store-bought cake layers. After all, earlier, for example, I used such cakes only for custard or condensed milk.

The taste of our creamy mass will remind you of the beloved Bird's Milk candies. Let’s not get confused – we’ll make this dessert too. Place the prepared biscuit base on the bottom of the springform pan. Next, spread the soufflé on top and put it in the refrigerator to harden. Cover the cream with warm (!!!) melted chocolate on top to prevent the soufflé from splitting due to the elevated temperature. We get our favorites, but on the scale of a cake.

You can make exquisite baskets filled with our soufflé cream. It is possible to add color to the soufflé using, which we add at the end of whipping. Ready-made baskets can be purchased at almost any supermarket. We decorate the “Baskets” with everything that is at hand, and we get a beautiful and...

In the international culinary market, souffles are food products whipped to a foamy state. Confectioners have their own opinion on this matter; for them, soufflé is a very “airy” dessert cream made from sugar syrups or fruit purees and even regular custard. This dish is ideally cooked in a water bath, and the “airiness” is created using beaten egg whites with the addition of ground yolks to secure the finished cream.

Chocolate

A very simple and tasty option for making soufflé. And you can serve it as a separate dessert dish (you get a light pie without a crust), or pour it onto any shortbread and put it in the refrigerator to harden.

We will need:

Milk 150 gr;
Sugar 75 gr;
Egg yolks 4 pcs;
Gelatin 12 g;
Cream 300 gr;
Cocoa 1 tsp.

Recipe:

First you need to grind the yolks with sugar and cocoa. We put all the milk on the stove in a water bath and heat it up, gradually pouring a mixture of yolks, cocoa and sugar into it. And cook this mass until it becomes thick.
When the mass has cooled slightly, carefully add gelatin soaked in a small amount of water and mix thoroughly. Whip the cream thoroughly separately, and then pour it into the cream and beat it all together again.
After this, you immediately need to pour the resulting cream into molds and take it to the refrigerator to infuse. Vanilla soufflé is made in the same way, in the same proportions, only vanilla sugar is taken instead of cocoa.

Pictured is a chocolate soufflé cake:

Strawberry

Ingredients:

Strawberries - 400 gr;
Sugar or powdered sugar -300 gr;
Lemon - 1 pc.;
Gelatin 30 gr.

Preparation progress:

First, you need to completely defrost the strawberries and crush them into puree or grind them in a blender. Then add gelatin pre-diluted in water, mix well and leave to infuse for 10-20 minutes.
When the resulting mass swells, pour lemon juice mixed with sugar into it. Place this mixture on the stove in a water bath or over very low heat and heat slowly. No need to boil!
When the mixture becomes smoother and all the gelatin has dispersed, remove from the stove and let it brew and cool for 10-20 minutes.
As soon as the mixture has cooled, beat the whole thing with a mixer at high speed, or by hand. In this case, the mixture should lighten and increase in volume.
We cover the molds with parchment paper (if there is no paper, then it is very difficult to remove from the silicone mold). And put the resulting cream in them and put the molds in the refrigerator for a couple of hours so that the mixture thickens.
Then we take out the soufflé, carefully remove the paper and cut it. All!

Soufflé for layering cakes “Cloudy”

Ingredients:

Gelatin - 20 g;
2-3 whites (depending on the size of the egg);
Water - 0.5 tbsp;
Sugar 0.75 tbsp;
Citric acid - 0.25 tsp;
Condensed milk - 1 can;
Butter - 200 gr.

Preparation progress:

Soak the gelatin in 0.5 cups of water for ten minutes. Then pour it into a saucepan and add half of the sugar (from 0.75 tbsp.) and half of citric acid (from 0.25 tsp.). Place this mass on the stove and heat until the gelatin dissolves completely.
Separately, you need to beat the whites with the remaining acid. Whisk until foam forms. Three times in advance, add the remaining sugar to the egg whites.
Then carefully (in a thin stream) pour the heated gelatin with sugar into the protein mass. Separately whisk the condensed milk with softened butter, and pour it a little at a time into the pan with the cream, stirring all the time with a mixer. The soufflé is ready! All that remains is to place it on a biscuit or cake layer.

Caramel

Ingredients:

Cream 500 ml;
Condensed milk 1 can;
Gelatin 20 gr.;
Milk 1 tbsp.

Preparation progress:

Cook a can of condensed milk over low heat for about 2 hours.
Then let it cool and mix the boiled condensed milk in a saucepan with a glass of milk.
Heat slightly and add gelatin soaked in water. Then we heat this mass again a little and set it aside to let the gelatin “set.”
Separately, beat the whipped cream and carefully mix it with the main mass.
We put the finished cream in the refrigerator or assemble a cake from it. The result is a very airy, milky caramel soufflé.

Smetanoye

Ingredients:

Sugar 0.5 tbsp;
Sour cream 30g;
Gelatin 2 tsp.

A very simple soufflé recipe that goes well in a cake with fruit cream. Preparation progress:

Heat the gelatin soaked in a small amount of water (0.5 cups of boiled water) over low heat or in a water bath until the gelatin sets.
Using a mixer, beat the sour cream with sugar and add the already heated gelatin.
Gently whisk the cream and that’s it! The soufflé filling for the cake is ready. Put it in the refrigerator or put it on a shortbread or biscuit.

Fruity

Ingredients:

Canned apricots 1l (you can have peaches or pitted cherries);
Cottage cheese 300 gr.;
Powdered milk (optional) 3 tbsp. l.;
Sugar 5 tbsp. l.;
Gelatin 10 gr.

Preparation progress:

Peel apricots (if any). Cut and grind in a blender until you get a puree. Pour the puree into a saucepan, put it on the stove and bring to a boil.
As soon as it boils, add gelatin (previously diluted in a glass of apricot compote) to the resulting mass. After this, the puree should simmer for a couple more minutes so that the gelatin thickens.
Remove from the stove and set to cool to room temperature. When it cools down, stirring thoroughly several times, gradually add sugar, cottage cheese and milk powder.
Then beat the finished cream again with a mixer and put it in the refrigerator or put it on the cake.

The video shows how to make a cake with fruit soufflé:

Curd

To make a curd soufflé for a cake, we will need:

Cream 400 ml;
Cottage cheese 500 ml;
Sugar 1 tbsp.;
Gelatin 20 gr;
Milk 0.5 tbsp.

How to cook:

Mix half a glass of sugar with cream and beat thoroughly with a mixer.
Mix the remaining sugar with cottage cheese and vanilla and beat separately.
Dilute the gelatin in milk, let it sit for 10 minutes and heat this mixture a little on the stove so that the gelatin “sets.” You can't boil it!
Then cool the milk and gelatin a little and pour into the cottage cheese, add the whipped cream there and mix the finished mass thoroughly.
You can either put it in the refrigerator or put it on biscuits.

Video of how to prepare a curd soufflé cake:

Yagodnoe

Ingredients:

Gelatin 20 g.
Cream 200-250 ml.
Eggs 2 pcs.
Sugar 250 g.
Berries (any edible, you can have several types at once) need to be thoroughly washed, pitted and ground in a blender until pureed.

How to cook:

In a large saucepan, bring the berry puree to a boil. As soon as it boils, stirring thoroughly, add sugar three times.
After this, the berries should boil for another 10-15 minutes and add gelatin pre-soaked in water to them and cook, stirring, for another couple of minutes. Then remove the puree from the stove and let it cool to room temperature.
Mix the egg whites separately with two tablespoons of water and a pinch of salt and beat well.
Pour the whites into the main berry mass in a thin stream and mix everything.
Then at the end you need to gradually add cream to the finished cream, mix thoroughly and put it in the refrigerator or put it on the cake.

Bon appetit!

Easy to prepare, but incredibly tasty - this soufflé cake. This dessert is ideal for dinner and is especially popular in the hot season, when you don’t want to stand at the stove. Taking this recipe as a basis, you can constantly improve it, adding new notes of taste.

Cake soufflé is delicious and fast

The base of this cake can be sponge, shortbread or cupcake. Choose the one that suits your taste the most. With sponge cake the cake turns out tender and light. Shortbread dough will create a contrast between the crispy base and delicate soufflé. The cupcake base is a compromise between the previous two. First of all, decide what base you will use to prepare the soufflé cake. The biscuit will be the most juicy and tender.

Cake soufflé is delicious and fast

Biscuit base:

eggs - 3 pcs
sugar - 100 g
premium wheat flour - 100 g
salt - a pinch

Preparation:

Beat eggs with sugar until thick and fluffy. Mix carefully sifted flour, salt, vanilla sugar. If you want to be on the safe side, you can add a pinch of baking soda. Transfer the biscuit dough into a greased pan, level the surface and bake in a preheated oven at 200 degrees for about 15-20 minutes.
Gently stir in the sifted flour.
During the baking process, do not look into the oven often, otherwise the biscuit will “settle.” To check the readiness of the sponge cake, pierce it in the center with a toothpick; if it remains dry, it means it is ready and can be removed from the oven. Leave the biscuit in the pan until it cools completely.

Cupcake base:

eggs - 2 pcs
sugar - 100 g
butter - 150 g
premium wheat flour - 200 g
liquid sour cream - 100 g
salt - a pinch
baking soda - 1/4 teaspoon
vanilla sugar - 1/2 teaspoon

Preparation:

For those who decided to prepare 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 the whipped butter, it will flake and you will not get the creamy consistency of the dough.
Beat butter at room temperature with sugar until fluffy and light. Add eggs one at a time and continue beating. Then add flour, salt, vanilla sugar, add soda, slaked vinegar and sour cream.
The recipe calls for 100 grams of sour cream, but it can be of different thickness and fat content, so don’t add it all at once; you may need a little less. Or it may take a little more. The finished dough should be of medium thickness. Place it in a greased form.
Bake in an oven preheated to 180 degrees until done, about 15 minutes.

Sand base:

butter - 200 g
premium wheat flour - 300 g
powdered sugar - 100 g
egg - 1 pc.
table vinegar - for extinguishing soda
vanilla sugar - 1/2 teaspoon
baking soda - 1/4 teaspoon

Preparation:

Sand base is the easiest and fastest option. There is no need to do anything in advance. Take the butter out of the refrigerator, throw it into a bowl of flour, and chop it with a knife. Add all other ingredients: sugar, egg, salt, soda (slaked with vinegar) and knead the dough.
Rolling out the dough and transferring it into the mold will be a pain in the ass. You can make everything much simpler: divide the dough into small pieces and distribute them evenly in a mold, which you must first grease with oil.
Mash the pieces of dough into a solid crust. Don't worry it will even out while baking. Before putting the crust in the oven, be sure to prick it with a fork in different places to prevent bubbles from forming. Bake the shortbread in an oven preheated to 180 degrees until golden brown.
It is easiest to remove it from the mold after it has cooled completely.

Syrup for impregnation (for biscuit and cupcake bases):

canned peaches syrup - 1/2 cup
lemon juice - 2-3 tablespoons
brandy or cognac - 3 tablespoons

Preparation:

Open the can of peaches and pour the peach syrup into a suitable container. Part of the syrup will be used 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.

Souffle:

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

Preparation:

The cream and yoghurt should come directly from the refrigerator, well chilled. Soak the gelatin for the soufflé with a small amount of water (2-3 tablespoons) for about 15 minutes. Whip the cream and sugar into a thick, dense foam, add yogurt to it, stir until smooth. Yogurt should be thick, eaten with a spoon (for example, with a fat content of 3.2%), and not drunk.
Squeeze the juice of half a lemon into the gelatin and stir until it is completely dissolved, heat slightly. Pour the gelatin with the juice into the souffle a little warm so that it does not instantly harden from the cold of the cream and yogurt (if it hardens immediately, it will be impossible to stir it later), stir.
Place the finished soufflé in the refrigerator.

Peach jelly:

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

Preparation:

Preparing jelly. The syrup in peaches is colorless, to make a beautiful bright jelly, add orange juice to it. Heat the syrup a little, add sugar, prepared gelatin (pre-fill it 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 necessary.
The cake is best assembled in a mold with removable sides. Lay out the base. Soak the biscuit or cake pan evenly with the cooled syrup. If you have a shortbread cake, then it does not need impregnation.
Place soufflé on top.
Flatten it 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 your finger does not fall through, then you can take it out.
The peaches in the jar can be already sliced or in the form of halves, in the latter case you need to cut them into slices.
Place the peaches on the soufflé in any order, or you can show your artistic abilities and depict some kind of pattern. Fill the peaches with half the jelly.
Important! The jelly must cool completely; if it is even a little warm, it will dissolve the soufflé.
Return it to the refrigerator until the jelly hardens completely. Then take out the cake and pour the remaining half of the jelly, lay out the berries and return it to the refrigerator. This time until it hardens completely.

A simple and quick recipe for soufflé cake “Bird's milk”

Ingredients:

Dough:

Yolks 3 pcs.
Flour ¾ tbsp.
Sugar ½ tbsp.
Butter (softened) 100 gr.
Soda 1/3 tsp.

Souffle:

Squirrels 3 pcs.
Sugar 1 tbsp.
Lemon acid
Gelatin 1 tbsp. with a slide

For the glaze:

Cocoa powder 2 tbsp.
Sugar 3 tbsp.
Sour cream 2 tbsp.
Vanillin
Butter 30 gr.

Preparing the dough:

Beat the yolks with softened butter, add sugar and soda, quenched with vinegar.
Gradually add flour.
Place the dough on a baking tray lined with baking paper. This amount of ingredients is calculated for a baking sheet measuring 12x18 cm.
Place in the oven and bake over medium heat until done.
Remove the cake from their molds and cool.

Preparing the soufflé:

Pour gelatin with a small amount of water and let it swell.
Place the dissolved gelatin on low heat and let it dissolve completely without bringing to a boil.
Cool gelatin to room temperature.
Gently beat the whites. In order for the whites to whip better, they must be beaten in a cold, dry bowl; the whites must also be well cooled.
When beating egg whites, add citric acid to taste.
Gently add sugar a little at a time into the egg white mixture, whisking continuously.
Add chilled gelatin to the protein soufflé.

Making chocolate glaze:

Mix sugar with cocoa, add vanillin, mix everything.
Add sour cream, stir and put on low heat.
Add butter, stirring, and bring to a boil.
Cool the glaze.

Place part of the protein soufflé in a thin layer on the cooled crust, let it harden slightly, then spread the remaining soufflé, distributing it in an even layer over the entire surface of the crust. Cool the cake and let it harden well. Drizzle glaze over cake and decorate with nuts.

Cream soufflé for cake

Many novice cooks find it very difficult to prepare cream soufflé for a cake at home. In fact, this is a fairly simple recipe. You just need to do everything carefully and strictly follow the step-by-step instructions. After some time, you will be able to improvise with proportions, introduce new ingredients and create new tastes.

What we cook from:

3 eggs
50 g butter (butter)
0.5 cups sugar
0.5 cups powdered sugar
200 ml cream 20%
20-25 g dry gelatin
0.5 cups milk
0.5 glasses of water
vanillin for aroma

Preparation:

1. Separate the whites and yolks.
2. Grind the yolks with sugar, vanillin and milk into a homogeneous white mass.
3. Place the resulting mass on low heat and, stirring continuously, bring to a boil. Boil for a couple of minutes (the mass should thicken slightly). Let cool.
4. Add softened butter to the warm yolk mass and pour in the cream. Stir or beat with a mixer.
5. Pour powdered sugar into the whites and beat into a stable foam.
6. Add the yolk mixture to the whipped whites and pour in the gelatin prepared according to the instructions on the package. Beat into a homogeneous mass.
7. Very quickly apply the resulting soufflé to the prepared cake layer. Don't hesitate, the cream hardens instantly.

Coffee, cocoa, and various fruit essences are used to flavor and color the cream soufflé for the cake. You can take less gelatin by replacing the missing amount with a bag of dry mixture for making fruit jelly. Then the cream will acquire the color, aroma and slight taste of this jelly.

Curd soufflé cake

Ingredients:

Chicken egg 4 pcs.
Granulated sugar 240 g
Wheat flour 80 g
Vanilla extract ½ tsp.
Cottage cheese 5-9% fat 250 g
Cream 30-33% 500 ml
Gelatin 10 g
Blueberries 200 g
Blueberries 150 g
Powdered sugar with vanilla 40 g

Cooking method:

The cake begins with the preparation of a sponge cake. To do this, the yolks must be separated from the whites. At the same time, choose a larger container for the yolks, because... All ingredients for the dough will be mixed in it. Place the whites in the refrigerator.
The next stage is whipping. Add 4 tablespoons of warm water to the yolks. Warm, i.e. body temperature, not hotter. Beat with a mixer into a light, fluffy foam for 2-3 minutes. Then add half of all the sugar and continue whisking until it is completely dissolved. The result will be a dense, almost white foam; the stages of beating the yolks are shown in the photo in the top row - first at the end of beating without sugar, and then whipped with sugar. As you can see, relief marks from the mixer remain on the surface. Set the yolks aside.
We take the whites out of the refrigerator. There is a lot of debate now about what temperature they should be for whipping, but in my opinion they whip up perfectly both warm and cold. I always whipped them cold, so I put them in the refrigerator. I also add a pinch of salt and a couple of drops of lemon juice. Beat the whites gradually increasing the speed and the same as the yolks, first without sugar, until a stable white foam (first photo in the bottom row). This takes 3-4 minutes.
Now gradually add the rest of the sugar and continue beating for several minutes until it is completely dissolved (it is better to use fine sugar). With sugar, the whites become denser and more airy, like cream. At the end of whipping, very prominent marks from the mixer remain on them and they adhere well to the whisk.
It is very important to beat the eggs well for the sponge cake; take the time to do this. The main ingredient of this stage is our patience. Now sift the flour into the container with the yolks, mix carefully at low speed, then add the whites and mix in the same way. Here you need to act carefully and quickly so that the whites and yolks do not lose their airiness. Pour the dough into a round pan and bake in an oven preheated to 180°.
Bake the biscuit for about 30 minutes. During this time, you do not need to open the oven door. To make sure that the cake is ready, lightly press on the top crust; if the indentation remains, then you need to keep it in the oven a little longer, but if it recovers immediately, the sponge cake is ready. Turn off the oven and leave it there for another 5 minutes. Now you can take it out, cool it and leave it for several hours, or better yet, overnight.
The finished biscuit can be soaked. Mix three tablespoons of sugar with half a glass of water and cook the syrup until the sugar is completely dissolved. Cool the syrup and mix with vanilla extract (you can also mix with vanillin, vanilla essence or a tablespoon of cognac, rum). Cut the sponge cake into two layers and soak each thoroughly with the resulting syrup. Be sure to thoroughly saturate the edges.
For the filling, mix the cottage cheese with a couple of tablespoons of sugar (the filling is not very sweet, so that the taste of the berries is better felt), leave for a minute, then grind more thoroughly. During this time, the cottage cheese will dissolve the sugar and stirring will be more convenient.
Whip the cream in a tall container. Since they whip much better in the cold, it is better to put the container in another, larger one, where you pour cold water and put ice from the freezer. The cream itself can also be placed in the freezer for 15 minutes before whipping.
While whipping, increase the speed of the mixer gradually so that the liquid cream does not splatter everything around. Do not stop until the cream becomes very thick.
Prepare gelatin. Look at the instructions, usually one sachet is for 500 ml of liquid. We will take half the bag for filling and leave half for decoration. Pour half a packet of gelatin with two tablespoons of cold boiled water, leave for 10 minutes, then dissolve over low heat, without bringing to a boil. Cool, but be careful not to let the gelatin harden.
Using a mixer, mix whipped cream with cottage cheese and cooled gelatin. After this, carefully stir in the berries with a spoon so that they do not bruise. Rinse the berries in advance and dry with a napkin. Blueberries paint everything around with a lilac color, so you can make beautiful stains. Before the gelatin sets, assemble the cake. Place the crust in a baking dish, carefully spread the filling on it and cover with the second crust. Place the structure in the refrigerator to completely harden. This may take a couple of hours.
Remove the finished cake from the mold. You can carefully trim the edges.
For decoration, whip the remaining cream and secure it with gelatin as for the filling. Soak the remaining gelatin in three tablespoons of water (take more water so that the cream becomes fluid and forms a beautiful cap on the surface), heat over low heat.

Chocolate cake with soufflé

Ingredients:

For the chocolate sponge cake:

Wheat flour 100g
Butter 100g
Sugar 30 gr
Black chocolate 1 bar (100g)
Salt on the tip of a knife
Vanillin
Baking powder 11 g
4 eggs (divided into whites and yolks)
Sugar 130 g (for proteins)

Chocolate mousse:

Chocolate – 200 grams
Cream – 450 milliliters
Gelatin – 8 grams
Eggs – 2 pieces
Yolks – 2 pieces
Sugar – 40 grams
Cream Wet meringue:
4 squirrels
1 tbsp sugar
1/4 tsp. citric acid
vanillin

How to cook:

For the biscuit

Divide the eggs into whites and yolks. Beat butter at room temperature with sugar, add salt and melted dark chocolate, beat. Then add the yolks, beat again. Separately, beat the egg whites with sugar (130 g) until stiff peaks form. Sift the flour.
Combine with baking powder and vanilla
Combine the chocolate mass, whipped egg whites and flour, mix. bake at 160°C for 25-30 minutes. Check readiness with a wooden skewer (if the stick is dry, the biscuit is ready). Read more

Mousse:

Pour 8 grams of gelatin with 2 tablespoons of cold water or cold strong coffee and leave to swell.
450 milliliters of cold cream, with a fat content of at least 30%, whip into soft foam and put in the refrigerator. Chop 200 grams of dark chocolate, place in a water bath and, stirring all the time, melt.
Set aside. Place the soaked gelatin on the fire and, stirring from time to time, bring it to a temperature of 60 - 70 degrees Celsius. Set aside.
In a bowl, mix 2 eggs, 2 yolks and 40 grams of granulated sugar, place the bowl with the resulting mixture in a water bath and, stirring all the time, bring to a temperature of 57 degrees Celsius. Pour the resulting heated mixture into the bowl of a mixer and beat at medium speed until a white fluffy mass is obtained.
Without stopping whipping, pour the resulting gelatin into the egg-sugar mixture and beat for another 1 minute.
Pour the resulting mass into the melted chocolate, stir until a homogeneous chocolate mousse is obtained. Remove the whipped cream from the refrigerator, add it to the chocolate mousse and mix gently.
Pour the mixture into the prepared baking dish on top of one cake layer, cover with the second cake layer and place in the refrigerator for at least 12 hours.
The cake was filled with chocolate glaze and decorated with Wet meringue: mix everything and beat in a water bath for 7 minutes, then remove from the bath and beat for another 3 minutes.

Creamy soufflé is, in fact, a soufflé. What we used to call it that way. Preparing it is a slow and rather complicated process, but the result, as with all other variations on the “souffle” theme, is amazing. In its simplest form, you will get an excellent filling for a cake or sweets, and if you try hard, those with a sweet tooth will be delighted with the combinations of soufflé with fruit.

Cream soufflé - general principles of preparation

Delicate creamy soufflé is not only a cold dessert. Cakes are often formed with it, using soufflé as an additional layer. The preparation does not use heat treatment, so it is advisable to take the products when they are first fresh.

Butter and cream itself are the main components of such a dish. Dairy products should not only be fresh, but also high in natural fats. To make the soufflé airy, dairy products require preliminary preparation. The butter is taken out of the refrigerator about two hours before cooking to soften it, and the cream, if it is not required to be heated according to the recipe, is, on the contrary, cooled. If the recipe involves the use of egg whites, they, like cream, are placed in the refrigerator for some time.

To ensure that the creamy soufflé hardens well, thickeners are added. This can be gelatin, agar-agar or a special cream thickener.

Another important rule is clean, dry dishes. If there is moisture or other impurities on it, the soufflé simply will not rise. To whip cream, it is advisable to use a chilled container.

If the soufflé is prepared as a dessert, it is poured into small molds or bowls and then cooled in the refrigerator. Fresh fruits or berries are often added to such dishes, decorated with chocolate chips, finely chopped nuts, or sprinkled with cocoa powder.

The cake is molded in springform molds using one or maximum two dough layers, mostly of the biscuit type. One is placed at the bottom of the mold, after which the soufflé is laid out on it and put in the refrigerator. After about two hours, when the soufflé layer has hardened well, the second cake is placed on it. If the cake consists of one layer, the souffle layer is covered with melted chocolate or specially prepared icing. A striking example of this is the well-known cake called “Bird's Milk”.

Delicate creamy soufflé based on condensed milk and creamy cottage cheese

Ingredients:

Whole condensed milk – 200 ml;

Half a glass of pasteurized milk;

Curd “Cream” cheese – 140 gr.;

A pack of cream thickener;

200 ml high fat, 33% cream;

15 gr. “fast” gelatin;

Dark cocoa powder, no sugar.

Cooking method:

1. Pour gelatin with cold cow's milk and set aside to swell.

2. Mix the cream with condensed milk and place on medium heat. As soon as the mixture begins to boil, reduce the heat level to low and cook for another minute. Then remove from heat and immediately pour into the gelatin swollen in milk. Stir vigorously until the gelatin is completely dissolved and leave to cool.

3. Place the cream cheese and thickener into the mixture that has cooled to room temperature and start beating with a mixer at the highest speed.

4. In about ten minutes you will have an airy cream. Transfer it to a form lined with cling film and place it in the “warm” compartment of the refrigerator for two hours.

5. Carefully release the frozen creamy soufflé from the mold and sprinkle with cocoa, sifting the powder through a sieve. Before serving, cut the dessert into small pieces.

How to make chocolate creamy soufflé with cocoa

Ingredients:

Four eggs (yolks);

300 ml of heavy, ideally homemade, cream;

75 gr. Sahara;

A spoonful of dark cocoa, without sugar;

150 ml low-fat milk;

Instant gelatin – 12 g.

Cooking method:

1. Combine cocoa with granulated sugar, add raw eggs and grind thoroughly.

2. Pour the milk into a bowl and place it in a water bath to warm up. As soon as it starts to warm up, gradually add the yolks mashed with sugar into it and, stirring, bring the mixture until thickened, cool.

3. Pour a small amount of water over the gelatin flakes and leave. Once well puffed up, about 20 minutes, add it to the slightly cooled milk mixture.

4. Pour the whipped cream in a separate container into the cooled mass and beat everything well with a mixer or whisk.

5. Place the prepared cream into molds and put it in the refrigerator to cool. When the soufflé has hardened well, remove it from the mold and sprinkle finely grated chocolate on top.

Recipe for a simple dessert of creamy soufflé with strawberries

Ingredients:

A teaspoon of “instant” gelatin;

100 ml drinking water:

Powdered sugar - a full tablespoon;

200 ml liquid cream 30% fat;

150 gr. fresh strawberries or frozen.

Cooking method:

1. Pour gelatin with cold drinking water for 30 minutes. Then heat it slightly using a microwave oven or a water bath, but do not boil, otherwise the soufflé will not harden. Cool.

2. Whip the cream with powdered sugar until stable soft peaks form. Beat with a mixer at maximum speed. Watch the process carefully; heavy cream may turn into butter if whipped for a long time.

3. Place a couple of spoons of the prepared cream mixture in a separate bowl, pour in the cooled gelatin in a thin stream, and stir.

4. Combine the cream mixed with gelatin with the bulk of the whipped cream and beat lightly.

5. Place about two tablespoons of creamy mixture on the bottom of the bowls and smooth out. Carefully place the sliced strawberries on top and add the buttercream again. Alternate layers until all the cream is gone.

6. Decorate the surface of the dessert with strawberries and place in the refrigerator for half an hour. When serving, the dessert can be additionally sprinkled with fine chocolate chips or cocoa.

Classic – creamy soufflé with natural butter

Ingredients:

250 ml of whole high-quality condensed milk;

A full glass of white sugar;

200 gram pack of natural, 82% oil;

Four eggs (whites);

A quarter teaspoon of vanillin crystals;

Medium sized lemon;

15 gr. a packet of “quick” gelatin.

Cooking method:

1. The recipe requires soft butter, so put it on a plate in advance, free from packaging, and leave it warm.

2. Pour 200 ml of cold water, preferably boiled, into the gelatin for forty minutes. After it swells well, strain off the excess water, mix the gelatin with sugar and place in the same container to heat in a water bath. While stirring, heat the gelatin mixture until the sugar grains and thickener are completely dissolved, then cool. Watch carefully so that the mixture does not boil.

3. Beat the whites separated from the yolks with a whisk or using a mixer into a dense foam.

4. In a separate container, start beating the butter. After about a minute, without stopping whisking, add condensed milk. The result should be a homogeneous creamy mass.

5. Add the protein foam into the cooled gelatin mixture and beat again. Add buttercream, vanilla powder, a teaspoon of freshly squeezed lemon juice and beat again. Do this carefully; if you are using a mixer or blender, turn on the minimum speed.

6. Spread the prepared soufflé mixture into silicone molds and place in the refrigerator to completely harden.

7. Free the finished dessert from the molds and decorate its surface with fresh berries or fruits.

Creamy soufflé on agar-agar according to the signature recipe - “Bird's milk”

Ingredients:

Seven eggs (whites);

250 gr. sugar;

Two teaspoons of agar-agar;

170 gr. butter "Peasant" butter;

Crystalline “lemon” – 1/2 tsp;

250 gram, standard can of condensed, natural milk.

Cooking method:

1. Separate the yolks and whites and place both products in the refrigerator for half an hour.

2. Pour exactly 100 ml of water at room temperature into the agar-agar, leave for a quarter of an hour, allowing it to swell.

3. Pour sugar (240 g) into the swollen mass, mix and place the container in a steam bath. While stirring, heat the mixture until the components are completely dissolved, then remove from heat.

4. Beat seven chilled whites at high mixer speed until foamy. Without stopping the process, pour in hot agar-agar in as thin a stream as possible. Beat until you get a thick foam.

5. Reduce the speed of the device, add lemon, gradually add pre-softened butter and, also slowly, pour in condensed milk. You can prepare butter cream from both components in advance and add it to the protein mass.

6. After this, the creamy soufflé can be placed on a sponge cake. It will take at least three hours to harden.

Light creamy soufflé with yoghurt for sponge cake

Ingredients:

400 ml drinking vanilla yoghurt (fruit can be used);

Half a liter of 30% cream;

Two tablespoons of fine granulated sugar;

Gelatin – 25 gr.

Cooking method:

1. Pour gelatin with cold drinking water in a 1:1 weight ratio and set aside. After about half an hour, when it swells well, place it, without changing the container, in a water bath and, stirring slowly, warm it up. The gelatin should be completely dissolved.

2. Whisk the yogurt intensively, slowly, pouring in a thin stream, add the cooled thickener into it.

3. With the mixer at medium speed, start whipping the cream. Once fluffy, add granulated sugar and continue beating until the crystals dissolve. Do not overdo it, the fatty product may turn into oil.

4. Pour yogurt mixed with gelatin into the fluffy creamy mass and whisk until the creamy soufflé is smooth. At this stage it is better to do this with a whisk.

Creamy soufflé - cooking tricks and useful tips

To whip the cream better and faster, take a chilled container. Take care of this in advance and place the dishes in the freezer for ten minutes.

If using butter, remove it from the package in advance and leave it in a warm place to soften.

You can make Bird's Milk candies from the creamy soufflé. Place the souffle base in a rectangular shape, in a layer of one and a half to 2 centimeters, and place it in the refrigerator for two hours. Then cut the layer into rectangles of the desired size, place them on a wire rack and pour melted chocolate over them. Once the chocolate layer has hardened well, turn it over and use a brush to apply melted chocolate to the back of the candy.

Do you love airy soufflé as much as I do? My family was simply delighted with this delicate dessert, and for a long time my guests refused to believe that “such perfection” could be prepared at home, believing that the soufflé cake was made to order.

Ingredients

For the biscuit: 180 g sugar (glass), 4 large (selected) eggs (or 5 first category), 100 g flour, vanillin.

For the soufflé: 350 g 35% cream, a glass of powdered sugar, a pinch of vanillin, 25 g gelatin, a glass of milk, 2-3 kiwis.

For impregnation: condensed milk.

For the glaze: 100 g (bar) dark chocolate, 100 g butter, 50 ml milk or water; walnuts for sprinkling.

Recipe

1. Turn on the oven to preheat at 170 degrees. Carefully separate the whites and yolks.

2. Add about half a glass of sugar to the yolks, place in a water bath (I just put a plate with yolks in a container with hot water) and beat until the mass turns white and increases in volume (slightly).

3. Now beat the whites with a mixer at the lowest speed! The longer you beat, the better the sponge cake will rise (and not fall).

4. Continuing to beat, gradually add sugar.

5. The egg whites are sufficiently beaten if they have a firm texture and stick to the sides even if you tilt the bowl 90 degrees.

6. Add half of the whites to the yolks, mix gently from bottom to top.

7. In 4-6 stages, add flour (sift) to the mass.

8. Mix very carefully, strictly from bottom to top. Add the remaining whites and flour.

9. Pour the mixture into a pre-greased mold. Bake at 170 degrees for 1 hour or 1 hour 10 minutes (you can bake at 180-200 for 35-40 minutes, but from my own experience I was convinced that in this case it often falls off after turning off the oven). Do not remove the biscuit from the mold until it has cooled completely. Leave the biscuit to dry for 8-12 hours (overnight).

10. After the specified time, cut the biscuit into 2 layers.

11. Soak the cakes with condensed milk.

13. When the gelatin swells, put it on low heat, stirring occasionally; When the gelatin is completely dissolved, remove from heat (DO NOT bring to a boil!).

14. While the gelatin mass is cooling, whip the cream at high speed; When the mass doubles, we begin to gradually add sugar (plus a pinch of vanillin). Once the cream reaches a thick texture, turn off the mixer, otherwise you risk creating butter.

15. Combine the cooled gelatin mass with whipped cream and mix gently.

16. Slice the kiwi; We line the bottom and sides of the mold with parchment, place the bottom cake, then pour half of the soufflé mixture onto it, lay out the kiwi, then the remaining soufflé and again the kiwi, then cover with the top cake and lightly compact it. Place in the refrigerator for 3-5 hours.