How to make a soufflé for a cake. Sponge cake with soufflé "mood". How to make chocolate creamy soufflé with cocoa

If you're tired of baking, regular chocolate candies or cakes, it's time to treat yourself and your loved ones to something unusual. Have you noticed what desserts are usually served in restaurants? To encourage guests to order more, the chefs pamper customers with very light delicacies, such as meringue cakes and cream soufflé. Let's stop at the second dessert. Such sweets are recommended even by fashionistas who watch their figures, because the main ingredient of a light cream soufflé is not flour or rich cream, but light sour cream or even milk. By varying the amount of sugar and other additives, you can create almost dietary dish.

Cream soufflé - preparing food and dishes

This dish requires only fresh ingredients. If you use sour cream, it should not be old or have been in the refrigerator for a long time. It is better to use the lost milk for pancakes, but not for cream soufflé.

The second required ingredient is sugar. It is best to use powdered sugar; this product is much more suitable for creating airy desserts.

The cream soufflé will harden in the refrigerator, so we recommend using a silicone mold. Then the dessert will not lose its shape when you take it out.

Cream soufflé recipes:

Recipe 1: Cream soufflé

One of the most common cream soufflés is a delicacy made with sour cream. It is best to take not homemade sour cream, as it is very fatty and thick, but a more sour store-bought one with low fat content.

Required ingredients:

Store-bought sour cream 360 grams
Milk (2.5-3.2% fat) 130ml
Powdered sugar 140 grams
Gelatin 12 grams
A pinch of vanillin

Cooking method:

Before cooking, dissolve the gelatin. You can use warm water for this, but it is better to dissolve gelatin in milk, in a water or steam bath. Pour milk over the powder, stir, and then cool the milk to room temperature.
After the gelatin has dissolved, combine the sour cream with a mixer or blender with vanilla and powdered sugar. Powdered sugar should be carefully poured into the sour cream in a thin stream, so the sour cream will whip up much better. As a result, the volume of the sour cream mass should increase, so beat for at least five to six minutes.
Pour cooled milk with gelatin into the sour cream mixture with powder in a thin stream, while continuously whisking with a blender.
Pour the resulting cream soufflé mixture into the mold and leave to cool in the refrigerator for 2-3 hours. After this time, when the cream soufflé has hardened, remove it and serve, topped with condensed milk or whipped cream.

Recipe 2: Cream soufflé with jelly cubes

A more beautiful dessert can be prepared if you spend more time preparing it. You will need two or three types of store-bought fruit jelly different colors, sour cream, powdered sugar and cream.

Required ingredients:

Store-bought sour cream 320 grams
Cherry jelly 1 package
Apricot jelly 1 packet
Kiwi jelly 1 package
Powdered sugar to taste
Gelatin – 15 grams
Cream - 140 ml
Powdered sugar 150 grams
Vanilla

Cooking method:

Let's prepare the jelly. It is best to take different colors, for example, yellow, red and green. Three hours before preparing dessert you need to pour it warm water(each in different containers), stir and refrigerate for 3-4 hours until completely hardened. In order for the jelly to freeze faster and be dense (which is exactly what is needed for dessert), you need to pour less water than recommended on the package.
When the jelly hardens, we move on to the second part of preparing the dessert. Dissolve the gelatin in the cream in a water or steam bath. For this recipe, it is better to use heavier cream, so the cream soufflé will turn out tastier.
Using a mixer or blender, mix sour cream, powdered sugar (pour it in a thin stream) and vanilla. Beat the sour cream with a mixer for at least four to seven minutes until the mixture doubles in volume.
Add cream and gelatin to the sour cream, continuing to stir with the mixer. Pour into mold.
Remove the jelly from the refrigerator, carefully cut it into cubes and add colorful pieces to the sour cream mixture.
Place the dessert in the refrigerator and leave it there for 2-3 hours to thicken.

Recipe 3: Cream soufflé with cheese

If you are not mindlessly counting calories, then prepare a delicious cream soufflé with cheese. The most suitable ingredient is Mascropone, but for the recipe you can use any fatty curd cheese with a bland taste.

Required ingredients:

Mascropone cheese 410 grams
water 50 ml
130 ml heavy cream (20-25%)
150 grams of powdered sugar
vanilla
15 grams of gelatin

Cooking method:

Dilute gelatin in a small amount of warm water until completely dissolved.
Whip the heavy cream, gradually adding powdered sugar, vanilla and cream cheese. As a result, you should get a dense and thick curd mass.
Pour the dissolved gelatin into the cheese mixture in a stream, continuing to beat the mixture with a mixer.
Pour the finished homogeneous mixture into the mold and leave to cool for two hours.

When preparing cream soufflé, you cannot overdo it with aromatic spices. You can add a little vanilla or rum essence, but not much, otherwise you will lose the delicacy of the dish.
The finished cream soufflé can be served with condensed milk, caramel or dissolved chocolate.
When you prepare a cream soufflé, you can add fresh berries to the mixture - raspberries, currants, strawberries. You can also use dried fruits such as raisins and chopped dried apricots.

How to pamper your family on a hot summer day? Ice cream is no longer interesting. But an airy, delicate and unusual soufflé cake is just what you need. By the way, I found a simple recipe...

At the end of the 18th century, an interesting and very unusual dish, known as “soufflé,” began to appear on the tables of French restaurants. This miracle dish was invented by the famous chef of those days, Monsieur Beauvelier. The soufflé recipe was immortalized in the culinary magazine L'Art du cusinie already in 1814.

IN original version This dish involves a combination of two mixtures. The first is a mixture of yolks and any other ingredients, and the second is protein foam. Soufflé, as he tells us classic recipe, baked in the oven. But today there are a lot of different options on how to prepare a delicious soufflé cake without baking.

What is hidden under a thin layer of jelly with aromatic berries? Mm... The most delicate mousse that melts in your mouth like a snowflake in the palm of your hand, leaving a bright berry aftertaste and irresistible desire take another bite...

The soufflé cake recipe does not require much effort or expensive ingredients. And even an inexperienced housewife can cook it. For the cake we will need:

sheet dough - 1 piece
berry mix – 400 g
sugar - 100 g
water - 1/2 tbsp
gelatin – 18 g
heavy cream 33% – 250 ml
berry juice (red shades) - 1 tbsp
selected berries for decoration

To prepare a fabulously tasty and beautiful dessert you will need a little time, inspiration and desire. First, let's prepare the base for the cake: roll out the dough, give it the desired shape (depending on the size of the springform pan in which the cake will be placed) and put it in the oven to bake until completely cooked.

Next you need to make a gelatin solution. Dissolve 10 g of gelatin in warm water. While it swells, rinse the berries and grind them through a sieve or blend them with a blender, which is much faster and more efficient. Mix berry mousse and gelatin, adding clean water. Stir and heat. When the mixture starts to bubble, remove from the stove.

Beat the well-chilled cream and sugar until creamy and, as the recipe says, add it to the already cooled berry mass. Line a springform pan with parchment and place the crust in it. Place the cream mousse on top, as shown in the photo, and refrigerate until hardened. This will take approximately 2-3 hours.

Meanwhile, prepare the cake filling. To do this, soak the remaining 8 grams. gelatin and combine with berry juice. When the cake has hardened, decorate the top with selected berries. Fill everything with filling on top. Send to harden.

To give the cake a festive look, you can decorate it with cream or protein cream. A wonderful, refreshing mousse cake is ready. This recipe will be useful to all those with a sweet tooth who adore delicious and light French desserts.

Three-layer cake without baking

Another amazing dessert recipe is this three-layer no-bake soufflé cake. It is easy to prepare, and the result will be simply amazing.

Ingredients:

shortbread cookies - 300 g
cocoa - 4 tbsp
butter - 100 g
strawberry curd - 1 pack (about 300 g)
banana curd - 1 pack (about 300 g)
chocolate curd - 1 pack (about 300 g)
water - 400 ml
powdered sugar - 6 tbsp
gelatin - 3 packs (10 g each)
heavy cream 33% – 450 ml
banana - 1 piece
strawberries - 300 g

To make such a multi-layer soufflé cake, you need to divide the cooking into 3 stages.

Stage 1. You need to prepare the base for the cake. Crumble the cookies, 2 tablespoons of cocoa and mix it with softened butter. Place this mixture in a springform pan lined with paper and compact it tightly. Place in the refrigerator for 40 minutes.

Stage 2. Making banana mousse. Dissolve 10 g of gelatin in 10 ml of warm water. IN deep bowl beat cream and 2 tablespoons of powdered sugar. Stir banana curd into the resulting cream, add gelatin and 4th part of water. At the end add banana puree. Spread banana mousse onto the cookie base and set aside.

Stage 3. Making strawberry mousse. Dissolve gelatin in water. Whip the cream with powder and combine it with the strawberry curd. Add gelatin, 100 ml of water and blended strawberries. Spread the mousse onto the frozen first layer of the cake.

Stage 4. Making chocolate mousse. To prepare it, we repeat the recipe for the first two layers, only we use chocolate curd and add 2 tablespoons of cocoa to the mousse. Pour the last layer as indicated in the photo and leave until completely hardened in the refrigerator.

Voila! The three-layer soufflé cake is ready. You can decorate it with buttercream, but it looks great without it.

Simple soufflé cake

Along with intricate and layered desserts, there is a great simple recipe for a cake a la Bird's Milk. Delicate and airy, it will delight you festive table both children and adults.

Ingredients and recipe:

egg whites - 3 pcs
sugar - 210 g
citric acid - 1/4 tsp
gelatin - 10 g
shortbread cookies - 200 g
butter - 100 g
dark chocolate bar

First you need to make the base for the future cake. Carefully crumble the cookies and mix with 70 g of melted butter. Place everything in the desired springform pan. Place the cake in the refrigerator to harden.

To prepare the soufflé, you need to dissolve gelatin in warm water. Then beat the whites with a couple of salt crystals until stiff foam. Gradually add sugar and citric acid. The acid, by the way, remarkably brightens the protein mass and makes it snow-white. Mix the cream with gelatin, stir and spread the mousse onto the cake.

Send the workpiece to the refrigerator to harden. Meanwhile, melt the chocolate in a saucepan and mix with butter. Pour the prepared glaze over the soufflé cake. Serve with tea or coffee. Decorate with cream, berries, fruits.

Video recipe for making soufflé cake with cherries

We prepare the cake in a springform pan with a diameter of 26-28 cm (I have a square pan of 26x26 cm). I take one 850 ml jar of peaches. It is better to take thick yogurt in jars (I use homemade yogurt).

Beat the eggs with a mixer with sugar until fluffy, continuing to beat, gradually add flour. Add poppy seeds if desired.

Bake at 180c for 15-20 minutes until golden brown. Cool and soak in syrup.

Prepare the custard: mix 2 eggs with sugar and flour until smooth, slowly add milk.

Cook over low heat with constant stirring until thickened and the first bubbles appear.

Leave the gelatin with water to swell according to the instructions, heat a little until dissolved.

Cool the cream, mix with natural yoghurt. Cut the peaches into cubes and add to the cream.

Pour in warm gelatin, mix well.

Place the soufflé on a sponge cake and refrigerate for 30-40 minutes.

Cut the fruit into slices to decorate the cake. Pour the gelatin directly into the peach syrup, let it swell, heat until dissolved and cool.

Meanwhile, the soufflé on the cake should have set enough to fan out the peaches, garnish with strawberries and carefully pour in the cooled and slightly thickened peach jelly. Place in the refrigerator until completely frozen, or overnight.

To remove the finished cake from the mold, run a knife along the side and unfasten the mold.

Garnish with mint leaves, if desired.

Enjoy the delicate taste of an appetizing piece!

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 ordinary 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

Very simple and tasty option preparing 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 it into it. lemon juice mixed with sugar. 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 the sugar (from 0.75 tbsp.) and half 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 to egg whites add whatever sugar is left.
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:

Soaked in a small amount of water (0.5 tbsp. boiled water) Heat the gelatin 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 prepared 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!

Many novice housewives prefer to prepare simple, affordable desserts. In this case, the recipe for the cake soufflé can be prepared without culinary skills. The most important thing is to know how to properly prepare a soufflé.

Raffaello is a classic no-bake soufflé cake. This dessert will appeal to fans of delicate delicacies and coconut.

Ingredients:

200 grams of condensed milk;
350 grams of white chocolate (200 for soufflé, 150 for cake);
100 grams of peeled almonds;
500 milliliters of coconut milk;
250 milliliters of heavy cream;
a packet of gelatin;
50 grams of almond petals;
50 grams of coconut flakes;
50 grams of sugar;
80 grams butter;
40 grams of waffle crumbs.

Cooking method:

At the first stage, almonds are prepared. To do this, pour boiling water over the almonds and leave for 5 minutes. Then the water is drained and the almonds are peeled. The peeled nuts are placed in an oven preheated to 150 degrees. The almonds should take on a golden color.

At the next stage, waffle crumbs are prepared. Wafer sheets are used for this. Wafer sheets can be rubbed by hand until crumbly. Usually 4 small sheets are required.

Now combine coconut flakes and almond petals. They are heated in a frying pan. The components are constantly stirred. Once the mixture is hot, gradually add sugar and butter. The butter and sugar are supposed to melt in a hot pan. Caramel will be prepared according to this recipe. The main components (chips and petals) are mixed, as they should be evenly covered with caramel.

Melt chocolate with 50 grams of butter in a water bath. This chocolate mixture is mixed with wafer crumbs. The two components are thoroughly mixed. Now prepare a split refractory mold. Its bottom is lined with parchment. The chocolate mixture is spread and leveled. Leave in the refrigerator.

To prepare the soufflé you will need coconut milk. Gelatin is poured with 5-6 tablespoons of cold coconut milk. The rest of the milk is heated to room temperature and smooth.

The swollen gelatin is melted in a water bath. Warm milk is mixed with condensed milk and melted gelatin. Place this mixture in the freezer for about half an hour. Once the mixture begins to thicken, remove it from freezer and beat with a mixer until smooth. Now add the melted white chocolate. Mix all components thoroughly.

Whip the cream to stable peaks. Then the whipped cream is gradually added to the coconut-chocolate mixture. Gently mix the mixture with a spatula until smooth.

Now coarsely chopped almonds are added to the soufflé. Stir until smooth.

The soufflé is placed in the prepared base. Leave in the refrigerator until completely hardened. It is recommended to leave the soufflé in the refrigerator overnight.

After the soufflé has hardened, the cake is removed from the mold. The sides and top are sprinkled with coconut flakes. The dessert is decorated.

Using this principle, you can prepare a soufflé for a cake without baking. Novice housewives will cope with the task and will delight their household with a delicate coconut delicacy.

This cake is prepared according to the soufflé principle. Light and quick cooking dessert will be appreciated by novice housewives.

Ingredients:

50 grams of butter;
one fourth cup of sugar;
2 eggs;
half a glass of wheat flour;
half a teaspoon of baking powder;
200 grams of dark chocolate (100 – dough, 100 – mousse);
200 grams brown sugar(100 – jelly, 100 – mousse);
300 milliliters of water (250 – jelly, 5 – mousse);
25 grams of gelatin (10 – jelly, 15 – mousse);
400 grams curd cheese high fat content;
200 milliliters of cream with a fat content of 33 percent;
2 bananas.

Cooking method:

The chocolate is melted in a water bath.
Beat butter at room temperature with sugar until fluffy. Then eggs are gradually added.
The flour is sifted with baking powder. The sifted flour is added to the egg-butter mixture.
Now prepare the workpiece. Chocolate is added to the dough. Mix the components with a spatula.
The oven is heated to 180 degrees. The refractory pan is covered with parchment. The dough is poured into the mold. Allow approximately 20-25 minutes for baking.
Sugar is poured into a saucepan and melted. Caution required. Otherwise, the caramel will be spoiled. Now pour in water. Wait until the caramel melts and dissolves. Now the liquid is heated and the gelatin is dissolved. After the gelatin has dissolved, strain the liquid.
Half of the jelly is poured into the mold. Put it in the refrigerator. After the jelly has set, continue cooking.
The banana is peeled and cut. The banana is then placed on the jelly. The rest of the jelly is poured on top. Place in the refrigerator until completely frozen.
Cover the mold with cling film and place the biscuit. Now prepare the mousse. Whip the cream until creamy. The chocolate is melted in a water bath. Gelatin is diluted in hot water. Beat cottage cheese and sugar until granulated sugar is completely dissolved. Continue beating and add gelatin. hot chocolate, cream. All this is done quickly, as the mousse gradually hardens.
Spread half of the mousse onto the crust. The dessert is left in the refrigerator. The mousse should set. Now the jelly is taken out of the mold and placed on top of the mousse. After this, spread the rest of the mousse.
The cake is left in the refrigerator for several hours. The finished dessert is decorated with chocolate. Bon appetit!

This delicacy will require step-by-step preparation, since it consists of several parts. The harmonious taste is due to the correct step-by-step preparation.

Chocolate curd soufflé for cake

This chocolate-flavored curd soufflé is considered a dietary treat. Properly selected ingredients guarantee maximum benefits, nutritional composition, and minimal calorie content.

Ingredients:

500 grams of low-fat cottage cheese;
100 milliliters of skim milk;
2 tablespoons of natural honey;
2 tablespoons cocoa powder;
15-20 grams of gelatin.

Cooking method:

Gelatin is poured into a glass cold water. After about half an hour it will swell.
Now add milk, cocoa, honey. Place the workpiece on low heat. The workpiece is heated until the cocoa is completely dissolved. Boiling should not be allowed.
Add cottage cheese. Stir thoroughly.
Place all ingredients into a blender. Beat thoroughly until smooth.
Pour the soufflé into molds and place in the refrigerator. Let the soufflé sit for at least 2 hours. It is advisable to leave the soufflé overnight.
Before serving, the chocolate diet soufflé is decorated. This delicacy will replace a full-fledged soufflé cake.

Pleasant taste and dietary composition curd soufflé will appeal to many losing weight girls who want to taste the delicacy.

Proper preparation of a classic or gourmet cake souffle recipe becomes possible for novice housewives.