Cake with a soufflé layer. Soufflé cake “favorite”

If you want to prepare a delicious and delicate cake for a family celebration, then a cake with a soufflé layer and fruit additives would be a good option.

You can bake sponge cake layers yourself, or you can use ready-made ones that are sold in the store. A variety of fruits will do, even canned ones, such as pineapple or peach slices. Kiwi, fresh berries, washed and pre-soaked dried apricots and prunes will also fit perfectly into the soufflé.

The cake is filled with chocolate glaze and decorated with crushed nuts or cookie crumbs. To bake a soufflé cake with fruit, you will need to work a little, but then your family will definitely appreciate your efforts, since the dessert is very tasty and beautiful.

How to make a cake with soufflé and fruit filling at home?

Biscuit ingredients:

• eggs - four pieces,
• sugar - glass,
• flour - glass,
• baking soda,
• vinegar.

Ingredients for soufflé:

• milk - glass,
• heavy cream - approximately 300 g,
• gelatin - sachet (20 g),
• powdered sugar - about a glass,
• kiwi - three pieces.

Ingredients for glaze:

• chocolate (without filling and additives) - one bar,
• butter - about 100 g,
• milk - a quarter glass.

Ingredients for decorating the cake:

• cookies (or nuts).

Souffle “Bird's milk”

Ingredients:

Egg whites – 7 pcs.; — gelatin – 20 g; — sugar – 1 glass; — butter – 150 g; – condensed milk – 200 g; - citric acid - 1/4 tsp.

To prepare the soufflé, gelatin must first be soaked in cold water. Exposure time – 30 minutes. You need to take half a glass of water.

Add half the sugar and half the volume of citric acid to the water with the swollen gelatin. Heat the gelatin mixture, without bringing to a boil, until the gelatin and sugar are completely dissolved. While the mixture is heating, there is time to prepare the mixture of egg whites and the remaining citric acid. First, you need to beat the whites with citric acid with a mixer until a good foam forms.

The mixer must be absolutely dry, the whites must be cold, otherwise they will not whip

In several stages you need to add sugar to the whites and beat until a thick viscous mass is formed. Without stopping whisking, carefully pour the hot gelatin solution into the mixture. In this way, the proteins are treated with boiling water to prevent salmonellosis.

Condensed milk should be combined with butter at room temperature. While continuing to beat, carefully add the butter and condensed milk into the protein mixture. The result is a seemingly delicate air mass that thickens before your eyes. The soufflé for the cake is ready.

Vanillin, raisins, nuts or cognac can be added to the soufflé to add flavor.

Cooking method with step by step photos

Preparing the biscuit

1. Beat the eggs together with a glass of sugar until foam is formed, and then gradually add the sifted flour, add half a teaspoon of soda (quench it in vinegar), and mix. Pour the resulting dough into a mold, grease it with oil, and bake in the oven. Cool the finished biscuit, remove from the mold and carefully cut into two cake layers with a sharp knife.

Preparation and application of soufflé

1. First, soak the gelatin in a glass of milk for twenty to thirty minutes, then put the bowl on the stove, heat until the gelatin dissolves, but do not boil. Cool the gelatin to room temperature.
2. Beat heavy cream with powdered sugar, add cooled gelatin to it, stir.
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3. Line the pan in which the cake was baked with foil.
4. Place one cake layer in foil and spread it with fruit jam. Pour half of the soufflé into the mold. Place the prepared kiwi slices (or other fruits) and pour in the remaining soufflé. Cover the top with the second cake layer, press down slightly and refrigerate until set.
5. Remove the soufflé cake from the mold. Place a flat dish on top of the pan and carefully turn it over. Remove the foil.

Preparing and applying glaze

1. Prepare chocolate glaze. Melt chocolate in milk, cool slightly, then beat in softened butter. Cool in the refrigerator for about twenty minutes.
2. Spread frosting evenly over cake.
3. Sprinkle nuts or cookie crumbs on top.
4. Place the soufflé cake back in the refrigerator to allow the glaze to set.

Such a beautiful and delicate homemade cake with a layer of soufflé will not leave anyone indifferent. All that remains is to brew tea and enjoy a delicious dessert. Have a nice tea party!

"Three Chocolates"

Product composition:

• eggs – 4 pcs.;
• chocolate of three colors - 150 g each;
• cooking cream (very fatty) – 450 ml;
• food 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.

Preparation:

1. Beat the eggs with sand. Pour in all the bulk ingredients except gelatin. Mix.
2. Bake the dough into a silicone mold in the oven at 170°. This process will take about half an hour.
3. Place the base of the treat in a springform pan.
4. Divide gelatin, butter and cream into 3 parts. Pour 2 - 3 tbsp into each portion of the dry product in a separate bowl. l. warm water. Let it brew and swell.
5. Melt each portion of colored chocolate separately with 50 g of butter. Mix them with gelatin, previously strained through a sieve.
6. First, you need to pour the mixture with dark chocolate onto the base cake, then with milk and, finally, with white.

Refrigerate the chocolate cake overnight.

Meringue layer with nuts for sponge dessert

The layer for the “Spider Web” sponge cake is best suited.

Layer with meringue and nuts for sponge cake.

Preparation next.

Ingredients for meringue

If necessary, you can slightly interchange boiled and regular condensed milk.

Required Products:

• egg white – from 4 eggs;
• powdered sugar – 230 g;
• boiled condensed milk - ¾ cans;
• condensed milk – ½ can;
• butter – ½ standard pack;
• peanuts – 1 handful.

Cooking process

There are 3 stages in the production of this layer: baking the meringue, preparing the binding cream and assembling the cake:

1. It is necessary to beat the whites with a mixer at medium speed.
2. Next, you should continue to beat the whites, adding powdered sugar in portions.
3. Cover the bottom of the baking sheet with foil or paper and squeeze out small meringues in portions using a pastry bag. You need to bake them for 50 minutes. in the oven.
4. You need to take 2 types of condensed milk and butter out of the refrigerator a couple of hours in advance so that they soften and warm up.
5. Then follows a few minutes. beat the butter until it turns into a fluffy white mass. Then add condensed milk to the butter in parts and mix thoroughly.
6. Peanuts must be peeled, fried, pureed in a blender and added to the cream.
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7. Place meringue on the soaked cake layer.
8. You can break a few pieces and fill the voids with pieces.
9. The meringue should be generously covered with cream and covered with the next cake layer.

Required Products

Soufflé “Fruit”

Ingredients:

Fresh peaches – 500 g; - yogurt - 0.5 ml; — gelatin – 20 g; – sugar – 250 g; - cream 30% fat - 250 g; – pistachios – 70 g.

Gelatin must be soaked in water until it swells. Peel the peaches and grind in a blender until pureed. Add gelatin, 3 tablespoons of sugar and yogurt to the peaches. Beat the remaining sugar with a mixer with cream until thick foam. Next, combine the whipped cream and peach puree, add ground pistachios to the mixture. The fruit soufflé is ready.

Recipes for making cakes at home with photos

soufflé cake

8-10

1 hour

290 kcal

5 /5 (1 )

Lush and juicy cakes with butter cream can be called classics in the confectionery business, but you always want to somehow diversify your holiday menu, including in terms of baking. From personal experience, I can note that an excellent alternative to this option is a soufflé cake, which is very quickly and easily prepared at home. There are quite a lot of interesting recipes for this dessert, but now I would like to highlight one of the most interesting, which I recently discovered.

• Kitchen appliances and utensils:
  mixer, springform pan.

Banana cream layer

The banana and custard mixture is especially good when paired with vanilla cake layers.

Ingredients

It is better to take eggs of category 1.

Required Products:

• chicken egg – 4 pcs.;
• sugar – 110 g;
• flour – 240 g;
• milk – 380 ml;
• butter – 55 g;
• banana – 2 pcs.

Cooking process

During heat treatment, the cream must be constantly stirred:

1. Pour the eggs into a saucepan, then beat them with sugar and butter. It needs to be taken out of the refrigerator onto the desktop a couple of hours beforehand to make it easier to work with.
2. Next, add flour to the mixture in parts, continuing to beat.
3. Then you need to hold the mixture for 2 minutes over medium heat. At the same time, you should boil the milk.
4. Add beaten eggs to the milk that has just boiled, reduce the heat, stir until there are no lumps in the mixture, and remove from the stove.

Add a banana chopped with a blender to the cooled mixture, mix and heat the mixture on the stove for 1-2 minutes.

Preparing the top layer

You will need:

• milk – 100 g;
• heavy cream – 200 g;
• gelatin – 2 teaspoons;
• powdered sugar – 2 tablespoons;
• coconut flakes - half a glass.

Pour gelatin over cool milk for 10 minutes, then heat in a water bath until smooth. Whip the cream in a separate container, add gelatin, powdered sugar and coconut, mix thoroughly. If you don't like the taste of coconut, you can omit the shavings or replace them with cocoa powder. Please note that the cream must be thoroughly whipped, and only then add the remaining ingredients.

Sour cream layer for sponge cakes

The layer in this version is only the basis for preparing sponge cakes; you can add any ingredients to it to your taste.

Ingredients

Instead of sugar, you can add powdered sugar or a sweetener to the cream.

Required Products:

• sour cream – 350 ml;
• granulated sugar – ½ cup;
• vanilla – 5 g.

Cooking process

If the sour cream is not very fatty, then it is recommended to weigh it out to make the cream thicker. You need to line the bottom of the sieve with medical gauze, put sour cream there, cover the sieve with a lid and place it on a pan of approximately the same diameter as the sieve.

Next, you need to place the pan in the refrigerator and remove it only the next day:

1. First there are a few minutes. Mix the sour cream thoroughly using a mixer or whisk.

2. Then you need to pour sugar into the sour cream in small portions and stir the mixture until smooth.

What can I add?

The layer for the sponge cake will be richer if you add 1 tsp. cocoa, lemon jam, cognac, condensed milk, nuts. Pieces of fruit and berries boiled in sugar syrup also go well with sour cream.

History of the soufflé cake

Various recipes for soufflé cakes have been talked about for a very long time, each time describing step by step the entire technology for preparing this amazing dessert. It all started in the 18th century, when a very unusual and interesting dish appeared in French restaurants - soufflé.

Initially, only two mixtures were combined in this cake: from yolks and some other components and ordinary protein foam. The soufflé itself, according to the classic recipe, was placed in the oven for a while, although today baking soufflé cakes has been replaced by a simpler option for preparing them.