Soufflé cake: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many of us dream of eating sweets without getting fat. It turns out that this is not a wild fantasy. Delicate texture and lightness of a low-calorie soufflé cake - that's what can please those with a sweet tooth who are concerned about their figure.

This dessert is able to satisfy the needs of almost any person, because it is quite variable, and in its "arsenal" there are always a couple of unusual recipes that you did not even know about.

Sea of pleasure

There are really a lot of options - here is a soufflé cake with a biscuit, and on shortcrust pastry, and with cookies. You can generally exclude the flour component and make a pure soufflé with decoration in the form of jelly and fruits. The so-called no-bake soufflé cakes are a great treat option in the summer. In any case, this delicacy is a real treat. Soufflé cake not only tastes amazing, but is also easy to prepare.

Try to please yourself and your loved ones today!

Strawberry Pirouette - no-bake strawberry soufflé cake

To make this delightfully tender dessert, you will needlist of the following ingredients.

For cakes:

• 250g chocolate chip cookies;
• 250 g halva;
• half a cup of walnuts;
• 150g butter.

For the soufflé:

• 450ml heavy cream;
• half a cup of sugar;
• 30g gelatin;
• 1 kg of frozen or fresh strawberries.

Cooking process

Passionate dance of the most delicate strawberries and chocolate cookies with halva - do you already feel the anticipation of heavenly pleasure on your tongue? This is a simple soufflé cake that will not take you much time and effort, but will definitely delight all household members.

To begin with, grind halva and cookies into small crumbs. Nuts can be ground in a coffee grinder.

Next, you need to mix all the components of the base with melted butter until a homogeneous composition is formed.

Then put the resulting dough in an even layer in a detachable form with parchment paper and refrigerate until completely solidified.

After that, you need to do gelatin: pour it with half a glass of water and heat slightly over low heat, stirring constantly. A homogeneous liquid without lumps should form.

Next, using a coffee grinder, turn the sugar into powdered sugar. Then you need to whip the cream and powdered sugar into an airy elastic mass. Continue to beat with a mixer, introducing gelatin into this mass, for a few more minutes. Strawberries are cut into thin slices.

Proceed to "assembly" of the product: on the frozen formlay out a thick layer of strawberry slices and pour a hat of soufflé on top. Place the treat in the refrigerator until completely set.

When the product is completely dry, you can start decorating it. Why so late? Because if you do this earlier, all the work will go down the drain - the uncured air mass will simply fall inside. On the cake you need to lay out the strawberry plates, moving from the middle towards the edges, layer by layer. If you have a couple of mint leaves at home, feel free to send it to complete the composition.

So our light soufflé cake is ready. You can see in your own practice that even at home you can achieve results, like in a confectionery. It is enough just to tinker a little with the soufflé and decoration. You can even capture the results on camera and be sure to share your cooking and recipe with your friends.

And yes, any berries are suitable as a fruit filler, be it raspberries, blueberries or currants. Here everything depends on your imagination and personal preferences.

Peach Soufflé Biscuit Cake

This is another option for an “easy” and tasty end to a festive meal, as the dessert contains a low calorie content, but at the same time it has a great presentation and a wonderful delicate taste.

This delicious treat will be appreciated by those who are constantly on a diet.

For cooking, you will need the following products.

Biscuit Ingredients:

• 150g sugar;
• 150 g flour;
• 3 eggs;
• half teaspoon vanilla sugar;
• a pinch of s alt.

For impregnation you will need:

• half a glass of fruit syrup;
• 3 tbsp. l. cognac;
• 4 tbsp. l. lemon juice.

Ingredients for soufflé:

• 500g peach yogurt;
• 300g 33% cream;
• half a glass of lemon juice;
• 4 tbsp. l. sugar;
• 2 tsp gelatin;
• 1 sachet of vanilla sugar.

For jelly:

• 1 can of canned peaches;
• half a glass of orange juice;
• 3 tsp gelatin;
• lemon juice;
• sugar.

In order to decorate the cake, you will need:

• mint leaves,
• strawberry.

Cooking

To start, beat eggs with granulated sugar until fluffy. Then we introduce the sifted wheat flour in portions, add s alt, vanilla sugar to taste. Add some soda if desired. Lubricate the baking dish with oil, fill it with the resulting biscuit dough and bake for 20 minutes at a temperature of 200 degrees.

Determine the readiness of the dessert with a toothpick, and then cool in the form. To prepare a soufflé, we take yogurt and chilled cream. Whip cream with granulated sugar until a thick foam forms, add thick yogurt, mix until smooth.

Soak the gelatin in a small amount of water for 15 minutes. Then add lemon juice to it andWarm up the mixture a little. Add soufflé and stir. Put the resulting mixture in the refrigerator.

Next, drain the syrup and jars of canned peaches (one part will be needed for impregnation, the other will be useful for jelly). In the first part, add granulated sugar, warm up, pour in lemon juice, cognac or brandy, cool.

To make jelly, add orange juice to syrup, heat, add sugar. Pour gelatin with a small amount of cold, add lemon juice, pour into syrup.

Then mix the mass, add orange juice and sugar if necessary. We spread the finished cake in a mold with removable sides. We impregnate it with a cooled syrup, spread the soufflé. Put in the refrigerator and wait for the top layer to harden.

Next, cut the peaches into slices, put them on the surface of the cake, pour half the jelly, put them in the refrigerator again. We take out the cake and fill it with the remaining half of the jelly. We return the cake to the refrigerator until completely solidified.

Serve the cake after separating the soufflé from the edge of the mold with a knife. Cut it with a warm knife (dip in warm water). Next, we are engaged in decorating a biscuit cake with peach soufflé - on the top layer you need to put strawberries and fresh mint leaves.

Cake without baking with banana-chocolate soufflé "You'll lick your fingers!"

This cake is much easier to make than its biscuit counterparts, but tastes just as good! Feel free to cook it on the festive table - it will become deliciousthe decoration of any evening.

To make a soufflé cake with cookies, you will need the following products:

• 450g sour cream;
• 250g biscuits;
• 50g butter;
• 10g gelatin;
• 2 bananas;
• half a glass of milk;
• 5 tbsp. l. granulated sugar;
• cocoa.

Cooking

First, grind the cookies in a blender. Melt the butter in a water bath (maybe in a microwave oven), mix with crumbs.

For cooking, take a detachable form, cover with parchment, pour in the mass, tamp and let stand for 15 minutes in the refrigerator.

For 15 minutes, pour gelatin from the bag with a small amount of water at room temperature, then heat in a water bath until completely dissolved, without boiling. Mix sour cream with granulated sugar.

Separately mix cocoa, sugar and milk, warm over low heat for a couple of minutes. Cool the resulting mass, mix with sour cream. Add gelatin and mix. Cut the bananas lengthwise, then each half into 4 more pieces across.

Put the pieces on the frozen cake, pour the cream on top, leave the dessert in the refrigerator for five hours. We take out the finished soufflé cake from the mold, remove the paper and decorate.

Dessert-soufflé with currants

Preparing such a delicacy will not be difficult, but will bring a lot of joy to your home.

So, to make a simple soufflé cake you will need:

• 3 egg yolks;
• 150g water;
• 2 tbsp. l. currantpuree;
• 2 tsp gelatin.

Cooking

Whisk the protein to peaks, grind the currant berries into a puree. Pour gelatin with water separately and add sweetener. We put the mixture on fire, stir until completely dissolved. Add gelatin to protein, beat, add currant puree. Beat everything with a mixer.

We shift the soufflé into a special form, let it cool down a bit. We send it to the refrigerator to harden for several hours. Carefully remove the soufflé cake after solidification and cut into pieces.

Can be served as a light dessert.

Blueberry W altz

To make this amazing soufflé cake recipe, you will need the following ingredients:

• 350g shortbread;
• 300g raspberries;
• 300g blueberries;
• 1 glass of sugar;
• 250g butter;
• 250 ml cream;
• 300 g cottage cheese;
• 30g gelatin;
• 1 sachet of vanilla sugar.

Cooking

This is not only a light dessert with an exquisite taste. This is the Olympus of taste sensations, the triumph of sweetness and tenderness!

Such a delicacy allows us to plunge into the atmosphere of summer heat, when a cool dessert with blueberries fits perfectly into the environment.

Crush shortbread cookies into small crumbs - the smaller the better. Next, you need to place blueberries and raspberries in a blender bowl and process until you get a puree.

Add sugar and vanillin to the berry mixture,mix well. Grind cottage cheese, combine it with berry puree, mix everything again in a blender.

Dilute the gelatin with water and heat the mixture a little on the fire. Introduce the gelatin composition into the curd and berry mass and mix or beat with a blender.

Whip the cream until stiff and fold it into the rest of the dessert ingredients. Put the soufflé on the base, level the top of the soufflé cake with a spoon dipped in water.

Decorate the top of the cake with grated chocolate, berries and coconut flakes. Your culinary talent will not go unnoticed if you serve this amazing dessert to the table!