Cream soufflé for cake: recipe, food preparation, cooking procedure

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

Such types of cakes are rightfully considered not only the most delicious, but also beautiful, not to mention their low calorie content. Moreover, cooking usually takes much less time and effort than baking a classic biscuit cake or a simpler sand cake. This article presents the reader with basic recipes (with photos) for cream soufflé for a cake, on the basis of which you can create your own flavor varieties of this magnificent dessert.

What is a soufflé?

Initially, souffle was a separate dessert based on beaten eggs, cream and sugar, baked in the oven until golden brown. Later, in the second half of the last century, when the popularity of gelatin increased, soufflé began to be called any dessert based on a whipped mass (with eggs or cream), which hardened due to the gelling properties of this product.

Sometimes this creates a smallconfusion between old and modern recipes, so it's important to read each recipe carefully before you start cooking.

Best cake base

It is generally accepted that the best base for a cream soufflé cake is biscuit, as it emphasizes its tenderness and airiness with its equally light crumb. But not everyone takes into account that the preparation of a biscuit is a laborious process that requires a special quality of whipped dough, the ratio of ingredients in it, as well as knowledge of all the details of baking, because sometimes it happens that the dough does not fit or, conversely, falls off in the middle of the way. More practical and convenient to prepare in such cases is the soufflé base, made of cookies, which do not need to be baked at all. Thus, the time for making the cake and the likelihood of failure are reduced. To prepare the base for the cream soufflé cake according to the recipe, you should take the following ingredients:

• 240 grams of simple cookies (from baked milk, anniversary, tea) grind with a blender into small crumbs;
• 100 grams of butter leave for an hour at room temperature to melt, and then mix it with cookie crumbs;
• If the mass is not formed into a lump (crumbles), you can add a couple of tablespoons of sour cream or condensed milk.

The resulting sweet mass is tamped at the bottom of a detachable form with a dense layer no more than two centimeters high. Any kind of soufflé cream is poured over it.

Cream soufflé

The easiest to prepare and neutral onthe taste is considered creamy soufflé, which is prepared on the basis of cream, less often - milk or sour cream. Perfectly combined with any other taste, this type of dessert can be prepared with a base cake, turning into a light diet cake.

Recipe for cream - soufflé is as follows:

• 500 grams of cream;
• 150 grams of granulated sugar;
• 2 tbsp. l. gelatin (it is better to use instant);
• 100 grams of milk;
• vanilla on the tip of a knife or a packet of vanilla sugar.

How to cook a soufflé cake?

The first step is to soak the gelatin, in this recipe it is diluted with milk, and then heated in a water bath until completely dissolved. Under no circumstances should it be boiled. All gelling properties will disappear, and the cake will not harden. Beat cream, sugar and vanilla with a mixer until light foam, at the end of beating, with constant stirring at low speed, add the dissolved gelatin, pouring it in a thin stream. Before starting the whipping process, it is important to prepare in advance the form into which the cream soufflé for the cake will be poured (usually this is not indicated in the recipes), since this process is very fast. Sometimes this happens literally in two or three minutes: the soufflé freezes before it gets into the mold, so it must be ready first.

If a biscuit base is required for a soufflé cake according to the recipe, it is first placed on the bottom of the mold, then a detachable ring of the mold is installed into whichthe creamy mass beginning to solidify is poured. Then you need to wait for the gelatin to solidify completely and carefully remove the side of the mold, you can decorate the finished dish to your taste.

How to make lemon soufflé?

Its refined taste seems ideal for many: when the taste of cream is emphasized by the slight sourness of lemon, it seems incredible, but such a natural combination. The recipe for a lemon cream soufflé cake based on the main buttercream is as easy as shelling pears, adding a little lemon juice while whipping, but if you want to improve the recipe a little, you can use this combination of products:

• 400 grams of the fattest cream (at least 22%);
• 20 grams of gelatin + 130 grams of warm water;
• 4 eggs;
• 400 grams of granulated sugar;
• 2 tbsp. l. lemon juice;
• 1 tsp with a heap of grated lemon zest.

Step by step cooking process

First you need to soak the gelatin and let it swell, then heat until dissolved in a water bath, stirring occasionally. Divide the eggs into whites and yolks very carefully so that there are no smallest impurities. Grind the yolks with 300 grams of sugar until whitening, add zest and juice at the end. Whip the egg whites with the rest of the sugar until stiff (when the bowl turned upside down does not lose its contents). Beat the cream with a mixer as well, but at the same time control the process, because they can curl into butter. Next, following the recipe for cream soufflé for the cake, you need to combine all three whipped masses into one, gently mixing them in a wide bowl with a spoon,stirring in one direction: from bottom to top.

Melt gelatin is also added during the mixing process. As soon as the mass takes on a uniform consistency and gives the first signs of solidification, it must be immediately poured into the previously prepared base for the cake in the form. Level the top with a spoon and send the soufflé to a cool place for complete solidification. Before serving, remove the split ring of the mold, decorate the top of the cake with small slices of lemon or lime.

How to decorate a finished cake?

The design of the finished dish is a must, especially if it is being prepared for the festive table. That is why chefs, culinary specialists and confectioners all over the world are constantly trying to invent something new, exclusive, in order to distinguish their dish from a host of others, no less attractive. If the cream soufflé is cooked correctly, then its perfectly flat surface allows the author's boundless imagination to turn the dessert into a work of art. Of course, for a homemade souffle cream cake, it is not necessary to come up with something extraordinary, but a few simple ideas will come to the aid of a novice pastry chef:

1. Cover the top of the cake with a contrasting color mirror glaze. It is this minimalism that will show off an airy soufflé, and a well-chosen glaze taste can emphasize its flavor.
2. You can cover the top of the cake with fruit slices or small berries and pour a thin layer of fruit jelly. This is especially true in the summer when fruit is available in abundance. But at the festivethis cake looks especially chic on the New Year's table.
3. Using chocolate icing (on a light cake background), you can create small "streaks" around the edge, making them more in some places, less in others.
4. Using the same glaze, you can draw beautiful patterns on top of the surface of the soufflé with thin swirls using the thinnest tip of a pastry syringe, and then decorate them with silver-colored sugar beads. This design option looks very festive.

Antennae, chocolate butterflies and flowers, small curls of whipped cream, marzipan figurines - all this can also become a cake decoration. The main thing is not to overdo it and remember that the most important thing in a dish is its taste, not the details.

Chocolate cake soufflé

Cream with chocolate for lovers of this taste is easy to prepare based on the basic cream recipe by adding melted dark chocolate bar (80-100 grams per 500 ml of dairy product) while whipping. A more budget-friendly option is to use 3 tablespoons of cocoa powder, but the taste will not be as smooth as with real chocolate.

Is it possible to combine different types of soufflé in one cake?

Sometimes, in a burst of inspiration, a novice confectioner seeks to combine several recipes at once, trying to create a new masterpiece. Is it possible to combine several types of soufflé in one dessert at once? Yes, but at the same time you need to know the intricacies of mixing tastes, because in the process of tasting it may turn out that a beautiful-looking dessertthe taste is disgusting only because of the incompatibility of the products. A prime example is nutty and strawberry flavors.

Any other layer can be added to the cake with sour cream or cream soufflé, because the creamy taste itself is compatible with almost all sweet flavors. Ideal - with strawberry, peach and chocolate flavors. Not bad - with citrus fruits, raspberries and bananas. But mixing pistachio flavor and apricot flavor in one cake is not worth it. They are not harmonious, so it is better to use them in separate types of soufflé.