Soufflé recipe with shortcrust pastry. Soufflé cake recipes

21.10.2023 Grill menu

At Mashina’s (Hello, Masha) request, I’m sharing my secrets.

For the crust you need Pate Brisee. Chop 250 grams of flour with 125 grams of cold butter until crumbs form. It is convenient to do this with a machine, you can use a knife or your hands, but in this case you need to act quickly enough so that the butter does not melt. Add one egg and a small amount of cream to form a ball (you can use water or broth instead of cream if you are expecting a meat pie). Wrap the ball in film and put it in the freezer for half an hour. It’s a good idea to distribute the dough into the mold (so you don’t have to worry about rolling it out later), and then put the mold and the dough in the freezer.
In 30 minutes pierce the dough with a fork, cover with baking paper and sprinkle with stone “beans” (you can use regular beans, as a food product they will be lost, but they will become multiple “stone beans”). Bake in an oven preheated to 180°C until done. About 20 minutes after the start, the “beans” need to be removed.

Leave the finished cake to cool and begin souffle. In a saucepan place a finely chopped bar of dark chocolate, half a glass of cane sugar (regular sugar is fine, but I would reduce the amount so that the butt doesn’t stick together), two yolks, three tablespoons of butter. Dissolve two tablespoons of cornstarch in two tablespoons of water, and then add the starch paste to the saucepan. While stirring vigorously, pour 240 ml of hot water into the saucepan. Brew the mixture over low heat until thickened. Whisk to oxygenate the soufflé. Pour the hot mixture into the crust; the mixture will thicken fairly quickly. Cool the soufflé crust to room temperature and then put it in the refrigerator.

The last part of the Marlezon ballet - Italian meringue. Mix 145 grams of sugar and 80 grams of water in a saucepan and heat to 120°C (in no case to 118°C - this is what we do for macarons;-]). In a mixer with a metal bowl (you can take your chances with a plastic one, but don't complain later) beat 80 grams of egg white until stiff. Pour in the syrup in a thin stream, continuing to whisk. Leave the shaitan machine to beat until the meringue has cooled to room temperature. Using a piping bag, pipe peaks onto the cooled tart.
I failed this step (you can’t rush, you can’t!), so the meringue turned out sad, but don’t do that, do it well.

If you have difficulty with a thermometer and a shaitan machine, then make Swiss meringue - beat the egg whites with powdered sugar until very stiff peaks form.

When serving, burn the meringue with a gas burner. Don’t do this in advance, otherwise the meringue will melt and it will be completely sad.

For some reason, sand cakes are not very popular here. We all bake biscuits and cupcakes somehow. We like to make something from ready-made puff pastry or honey cakes. But we prepare shortbread dough exclusively for homemade cookies. But why? After all, a shortbread cake can turn out no worse than a fluffy sponge cake or a crispy puff pastry. Especially if it is a shortbread cake with cottage cheese: with curd filling or with curd cream. So we urgently correct our mistake, choose a recipe and learn how to cook shortbread and curd cake.

Shortbread curd cake with meringue

Very tasty cake with cottage cheese and meringue. If you don't know, meringue is a baked meringue that is hard and crispy on the outside and soft and fluffy on the inside. Usually meringues are prepared like dry cakes. But you and I use meringue for a cake with cottage cheese.

Ingredients:

3 egg yolks;
1 egg;
200 grams of low-fat cottage cheese;
125 grams of butter;
4 tablespoons sugar;
1 cup flour;
1 teaspoon baking powder;
2 teaspoons lemon juice;
1 teaspoon vanilla sugar;
2 tablespoons of granulated sugar.

Preparation:

Pour the egg yolks into a bowl, add softened margarine or butter, add sugar and rub everything until white. Now pour the sifted flour and baking powder into this mixture and add two teaspoons of lemon juice. Gently mix the dough until smooth. Place the dough in the mold and bake in a preheated oven at 180-200 degrees.

Meanwhile, put the cottage cheese in a bowl, break one whole egg into it, add vanilla sugar, two tablespoons of granulated sugar and rub everything well. Next, we need to spread this mass onto the shortbread crust that has begun to brown. This should happen about fifteen minutes after we put the pan in the oven. So, spread the curd mixture onto the cake and continue baking the cake for another ten minutes. During this time, the curd layer should set and the top of the cake should become glossy.

Now we need to make the meringue. To do this, first beat the egg whites into a strong, thick foam, and then add three tablespoons of granulated sugar to them one by one and beat everything into a smooth, homogeneous mass. When the curd layer becomes glossy, take the cake out of the oven again and lay out the third protein layer. Reduce the temperature in the oven to 150 degrees and wait for the whites to brown. If your oven has a convection function, then bake the whites in this mode.

Let the finished cake cool and then remove it from the mold. This curd cake does not require any additional decorations. However, you can sprinkle it with powdered sugar or chocolate chips.

Shortbread cake with curd soufflé and marmalade

Ingredients:

Flour – 2 partial glasses;
Butter - half a pack;
Eggs – 2 pieces;
Granulated sugar - 3 tablespoons.

For the soufflé:

Cottage cheese (at least 9% fat) – 750 grams;
Milk – 1 half glass;
Cream - half a glass;
Granulated sugar – 1 cup;
Water – a quarter glass;
Gelatin – 20 grams;
Half a lemon;
Orange.

For decoration:

Marmalade – 100 grams;
Fresh or canned fruits and berries.

Preparation:

Sift the wheat flour into a bowl and mix with granulated sugar. Place the softened butter into the flour and rub everything with your hands until you obtain a coarse crumbly mass. After this, add two eggs and knead a thick, smooth dough, which we put in the refrigerator for an hour.

After an hour, turn on the oven and let it warm up to 180 degrees. Roll out the dough into a thin layer along the diameter of the mold with removable sides, place this layer on the bottom of the mold and send the cake to the oven, where we bake it until light golden brown. We leave the finished cake to cool right in the mold, and in the meantime we prepare the curd soufflé.

Soak gelatin in the proportions indicated on the bag. Squeeze the juice from the orange and remove the zest from the lemon (on a fine grater). Place cottage cheese, sour cream, lemon zest, sugar in a bowl and pour in orange juice and cream. First, grind it all into a homogeneous mass, and then beat with a mixer until fluffy. Boil the milk. Dissolve the swollen gelatin in a water bath and mix with hot milk. When the mixture has cooled slightly, pour it into the curd mixture. Place the mixture in the second layer into the mold with the cake, carefully level it and put the mold in the refrigerator until the curd soufflé has completely hardened (gelled).

Decorate the finished cake with marmalade and fresh fruit. To do this, put the marmalade in a saucepan and dissolve it until liquid in a water bath. Pour liquid marmalade over the top layer of cottage cheese, and place fresh or canned berries and (or) fruits on top.

Sand and curd cake “Africa”

Ingredients:

Flour – 2 heaped glasses;
Sugar – 1 incomplete glass;
Butter – 200 grams;
Tomato paste – 6 tablespoons;
Eggs – 2 pieces;
Baking powder – 1 sachet.

For cream:

Cottage cheese – 400 grams;
Sour cream 30% fat – 200 grams;
Condensed milk – 10 tablespoons;
Butter – 200 grams.

For decoration:

1 chocolate bar (100 grams).

Preparation:

Break the eggs into a bowl, pour in all the sugar and beat the egg-sugar mixture until white and fluffy. Melt the butter and cool, and then pour it into the bowl with the beaten eggs. Add tomato paste, add baking powder and sift the flour. Knead soft shortbread dough, which we then put in the refrigerator for half an hour.

After thirty minutes, take out the dough and divide it into five equal parts. Roll each part into a thin layer and bake on a baking sheet lined with baking paper. Preheat the oven to 200 degrees and bake each cake for no longer than five minutes. We trim the cakes while they are still hot, aligning the edges - the trimmings will be used to sprinkle the cake. Leave the cakes to cool and start preparing the curd cream.

Place soft cottage cheese in a saucepan. If your cottage cheese is grainy, then you need to rub it through a sieve so that the mass becomes homogeneous (without grains). Pour sour cream and condensed milk into a saucepan with cottage cheese and beat everything using a mixer or blender. Separately, beat the softened butter until fluffy, and then add it to the cottage cheese and mix or beat again at the lowest speed of the mixer. Place the cream in the refrigerator and let it cool.

Assemble the cake, coating each layer with curd cream. We also coat the top and sides of the cake with cream and leave the cake to soak at room temperature. To decorate the cake, melt a chocolate bar in a water bath and pour the liquid chocolate onto parchment paper, cling film or a silicone mat. When the chocolate has completely hardened, break it into large pieces of arbitrary shape. Grind the scraps from the cakes into crumbs.

Decorate the cake soaked in cream. Sprinkle the sides generously with sand crumbs, and lay out the top of the cake with flat pieces of chocolate, imitating cracked desert soil or the pattern on the skin of a giraffe. It's just the way you like it! Gorgeous sand cake “Africa” with curd cream is ready!

This is how you can make shortbread cake with cottage cheese or curd cream. The combination of crumbly dough and slightly moist sweet and sour cottage cheese will be appreciated by many. Cook with pleasure, and bon appetit!

2016-05-25T13:00:06+00:00 admin Dessert

Contents: Shortbread and curd cake with meringue Shortbread cake with curd soufflé and marmalade Shortbread and curd cake “Africa” For some reason, shortcakes are not very popular with us. We all bake biscuits and cupcakes somehow. We like to make something from ready-made puff pastry or honey cakes. But we prepare shortbread dough exclusively for homemade cookies. But why?...

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Cake soufflé is delicious and fast. Biscuit base.

You will need:

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

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.

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: You will need:

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

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:

You will need:

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

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.

Cake soufflé is delicious and fast. Syrup for impregnation(for biscuit and cupcake base):

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

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

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 them, 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

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.

For decoration:

mint leaves

Berries to choose from: blueberries, currants, blackberries, strawberries, raspberries

Remove cake from pan before serving. Before removing the sides, carefully run a knife to separate the soufflé and jelly from the edge. The easiest way to cut the cake is with a warm knife (run it in hot water for 10-15 seconds and wipe dry), using a sawing motion so as not to press through the peaches and jellies.

Don’t forget that this cake needs to sit in the refrigerator for at least one hour so that the soufflé and jelly harden well. Or better yet, 4-5 hours, so that the cake can be easily removed from the mold and simply cut.

Note:

The cake can be made without a base at all - just soufflé and jelly. Before pouring the soufflé into the mold, be sure to cover the bottom with parchment or cling film.

Cake soufflé is delicious and fast! Bon appetit!

Read similar articles .

Indeed, these are incredibly delicate delicacies, in addition, they are usually very appetizingly decorated, but at the same time, they are much less filling than sweet treats consisting of nutritious cakes, which are coated with thick creams. Recipes for soufflé cakes are varied. The confectionery product can be prepared with or without a biscuit base; there are various modifications of the main element - it can be curd, chocolate, fruit, berry, creamy.

The five most commonly used ingredients in recipes are:

What can we say about the presentation - when decorating a cake, you can find many advantageous author’s design variations that will emphasize the originality of the dessert and its uniqueness. Pieces of fruit, berries and chocolate are used for decoration - in combination with jelly or whipped cream, bright slices look very appetizing. Thus, the dish lifts your spirits not only due to its excellent taste, but also due to its interesting presentation.

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

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 completely cooled.

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.