Cream soufflé for cake: recipe, preparation of goods, production procedure

These types of cakes are rightfully considered not only the most delicious, but also the most beautiful, not to mention their low calorie content. Moreover, production usually takes much less time and effort than baking a traditional sponge cake or the most common shortbread 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 variations of this wonderful dessert.

What is soufflé?

At first, soufflé was a separate dessert based on beaten eggs, cream and sugar, baked in the oven until golden brown. Later, in the 2nd half of the last century, when the popularity of gelatin increased, souffle 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.

From time to time, this creates a slight confusion between ancient recipes and modern ones, so before you start cooking, it’s important to carefully read any recipe.

The best base for a cake

It is generally accepted that the best base for a cake with cream soufflé is sponge cake, because it emphasizes its tenderness and airiness with its equally light crumb. But not everyone takes into account that making a sponge cake is a labor-intensive process that requires the special properties of the whipped dough, the ratio of ingredients in it, as well as knowledge of all the details of baking, because from time to time it happens that the dough does not rise or, on the contrary, falls off halfway. The most convenient and comfortable to make in such variants is a soufflé base made from cookies, which does not require baking at all. This reduces the time it takes to make a cake and reduces the risk of disaster. To prepare the base for a cake with cream soufflé according to the recipe, you should take the following ingredients:

Grind 240 grams of regular cookies (baked milk, anniversary, tea) with a blender into small crumbs;

Throw 100 grams of butter for an hour at room temperature until it melts, and then mix it with cookie crumbs;

If the mass does not form into a lump (crumbles), you can add a couple of spoons of sour cream or condensed milk.

The resulting sweet mass is compacted on the bottom of the springform pan in a dense layer no more than 2 cm high. Any type of cream soufflé is poured on top of it.

Cream soufflé

The most common in production and neutral in taste is considered to be a cream soufflé, which is prepared on the basis of cream, or less often - milk or sour cream. Going well with any other taste, this type of dessert can be prepared with a base crust, turning into a light diet cake.

The recipe for the cream soufflé is as follows:

500 g cream;

150 grams of sweet sand;

2 tbsp. l. gelatin (it is better to use instant gelatin);

100 g milk;

vanilla on the tip of a knife or a bag of vanilla sugar.

How to properly prepare a soufflé cake?

First you need 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 characteristics will disappear and the cake will not harden. Beat the cream, sugar and vanilla with a mixer until light foam, at the end of whipping, with constant stirring at low speed, add dissolved gelatin, pouring it in a narrow stream. It is important, before starting the whipping process, to prepare in advance the form into which the cream soufflé for the cake will be poured (this is usually not indicated in recipes), because this process occurs very quickly. From time to time this happens in almost two or three minutes: the souffle hardens before it gets into the mold, so it must be ready first.

If the recipe for a soufflé cake requires a biscuit base, it is placed first on the bottom of the mold, then a split ring of the mold is installed into which the creamy mass, which is beginning to harden, is poured. Then you need to wait until the gelatin has completely hardened and carefully remove the side of the mold; you can decorate the finished dish to your own taste.

How to make lemon soufflé?

Its refined taste seems impeccable to almost everyone: when the taste of cream is emphasized by the slight sourness of lemon, it seems indescribable, but such a natural combination. It’s easier than usual to prepare a recipe for a soufflé cake with lemon cream based on basic butter, adding a little lemon juice when whipping, but if you want to slightly improve the recipe, you can use the following combination of products:

400 grams of the heaviest cream (at least 22%);

20 g gelatin + 130 g warm water;

4 testicles;

400 grams of sweet sand;

2 tbsp. l. lemon juice;

1 tsp. with a heap of grated lemon zest.

Step-by-step manufacturing process

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

During the mixing process, melted gelatin is also added. As soon as the mass takes on a monotonous thickness and shows the first signs of hardening, it must be immediately poured into the previously prepared base for the cake in the mold. Level the top with a spoon and send the soufflé into a cold space to completely harden. Before serving, remove the springform ring and 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 an essential part, especially if it is being prepared for a gala 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 the host of others, no less attractive. If the cream souffle is prepared correctly, then its completely smooth surface allows the boundless imagination of the creator to transform the dessert into a work of art. Naturally, you don’t necessarily have to come up with something extraordinary for a homemade cake with soufflé cream, but a few ordinary thoughts will come to the aid of a novice pastry chef:

Cover the top of the cake with mirror glaze in a contrasting color. It is this miniaturism that will present an airy soufflé in a favorable light, and a successfully selected taste of glaze can highlight its flavor color.
You can cover the top of the cake with slices of fruit or small berries and fill it with a thin layer of fruit jelly. This is especially important in the summer, when fruits are available in abundance. But on a festive New Year's table, such a cake looks especially luxurious.
Using chocolate icing (on a light background of the cake), you can make small “drips” along the edge, making them larger in some places and smaller in others.
Using the same glaze, you can draw beautiful patterns on the top of the soufflé with thin swirls using the narrowest tip of a pastry syringe, and later decorate them with sweet silver-colored beads. This design option looks very festive.

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

Chocolate soufflé for cake

Cream with added chocolate for lovers of this taste can be simply prepared based on the basic recipe of cream, adding a melted bar of dark chocolate (80-100 g per 500 ml of dairy product) during the whipping process. The most economical option is to use 3 tablespoons of cocoa powder, but the taste will not be as soft as with natural chocolate.

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

From time to time, in a burst of inspiration, a novice pastry chef strives to combine several recipes at once, trying to create the latest masterpiece. Is it possible to combine several types of soufflé in one dessert? Yes, but with all this you need to know the intricacies of mixing tastes, because during the tasting process it may turn out that a dessert that is beautiful in appearance tastes disgusting only because of the incompatibility of the goods. A striking example is the nutty and strawberry flavor.

You can add any other layer to a cake with soufflé cream made from sour cream or cream, because the creamy taste itself is compatible with virtually all sweet flavors. Absolutely - with strawberry, peach and chocolate taste. Good - with citrus fruits, raspberries and banana. But you shouldn’t combine pistachio and apricot flavors in one cake. They are not harmonious, so it is better to use them in certain types of soufflé.

Soufflé cake

The soufflé cake can be prepared with or without the main dish. The number of layers in the cake can also be different. The simplest is a three-layer device system: base, soufflé, peaches and jelly. This cake will be a delicious and light ending to a gala lunch or dinner. In addition, it is also very beautiful, especially if you decorate it with colorful berries, which will create a beautiful contrast against the background of yellowish peaches. A huge part of the cake is a light soufflé and jelly with fruit, so it will be appreciated by guests who are constantly counting calories. The base of this cake can be biscuit, shortbread or cupcake. Choose the one that suits your taste the most. With a sponge cake, the cake turns out to be the most tender and light. Shortbread dough will create a contrast between the crispy base and the tender soufflé. Cupcake base is an agreement between the past.

Ingredients for making a soufflé cake

Biscuit base:

eggs 3 pcs
sugar 100 g
premium wheat flour 100 g
vanilla sugar 1/2 teaspoon
salt a pinch

Cupcake base:

eggs 2 pcs
sugar 100 g
butter 150 g
premium wheat flour 200 g
watery sour cream 100 g
salt a pinch
baking soda 1/4 teaspoon
table vinegar for extinguishing soda
vanilla sugar 1/2 teaspoon

Sand base:

butter 200 g
premium wheat flour 300 g
sweet powder 100 g
egg 1 piece
table vinegar for extinguishing soda
vanilla sugar 1/2 teaspoon
baking soda 1/4 teaspoon

Syrup for impregnation (for biscuit and cake base):

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

Souffle:

gelatin 2 teaspoons
peach yogurt 500 g
lemon juice 1/2 lemon
cream (33%) 250 g
sugar 2–3 tbsp
vanilla sugar 1 sachet

Peach jelly:

Gelatin 1 teaspoon
1 can canned peaches
Sugar to taste
Lemon juice to taste
Orange juice 1/2 cup

For decoration:

Mint leaves to taste
Berries to choose from: blueberries, currants, blackberries, strawberries, raspberries to taste

Products won't fit? Choose a similar recipe from the rest!

Inventory:

Bowl, Mixer, Whisk, Table spoon, Tea spoon, Cake mold (detachable)

Making a soufflé cake:

Step 1: Prepare the base for the cake.

Step 2: Prepare the soufflé, syrup and jelly.

Step 3: Assemble the soufflé cake.

Step 4: Serve the soufflé cake.

Tips for the recipe:

– When planning to prepare such a cake, do not forget that it needs to stand in the refrigerator for at least one hour so that the soufflé and jelly freeze perfectly. Or even better, 4-5 hours, so that the cake can be simply pulled out of the mold and simply cut.

– The cake can be created in a rectangular shape (the base can also be baked in it), only the sides will have to be completed from thick cardboard during assembly. With a mold area of 23 cm by 30 cm, the cake will not be very tall, approximately 4 cm. If your round mold also has low sides, then they can also be completed using sheets of cardboard.

– The cake can be prepared completely without a base – just soufflé and jelly. Before pouring the soufflé into the mold, the bottom must be covered with parchment.

Sponge cake with banana soufflé, recipe with photo

Delicious cake with tender banana soufflé

A delicious and light cake with sponge cake, a tender soufflé of cottage cheese and banana. The recipe is for a mold with a diameter of 21-23 cm. But you can also take a mold of huge sizes (with a diameter of up to 30 cm), in which the cake will turn out flat and even. If you like this recipe, check out the other cake recipes.

Ingredients:

5 eggs;
1 tbsp. Sahara;
1 tbsp. flour;
a few tablespoons of juice for soaking the cakes;

for banana soufflé:

250 g cottage cheese;
400 g low-fat cream (10%);
1 tbsp. Sahara;
40 g gelatin;
2 bananas;
1-2 pinches of vanillin;

Sponge cake recipe with banana soufflé

Before starting to make the cake, let’s preheat the oven to 200 degrees with heating on the bottom and top.

1. We start with a biscuit. Break eggs into a bowl and add sugar. Beat with a mixer at high speed for 3 minutes.

2. Add a glass of flour, mix and continue beating until smooth.

3. Grease the baking dish with a small amount (approximately 1 tbsp) of vegetable oil.

4. Pour the dough into the mold and place it in an oven preheated to 200 degrees for 20 minutes.

5. Remove the biscuit from the oven and check for doneness by piercing it with a toothpick. If there is no residue of watery dough on the toothpick and it comes out easily, the sponge cake is ready. Let it cool at room temperature. You can also take it out onto a cool balcony, but this will allow the biscuit to settle more.

6. When the sponge cake has cooled slightly, it can be removed from the mold and cut crosswise into 2 equal parts. In this form, you can then leave it to cool.

7. Wash the springform pan, dry it with a cardboard towel and place the biscuit crust in it. Soak the shortbreads with juice.

8. Now let's make banana soufflé with cottage cheese. Dilute 50 g of gelatin in 300 ml of water and leave to swell.

9. Pour cottage cheese and sugar into a separate deep bowl, cut the bananas and pour in the cream. Add 1-2 pinches of vanillin.

10. Beat the mixture well using a blender until all the curd lumps are gone. And bubbles should appear on the surface, which will saturate the soufflé with oxygen and make it airy.

11. Place gelatin in a water bath and heat, stirring. The gelatin must dissolve, but at the same time it must not be allowed to boil.

12. Carefully add gelatin into the curd-banana mixture, stirring here. In the cooled curd mass, gelatin begins to set instantly. In addition, the mixture will not change its color much thanks to the banana and gelatin. Place the soufflé on top of the first crust and level it, carefully grease the empty spaces between the mold and the crust.

13. Place the second cake tightly on top, pressing down lightly. Coat the sides of the top crust. Place the rest of the soufflé in a heap on top. It freezes before my eyes. However, we put the cake in the refrigerator until completely hardened (for 30-60 minutes).

14. Now you need to remove the cake from the mold. To do this, dip a towel in hot water and wipe the mold until the soufflé begins to lag behind the mold. Carefully open the mold and transfer the cake to a plate. Before serving, the banana souffle can be sprinkled with sweet powder or grated chocolate on top.

A very tasty sponge cake with banana soufflé is ready! Bon appetit!