Cream soufflé for cake and independent dessert

It happens that you would very quickly like to serve a multi-layered unique dessert to the table, but there is absolutely no time for making baked goods. Although it may be a matter of motivation, the desire to solve something difficult, this is not the essence.

Ready-made airy cream soufflé

Protein cream soufflé will help you out in a similar situation, especially since it can also be served as an independent dessert. This is a light and airy creation, very simple and quite quick to prepare.

The soufflé is in harmony with ready-made biscuits, waffles and other shortcakes.

So, let's look at a delicious recipe for protein cream soufflé. The main thing is to remember that the products used must be fresh, otherwise you won’t feel its tenderness, and simply forget about its airiness!

Origin of soufflé

The unique dessert soufflé was previously, as in modern times, used as part of cakes, pastries, and as an independent confectionery masterpiece. They say that only professional confectioners produce a true soufflé, invented back in the 15th century: a fragile crust hides the most delicate creamy filling.

Back then, in the Middle Ages, dessert was not so airy; only modern kitchen appliances and products allow you to create true culinary masterpieces. During the 18th century, two types of soufflé were invented: a dessert product and a non-sweet one. Both sweets were served only to the tables of the elite and at balls.

15th century miniature: dinner party

Soufflé became an easily accessible dish for the population only in 1742, when the recipe for the dessert was published through publication on the pages of the French book “Le Cuisinier Moderne” with culinary recipes. The book was published and written by Vincent La Chapelle, a well-known traveler, writer and cook at that time.

Ingredients for 4 servings

5 pieces chicken egg whites

1 and ½ cups sweet sand

2 tbsp. spoons of crystalline gelatin

9 tbsp. tablespoons boiled and cooled drinking water

2 teaspoons citric acid

Inventory

How to prepare protein cream soufflé at home

Immediately soak the crystalline gelatin to swell. To do this, use 9 tablespoons of boiled and cooled water.

Gelatin filled with water to swell

After some time (about 1 hour or 1.5 hours), the swollen gelatin should reach a suitable state.

Gelatin dissolved well in water after a while

Pour the jelly mass into a vessel that can be placed on the fire.

Heat over low heat, stirring constantly, not letting it boil, but until the gelatin crystals are completely dissolved.

Stir the gelatin crystals over low heat until dissolved.

Separate the whites from the cool eggs.

Even a drop of yolk doesn’t have to get into the whites.

Add dry ingredients to the whites: sugar and citric acid evenly. Beat the sugar-white mixture until the crystals of the dry ingredients dissolve.

The process of whipping sugar and protein mass

When you already see that the protein mass becomes thick and persistent, it means that the sweet sand and citric acid crystals have separated.

Now is the time to pour in the jelly liquid. We do this evenly, without turning off the mixer, in a thin stream.

Combine melted jelly and egg whites

So the tender and porous protein cream soufflé is ready.

We don’t leave it alone forever, we immediately apply it to the prepared shortcakes.

By the way, I came across a fascinating idea about creating a cake with soufflé cream, which you don’t need to bother with at all - just use store-bought wafer shortcakes. After all, previously, for example, I used such shortcakes only with custard or condensed milk.

Ready-made soufflé cake with waffle base

The taste of our creamy mass will be reminiscent of almost everyone’s favorite “Bird's Milk” candies. Let’s not get confused – let’s create such a dessert. Place the prepared biscuit base on the bottom of the springform pan. Next, spread the soufflé on top and put it in the refrigerator to harden. Cover the cream with warm (.) melted chocolate on top to prevent the soufflé from splitting due to the high temperature. We get our favorite candies, but on the scale of a cake.

Chocolate coating of soufflé cake

You can create unique baskets filled with our soufflé cream. It is possible to add color to the soufflé by adding food coloring, which we add at the end of whipping. Ready-made baskets can be purchased at virtually any hypermarket. We decorate “Baskets” with everything we have at hand and get a wonderful and stylish dessert.

Dessert with cream soufflé

Oh, it’s so easy to create several types of culinary masterpieces from just one step of making cream soufflé!

Share your exciting soufflé recipes in the comments and tell us about your experience with the proposed ingredients.

Cream soufflé - the best recipes. How to quickly and deliciously prepare cream soufflé.

Cream soufflé - general principles of production

If you are tired of pastries, ordinary chocolates or cakes, it’s time to treat yourself and your loved ones to something extraordinary. Have you noticed what desserts are usually served in restaurants? To encourage guests to order more, the chefs pamper customers with very light delicacies, such as meringue cakes and cream soufflé. Let's stop at the second dessert. Such sweets are even popular among weight-conscious fashionistas, because the main ingredient of a light cream soufflé is not flour or rich cream, but light sour cream or even milk. By varying the amount of sugar and other additives, you can actually make a dietary dish.

Cream soufflé - preparation of goods and utensils

This dish requires only the freshest ingredients. If you use sour cream, it does not have to be old, having been in the refrigerator for a long time. It is better to use the lost milk for pancakes, but not for cream soufflé.

The second essential ingredient is sugar. It is best to use sweet powder; this product is much more suitable for creating airy desserts.

The cream soufflé will harden in the refrigerator, so we recommend using a silicone mold. Then the dessert will not lose its shape when you take it out.

Cream soufflé recipes:

Recipe 1: Cream soufflé

One of the most common cream soufflés is a delicacy made with sour cream. It is best to take not homemade sour cream, because it is very fatty and thick, but the most sour store-bought one with low fat content.

Required ingredients:

Store-bought sour cream 360 gr
Milk (2.5-3.2% fat) 130ml
Sweet powder 140 gr
Gelatin 12 g
A pinch of vanillin

Manufacturing method:

Before preparing the dish, dissolve the gelatin. You can use warm water for this, but it is better to dissolve gelatin in milk, in a water or steam bath. Pour milk over the powder, stir, and then cool the milk to room temperature.
After the gelatin has dissolved, combine the sour cream with a mixer or blender with vanilla and sweet powder. The sweet powder must be carefully poured into the sour cream in a narrow stream, so the sour cream will whip up even better. The size of the sour cream mass should eventually increase, so beat for at least five to six minutes.
Pour cooled milk with gelatin into the sour cream mixture with powder in a narrow stream, while constantly whisking with a blender.
Pour the resulting cream soufflé mixture into the mold and leave to cool in the refrigerator for 2-3 hours. After this time, when the cream soufflé has hardened, remove it and serve, topped with condensed milk or whipped cream.

Recipe 2: Cream soufflé with jelly cubes

The most beautiful dessert can be prepared if you spend more time making it. You will need two or three types of store-bought fruit jelly of different colors, sour cream, sweet powder and cream.

Required ingredients:

Store-bought sour cream 320 gr
Cherry jelly 1 package
Apricot jelly 1 packet
Kiwi jelly 1 package
Sweet powder to taste
Gelatine – 15 g
Cream - 140 ml
Sweet powder 150 gr
Vanilla

Manufacturing method:

Let's prepare the jelly. It is best to take different colors, for example, yellowish, reddish and greenish. Three hours before making the dessert, you need to fill it with warm water (each in different containers), stir and put in the refrigerator for 3-4 hours until completely hardened. In order for the jelly to freeze faster and be dense (and this is exactly what is necessary for dessert), you need to pour less water than recommended on the packaging.
When the jelly hardens, we move on to the second part of making the dessert. Dissolve gelatin in a water or steam bath in cream. For this recipe, it is better to use the thickest cream, so the cream soufflé will turn out tastier.
Using a mixer or blender, mix sour cream, sweet powder (it must be poured in a narrow stream) and vanilla. Beat the sour cream with a mixer for at least four to seven minutes until the mixture doubles in volume.
Add cream and gelatin to the sour cream, continuing to mix with the mixer. Pour into mold.
Remove the jelly from the refrigerator, cut it neatly into cubes and add multi-colored pieces to the sour cream mixture.
Place the dessert in the refrigerator and leave it there for 2-3 hours to thicken.

Recipe 3: Cream soufflé with cheese

If you are not doing stupid calorie counting, then prepare a delicious cream soufflé with cheese. The most suitable ingredient is Mascropone, but for the recipe you can use any fatty curd cheese with a bland taste.

Required ingredients:

Mascropone cheese 410 gr
water 50 ml
130 ml heavy cream (20-25%)
150 g sweet powder
vanilla
15 g gelatin

Manufacturing method:

Dilute gelatin in a small amount of warm water until completely dissolved.
Whip the heavy cream, adding sweet powder, vanilla and cream cheese evenly in a stream. As a result, you should get a dense and thick curd mass.
Pour the dissolved gelatin into the cheese consistency in a stream, continuing to beat the mixture with a mixer.
Pour the finished homogeneous mixture into the mold and leave to cool for two hours.

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 one - shortbread. 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.

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 gelatine);
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 soufflé 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.

DIY cream soufflé

Cream soufflé is a beautiful solution for those who are too lazy to melt the batters every time and use them instead of body or hand cream. I suggest creating a cream based on shea butter. As additional ingredients, I used rosehip oil and lavender essential oil. Both base oils have a rather oily texture, but for me they suit perfectly. In order to get the lightest cream, you can take grape or peach seed oil instead of rosehip oil.

What is so great about shea butter? Its composition is unusually rich and a real find for people with very dry skin. I won’t go into the chemical composition, but will simply say that after applying shea butter, the skin acquires a smoothness that no other oil can provide.

Rosehip oil is considered an excellent preventative against age-related changes and is also an excellent fight against stretch marks.

For 50 g of shea butter, 5 ml of rosehip oil and 7-10 drops of essential oil are useful. I took lavender because it satisfies all my requirements. In addition, the combination of the nutty aroma of shea butter and the smell of lavender turned out to be just a discovery for me. I fell in love with this mix for a long time!

First you need to prepare a water bath where the shea butter will be heated. But it does not have to acquire 100% watery density. The oil should become soft and elastic, looking like creamy honey. If the spruce has melted very much, you can put it in the freezer for 2-3 minutes. As soon as it starts to set, take it out immediately.

Using a blender with a whisk attachment, begin to beat the shea butter for 2-3 minutes. Right before your eyes it acquires the thickness of an airy cream. Then add a second oil of your choice and beat for another 1-2 minutes. At the very end, add 7-10 drops of your favorite essential oil or their consistency. Stir everything with a whisk. Place in prepared jar. The soufflé is ready to eat. Due to the whipped texture, it is quite easy to scoop it up with your hands and does not require heating in a water bath, but melts in your hands instantly.

Beating in total takes approximately 5 minutes. If you create this function with a hand whisk, it will take 15-20 minutes.