Cake soufflé: recipe with photo. Soufflé cake: step-by-step recipe with photos How to cook chocolate soufflé

In the international culinary market, souffles are food products whipped to a foamy state. Confectioners have their own opinion on this matter; for them, soufflé is a very “airy” dessert cream made from sugar syrups or fruit purees and even regular custard. This dish is ideally cooked in a water bath, and the “airiness” is created using beaten egg whites with the addition of ground yolks to secure the finished cream.

Chocolate

A very simple and tasty option for making soufflé. And you can serve it as a separate dessert dish (you get a light pie without a crust), or pour it onto any shortbread and put it in the refrigerator to harden.

We will need:

• Milk 150 gr;
• Sugar 75 gr;
• Egg yolks 4 pcs;
• Gelatin 12 g;
• Cream 300 gr;
• Cocoa 1 tsp.

Recipe:

1. First you need to grind the yolks with sugar and cocoa. We put all the milk on the stove in a water bath and heat it up, gradually pouring a mixture of yolks, cocoa and sugar into it. And cook this mass until it becomes thick.
2. When the mass has cooled slightly, carefully add gelatin soaked in a small amount of water and mix thoroughly. Whip the cream thoroughly separately, and then pour it into the cream and beat it all together again.
3. After this, you immediately need to pour the resulting cream into molds and take it to the refrigerator to infuse. Vanilla soufflé is made in the same way, in the same proportions, only vanilla sugar is taken instead of cocoa.

Pictured is a chocolate soufflé cake:

Strawberry

Ingredients:

• Strawberries - 400 gr;
• Sugar or powdered sugar -300 gr;
• Lemon - 1 pc.;
• Gelatin 30 gr.

Preparation progress:

1. First, you need to completely defrost the strawberries and crush them into puree or grind them in a blender. Then add gelatin pre-diluted in water, mix well and leave to infuse for 10-20 minutes.
2. When the resulting mass swells, pour lemon juice mixed with sugar into it. Place this mixture on the stove in a water bath or over very low heat and heat slowly. No need to boil!
3. When the mixture becomes smoother and all the gelatin has dispersed, remove from the stove and let it brew and cool for 10-20 minutes.
4. As soon as the mixture has cooled, beat the whole thing with a mixer at high speed, or by hand. In this case, the mixture should lighten and increase in volume.
5. We cover the molds with parchment paper (if there is no paper, then it is very difficult to remove from the silicone mold). And put the resulting cream in them and put the molds in the refrigerator for a couple of hours so that the mixture thickens.
6. Then we take out the soufflé, carefully remove the paper and cut it. All!

Soufflé for layering cakes “Cloudy”

Ingredients:

• Gelatin - 20 g;
• 2-3 whites (depending on the size of the egg);
• Water - 0.5 tbsp;
• Sugar 0.75 tbsp;
• Citric acid - 0.25 tsp;
• Condensed milk - 1 can;
• Butter - 200 gr.

Preparation progress:

1. Soak the gelatin in 0.5 cups of water for ten minutes. Then pour it into a saucepan and add half of the sugar (from 0.75 tbsp.) and half of citric acid (from 0.25 tsp.). Place this mass on the stove and heat until the gelatin dissolves completely.
2. Separately, you need to beat the whites with the remaining acid. Whisk until foam forms. Three times in advance, add the remaining sugar to the egg whites.
3. Then carefully (in a thin stream) pour the heated gelatin with sugar into the protein mass. Separately whisk the condensed milk with softened butter, and pour it a little at a time into the pan with the cream, stirring all the time with a mixer. The soufflé is ready! All that remains is to place it on a biscuit or cake layer.

Caramel

Ingredients:

• Cream 500 ml;
• Condensed milk 1 can;
• Gelatin 20 gr.;
• Milk 1 tbsp.

Preparation progress:

1. Cook a can of condensed milk over low heat for about 2 hours.
2. Then let it cool and mix the boiled condensed milk in a saucepan with a glass of milk.
3. Heat slightly and add gelatin soaked in water. Then we heat this mass again a little and set it aside to let the gelatin “set.”
4. Separately, beat the whipped cream and carefully mix it with the main mass.
5. We put the finished cream in the refrigerator or assemble a cake from it. The result is a very airy, milky caramel soufflé.

Smetanoye

Ingredients:

• Sugar 0.5 tbsp;
• Sour cream 30g;
• Gelatin 2 tsp.

A very simple soufflé recipe that goes well in a cake with fruit cream. Preparation progress:

1. Heat the gelatin soaked in a small amount of water (0.5 cups of boiled water) over low heat or in a water bath until the gelatin sets.
2. Using a mixer, beat the sour cream with sugar and add the already heated gelatin.
3. Gently whisk the cream and that’s it! The soufflé filling for the cake is ready. Put it in the refrigerator or put it on a shortbread or biscuit.

Fruity

Ingredients:

• Canned apricots 1l (you can have peaches or pitted cherries);
• Cottage cheese 300 gr.;
• Powdered milk (optional) 3 tbsp. l.;
• Sugar 5 tbsp. l.;
• Gelatin 10 gr.

Preparation progress:

1. Peel apricots (if any). Cut and grind in a blender until you get a puree. Pour the puree into a saucepan, put it on the stove and bring to a boil.
2. As soon as it boils, add gelatin (previously diluted in a glass of apricot compote) to the resulting mass. After this, the puree should simmer for a couple more minutes so that the gelatin thickens.
3. Remove from the stove and set to cool to room temperature. When it cools down, stirring thoroughly several times, gradually add sugar, cottage cheese and milk powder.
4. Then beat the finished cream again with a mixer and put it in the refrigerator or put it on the cake.

The video shows how to make a cake with fruit soufflé:

Curd

To make a curd soufflé for a cake, we will need:

• Cream 400 ml;
• Cottage cheese 500 ml;
• Sugar 1 tbsp.;
• Gelatin 20 gr;
• Milk 0.5 tbsp.

How to cook:

1. Mix half a glass of sugar with cream and beat thoroughly with a mixer.
2. Mix the remaining sugar with cottage cheese and vanilla and beat separately.
3. Dilute the gelatin in milk, let it sit for 10 minutes and heat this mixture a little on the stove so that the gelatin “sets.” You can't boil it!
4. Then cool the milk and gelatin a little and pour into the cottage cheese, add the whipped cream there and mix the finished mass thoroughly.
5. You can either put it in the refrigerator or put it on biscuits.

Video of how to prepare a curd soufflé cake:

Yagodnoye

Ingredients:

• Gelatin 20 g.
• Cream 200-250 ml.
• Eggs 2 pcs.
• Sugar 250 g.
• Berries (any edible, you can have several types at once) need to be thoroughly washed, pitted and ground in a blender until pureed.

How to cook:

1. In a large saucepan, bring the berry puree to a boil. As soon as it boils, stirring thoroughly, add sugar three times.
2. After this, the berries should boil for another 10-15 minutes and add gelatin pre-soaked in water to them and cook, stirring, for another couple of minutes. Then remove the puree from the stove and let it cool to room temperature.
3. Mix the egg whites separately with two tablespoons of water and a pinch of salt and beat well.
4. Pour the whites into the main berry mass in a thin stream and mix everything.
5. Then at the end you need to gradually add cream to the finished cream, mix thoroughly and put it in the refrigerator or put it on the cake.

Bon appetit!

The French word “soufflé” has become so widespread that it is no longer just a dessert or an integral component of baked goods. Today you can find, for example, fish soufflé. However, everyone’s favorite “Bird’s Milk” remains a classic, which even novice cooks can prepare.

Photo by Shutterstock

Souffle “Bird's milk”

Ingredients:

Egg whites – 7 pcs.; - gelatin – 20 g; - sugar – 1 glass; - butter – 150 g; - condensed milk – 200 g; - citric acid – 1/4 tsp.

To prepare the soufflé, gelatin must first be soaked in cold water. Exposure time – 30 minutes. You need to take half a glass of water.

Add half the sugar and half the volume of citric acid to the water with the swollen gelatin. Heat the gelatin mixture, without bringing to a boil, until the gelatin and sugar are completely dissolved. While the mixture is heating, there is time to prepare the mixture of egg whites and the remaining citric acid. First, you need to beat the whites with citric acid with a mixer until a good foam forms.

The mixer must be absolutely dry, the whites must be cold, otherwise they will not whip

In several stages you need to add sugar to the whites and beat until a thick viscous mass is formed. Without stopping whisking, carefully pour the hot gelatin solution into the mixture. In this way, the proteins are treated with boiling water to prevent salmonellosis.

Condensed milk should be combined with butter at room temperature. While continuing to beat, carefully add the butter and condensed milk into the protein mixture. The result is a seemingly delicate air mass that thickens before your eyes. The soufflé for the cake is ready.

Vanillin, raisins, nuts or cognac can be added to the soufflé to add flavor.

Soufflé “Fruit”

Ingredients:

Fresh peaches – 500 g; - yogurt – 0.5 ml; - gelatin – 20 g; - sugar – 250 g; - cream 30% fat – 250 g; - pistachios – 70 g.

Gelatin must be soaked in water until it swells. Peel the peaches and grind in a blender until pureed. Add gelatin, 3 tablespoons of sugar and yogurt to the peaches. Beat the remaining sugar with a mixer with cream until thick foam. Next, combine the whipped cream and peach puree, add ground pistachios to the mixture. The fruit soufflé is ready.

Body cream soufflé differs from other skin care bases in its texture and composition. It has an airy, slightly porous consistency, like whipped cream - this is why many girls love it. The cosmetic product gently cares for any skin type and increases its elasticity. Depending on the active ingredients, it can moisturize, nourish or protect the skin from stress.

Kinds

Body products that have an airy texture are especially popular among girls. As a rule, they are easy to apply, have a slightly paste-like thick consistency, which, upon contact with the skin, is absorbed instantly. But this is a description of an ideal product. But in reality everything may turn out to be a little different. Soufflé creams are produced by several brands.

Faberlic

The company presents the product " Soft touch"with several aromas and actions. The cream contains milk proteins and coconut oil, due to which it has an incredibly tasty and attractive aroma. The consistency is quite dense; when applied to the skin, lumps form, but they quickly spread over the surface and do not leave a sticky film.

The product moisturizes and gives elasticity to the epidermis due to proteins and oil components in the composition.

Avon

In line " Planet Spa» you can find an unusual cream with a sensual aroma “Unsurpassed Nutrition” with shea butter. The texture of the cream is thick, whipped, as befits a real soufflé. Due to the large amount of vitamins and minerals in the composition, it is suitable for the driest and most sensitive skin. The cream has a slightly sweet smell, is absorbed into the skin quickly, and gives a velvety feeling after just a few minutes of application.

On the other line" Skin So Soft"cream presented" Golden pleasure". The name hints at a pleasant sensation from use, and this is true. The composition contains oil andiborons, lavender and vanilla - all these components melt on the skin, leaving only a trail of fragrance.

Loren Cosmetic with the popular "Vita Milk" series

Available in several flavors: milky banana, grape and apricot. The differences in composition are only in the smell, which is very intense. They are presented in large volumes, but have a liquid consistency, which is not typical for soufflé creams.

The main differences between these products are the bright trail and nourishment of the skin.

"Beauty Cafe"

The brand produces a moisturizing body soufflé. It is quite easy to use: the product has airy components, which, when it comes into contact with the epithelium, are immediately absorbed. According to the manufacturers, it consists of 98% natural ingredients. The soufflé is suitable for intensive nutrition of the epidermis, restores water balance, and has a slight matting effect.

Oriflame

The brand presents the perfumed body cream soufflé "Eclat Femme". Thanks to the convenient dispenser, using the product is simple and easy - just squeeze out the required amount. Its use can replace the perfume "Eclat Femme", the unobtrusive aroma lasts on the skin for a long time. The consistency itself is pleasant, quickly penetrates the epithelium and leaves no traces.

Many novice housewives prefer to prepare simple, affordable desserts. In this case, the recipe for the cake soufflé can be prepared without culinary skills. The most important thing is to know how to properly prepare a soufflé.

Raffaello is a classic no-bake soufflé cake. This dessert will appeal to fans of delicate delicacies and coconut.

Ingredients:

• 200 grams of condensed milk;
• 350 grams of white chocolate (200 for soufflé, 150 for cake);
• 100 grams of peeled almonds;
• 500 milliliters of coconut milk;
• 250 milliliters of heavy cream;
• a packet of gelatin;
• 50 grams of almond petals;
• 50 grams of coconut flakes;
• 50 grams of sugar;
• 80 grams of butter;
• 40 grams of waffle crumbs.

Cooking method:

At the first stage, almonds are prepared. To do this, pour boiling water over the almonds and leave for 5 minutes. Then the water is drained and the almonds are peeled. The peeled nuts are placed in an oven preheated to 150 degrees. The almonds should take on a golden color.

At the next stage, waffle crumbs are prepared. Wafer sheets are used for this. Wafer sheets can be rubbed by hand until crumbly. Usually 4 small sheets are required.

Now combine coconut flakes and almond petals. They are heated in a frying pan. The components are constantly stirred. Once the mixture is hot, gradually add sugar and butter. The butter and sugar are supposed to melt in a hot pan. Caramel will be prepared according to this recipe. The main components (chips and petals) are mixed, as they should be evenly covered with caramel.

Melt chocolate with 50 grams of butter in a water bath. This chocolate mixture is mixed with wafer crumbs. The two components are thoroughly mixed. Now prepare a split refractory mold. Its bottom is lined with parchment. The chocolate mixture is spread and leveled. Leave in the refrigerator.

To prepare the soufflé you will need coconut milk. Gelatin is poured with 5-6 tablespoons of cold coconut milk. The rest of the milk is heated to room temperature and smooth.

The swollen gelatin is melted in a water bath. Warm milk is mixed with condensed milk and melted gelatin. Place this mixture in the freezer for about half an hour. Once the mixture begins to thicken, remove it from the freezer and beat with a mixer until smooth. Now add the melted white chocolate. Mix all components thoroughly.

Whip the cream to stable peaks. Then the whipped cream is gradually added to the coconut-chocolate mixture. Gently mix the mixture with a spatula until smooth.

Now coarsely chopped almonds are added to the soufflé. Stir until smooth.

The soufflé is placed in the prepared base. Leave in the refrigerator until completely hardened. It is recommended to leave the soufflé in the refrigerator overnight.

After the soufflé has hardened, the cake is removed from the mold. The sides and top are sprinkled with coconut flakes. The dessert is decorated.

Using this principle, you can prepare a soufflé for a cake without baking. Novice housewives will cope with the task and will delight their household with a delicate coconut delicacy.

This cake is prepared according to the soufflé principle. Easy and quick preparation of dessert will be appreciated by novice housewives.

Ingredients:

• 50 grams of butter;
• one fourth cup of sugar;
• 2 eggs;
• half a glass of wheat flour;
• half a teaspoon of baking powder;
• 200 grams of dark chocolate (100 – dough, 100 – mousse);
• 200 grams of brown sugar (100 – jelly, 100 – mousse);
• 300 milliliters of water (250 – jelly, 5 – mousse);
• 25 grams of gelatin (10 – jelly, 15 – mousse);
• 400 grams of high-fat curd cheese;
• 200 milliliters of cream with a fat content of 33 percent;
• 2 bananas.

Cooking method:

1. The chocolate is melted in a water bath.
2. Beat butter at room temperature with sugar until fluffy. Then eggs are gradually added.
3. The flour is sifted with baking powder. The sifted flour is added to the egg-butter mixture.
4. Now prepare the workpiece. Chocolate is added to the dough. Mix the components with a spatula.
5. The oven is heated to 180 degrees. The refractory pan is covered with parchment. The dough is poured into the mold. Allow approximately 20-25 minutes for baking.
6. Sugar is poured into a saucepan and melted. Caution required. Otherwise, the caramel will be spoiled. Now pour in water. Wait until the caramel melts and dissolves. Now the liquid is heated and the gelatin is dissolved. After the gelatin has dissolved, strain the liquid.
7. Half of the jelly is poured into the mold. Put it in the refrigerator. After the jelly has set, continue cooking.
8. The banana is peeled and cut. The banana is then placed on the jelly. The rest of the jelly is poured on top. Place in the refrigerator until completely frozen.
9. Cover the mold with cling film and place the biscuit. Now prepare the mousse. Whip the cream until creamy. The chocolate is melted in a water bath. Gelatin is diluted in hot water. Beat cottage cheese and sugar until granulated sugar is completely dissolved. Continue whisking and add gelatin, hot chocolate, and cream. All this is done quickly, as the mousse gradually hardens.
10. Spread half of the mousse onto the crust. The dessert is left in the refrigerator. The mousse should set. Now the jelly is taken out of the mold and placed on top of the mousse. After this, spread the rest of the mousse.
11. The cake is left in the refrigerator for several hours. The finished dessert is decorated with chocolate. Bon appetit!

This delicacy will require step-by-step preparation, as it consists of several parts. The harmonious taste is due to the correct step-by-step preparation.

Chocolate curd soufflé for cake

This chocolate-flavored curd soufflé is considered a dietary treat. Properly selected ingredients guarantee maximum benefits, nutritional composition, and minimal calorie content.

Ingredients:

• 500 grams of low-fat cottage cheese;
• 100 milliliters of skim milk;
• 2 tablespoons of natural honey;
• 2 tablespoons cocoa powder;
• 15-20 grams of gelatin.

Cooking method:

1. Gelatin is poured into a glass of cold water. After about half an hour it will swell.
2. Now add milk, cocoa, honey. Place the workpiece on low heat. The workpiece is heated until the cocoa is completely dissolved. Boiling should not be allowed.
3. Add cottage cheese. Stir thoroughly.
4. Place all ingredients into a blender. Beat thoroughly until smooth.
5. Pour the soufflé into molds and place in the refrigerator. Let the soufflé sit for at least 2 hours. It is advisable to leave the soufflé overnight.
6. Before serving, the chocolate diet soufflé is decorated. This delicacy will replace a full-fledged soufflé cake.

The pleasant taste and dietary composition of the curd soufflé will appeal to many girls who are losing weight and want to try the delicacy.

Proper preparation of a classic or gourmet cake souffle recipe becomes possible for novice housewives.

Airy chocolate soufflé

Ingredients:

1 packet vanilla sugar
200 ml heavy cream
150 g chocolate
300 g cottage cheese
1 teaspoon gelatin
1 tbsp. spoon of chocolate liqueur
0.4 cups powdered sugar

How to make chocolate soufflé:

First you need to melt the chocolate in a water bath. After this, pre-pounded cottage cheese, powdered sugar and vanilla sugar are added to it. The mass is thoroughly mixed and whipped using an electric mixer.

Whip the cream in a separate container. Gelatin should be poured with hot water and wait until it swells. Then it is poured into the chocolate-curd mass, into which chocolate liqueur and whipped cream are then added.

The resulting mixture is stirred. The cake soufflé is ready!

Fruit soufflé

Ingredients:
250 g cream 30% fat
500 g peaches
0.5 ml yogurt
20 g gelatin
250 g sugar
70 g pistachios

How to prepare fruit soufflé:

First of all, you need to soak the gelatin in water until it swells completely. Fresh peaches are peeled and pureed in a blender. Gelatin, yogurt and 3 tablespoons of sugar are added to the fruit.

The cream and the remaining granulated sugar must be whipped until thick foam. After this, the peach puree and whipped cream are combined. Pistachios are added to the mixture, which must be ground.

The fruit soufflé is ready!

Souffle “Bird's milk”

Ingredients:
200 g condensed milk
20 g gelatin
1/4 teaspoon citric acid
150 g butter
1 cup of sugar
7 egg whites

How to prepare soufflé “Bird's milk”

Gelatin needs to be soaked in cold water, where it will remain until it swells completely. This will take approximately 30 minutes. For soaking you will need 0.5 cups of water. After the gelatin has swollen, half the volume of citric acid and half of the granulated sugar are added.

The gelatin mixture is heated but not brought to a boil until the sugar and gelatin are completely dissolved. While the mixture is heating, you can mix the remaining citric acid and egg whites.

First, the whites are whipped with citric acid using a mixer until a good foam forms. Sugar is added to the mixture several times. Everything is whipped until a viscous thick mass is formed.

Next, a hot gelatin solution is poured in, but it is not recommended to stop the whipping process. This way the proteins will be treated with boiling water to avoid salmonellosis. Butter at room temperature is combined with condensed milk.

The Bird's Milk soufflé for the cake is ready! It can be served not only with cake-shaped layers, but also as a separate airy dessert.