Soufflé with jelly recipe. Soufflé cake recipes. A simple and quick recipe for soufflé cake “Bird's milk”

Soufflé cake is delicious and quick to prepare with or without the main one. The number of layers in the cake can also be different. The simplest is a three-layer device system: base, soufflé, peaches and jelly.

Soufflé cake.

The base of this cake can be sponge, shortbread or cupcake. Choose the one that suits your taste the most. With sponge cake the cake turns out tender and light. Shortbread dough will create a contrast between the crispy base and delicate soufflé. The cupcake base is a compromise between the previous two.

1. First of all, decide what base you will use to prepare the soufflé cake. The biscuit will be the most juicy and tender.

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 completely cooled.

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 .

Homemade soufflé with pink clouds gelatin.

This soufflé can be prepared both for a festive table and for friendly gatherings. It is very tender and light, and for this the soufflé received the affectionate name “Pink Clouds”. This is a very delicate and beautiful dessert that your loved ones will appreciate. The finished jelly used in this recipe can be anything: strawberry, orange, etc. With a minimum of ingredients, you will prepare an original dish with a unique taste. The most difficult thing in preparing this soufflé is waiting for it to finally harden, because you really want to try it as soon as possible! Prepare this dessert and appreciate its taste!

In order to prepare soufflé at home, we will need:

Ready-made dry jelly with raspberry flavor – 1 package (45 g)
Gelatin – 2 teaspoons
Granulated sugar – 4 tbsp. spoons
Water – 200 ml
Powdered sugar – 2 tbsp. spoons
Refined sunflower oil – 0.5 tbsp. spoons

Number of servings – 6
Preparation time – 5 minutes
Cooking time – 30 minutes + time for hardening.

Homemade soufflé recipe with gelatin.

1. Prepare all the necessary ingredients. If necessary, you can use powdered sugar. The oil is intended to lubricate the knife while cutting the dessert.

2. Pour gelatin into 50 ml of cold boiled water and leave to swell.

3. Dissolve the gelatin in a water bath and cool to room temperature (Attention! Under no circumstances should it boil).

4. Pour sugar and dry powder of the finished jelly into the pan and stir.

5. Bring the remaining water (150 ml) to a boil, pour the dry mixture into it, stir until it is completely dissolved, add gelatin and stir again. Cool the mixture.

6. Pour the mixture into the mixer bowl and beat for 12-15 minutes until a very fluffy white-pink mass forms.

7. Place the resulting mass in a mold lined with cling film, level it, cover with foil and place in the refrigerator to harden (for example, overnight).

8. Turn the frozen jelly onto a board sprinkled with powdered sugar and remove the film.

9. Cut the soufflé into cubes, greasing the knife with butter.

10. The soufflé can be rolled in powdered sugar.

11. Place on a plate and serve with tea.

Delicious and tender soufflé “Pink Clouds” is ready! Bon appetit! This soufflé will decorate both a regular and a festive table.

I really love delicate jelly-souffle (some strange word:)) desserts. Today I have for you a recipe for tender and melting bird's milk soufflé jelly. I couldn’t decide whether it was jelly or soufflé, so I hyphenated it! :)

Ingredients

For white soufflé:

5 egg whites
5-6 tbsp. spoons of powdered sugar
juice of 1/2 lemon
20 gr. gelatin.

For the chocolate soufflé:

2 glasses of milk (about 400 ml.)
20 gr. gelatin
5 tbsp. Sahara
5 tbsp. cocoa powder

Cooking method

Preparing white soufflé. Let the gelatin swell in cold water according to the instructions on the package (fill it with 2 tablespoons of water, and after swelling, dilute with another 2 tablespoons of boiling water so that the gelatin disperses).
Beat the whites until stiff peaks form.
While whisking, gradually add powdered sugar and lemon juice.
Pour the gelatin into the egg whites, beating at low speed.
Place in a mold and refrigerate for 1.5-2 hours.
When the white soufflé has frozen, preparing chocolate soufflé. Pour gelatin into milk and let it swell (see the time on the package, for regular gelatin about 40 minutes).
Heat the milk with the swollen gelatin in the microwave or on the stove, stir until smooth.
Add sugar and cocoa to milk. Stir until dissolved.
Pour the chocolate layer over the white one and refrigerate for another 1 hour.
When the soufflé has completely set, place the mold in hot water for 5-7 seconds, then cover with a dish and carefully turn it over.
Bird's milk soufflé jelly ready!

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.

What is soufflé? Souffle literally translated into Russian means: “filled with air.” In its classic version, this dessert came to us from France, a country widely known for its exquisite cuisine, and is distinguished by rare sensitivity to the chef’s hand.

This dish is traditionally prepared on the basis of eggs beaten with various ingredients: egg whites are whipped to a lush, foamy mass, due to which this dessert has its famous soft jelly state and porous texture.

This dish has a huge number of options and recipes with a wide variety of ingredients: with the addition of chocolate, milk, fruit or berry puree, vanilla, biscuit.

Moreover: thanks to its versatility, everyone is able to create their own soufflé recipe by changing the ingredients and experimenting with sauces and confectionery additives.

In this article we will present several least complicated recipes for preparing this wonderful dessert. Calorie content of the dish: 1000 kcal, cooking time about 3 hours.

How to properly prepare soufflé with gelatin?

Our first recipe is a curd soufflé with gelatin, an easy-to-prepare and very attractive delicacy both in appearance and in its taste.

Ingredients:

Cottage cheese
Gelatin
Sugar
Milk
Pure water

Preparation:

Recommendation: the jelly structure of the souffle does not allow you to manipulate this dessert like, for example, sponge cakes, so various sauces and dessert additives for the soufflé should be added already after cooking main course. There is no need to try to add cream or nuts to the curd mass when cooking.

Preparing a healthy dietary version of soufflé with milk

This option for making homemade soufflé is suitable for those who love sweets, but at the same time carefully watch their figure.

This is a recipe for an extremely low-calorie dessert, with minimal fat content and prepared without adding sugar, but still very tasty. Calorie content: 30 kcal per 100 g.

Ingredients:

Milk
Gelatin
Lemon acid
Vanillin
Sugar substitute

Preparation:

Prepare the milk. Milk, if you plan to make the most dietary treat, should be taken low fat, or at least low fat. 250 milliliters
pour the milk into a cooking container; you should choose a larger container.
Recommendation: for this recipe you should take as large as possible container, because during the cooking process the mass thickens and increases in size, and all the liquid in the container, when whipped, is splashed all over the sides.
Dissolve gelatin in milk. Read the instructions on the gelatin package and act according to them. Most often, milk is mixed with gelatin for several minutes and then heated (but not to boiling).
Beat the mass. Pour all this liquid into separate container, add a sweetener, vanillin to taste, a pinch of citric acid, and using a blender, beat it all very thoroughly about fifteen minutes.
Arrange into shapes. The resulting curd cream must be placed in a container, leveled over the surface, cover with film and put it in the refrigerator. You can use pastry cups, bowls and other specific utensils. When the dessert hardens (after 2-3 hours), remove it and cut into portions into cubes or slices.
A simple video recipe for dietary curd soufflé

Delicate sour cream soufflé - what ingredients will be needed?

The recipe for this sour cream delicacy is distinguished by an extremely interesting porous structure, which, in addition to its wonderful taste, also adds amazing airiness and tenderness, as a result of which the dessert literally melts on the tongue. But a more subtle approach to its preparation is needed. Cooking time: about ten minutes, calorie content: 605 kcal.

Ingredients:
- Sour cream
- Sugar
- Dry jelly packet
Preparation:

Recommendation: this dessert quickly settles and dries out, so it’s best to serve the soufflé immediately after its preparation and cooling. On the second day it starts to lose its culinary charm, keep that in mind.

How to make dessert from sweet apples?

Apple soufflé is low in calories, easy to prepare and also versatile when serving: apple soufflé can be served as a separate dish or as a dessert addition, both hot and chilled. Cooking time: 20 minutes, calorie content: 85 kcal.

Ingredients:
- Bold cottage cheese
- Large apple
- Egg
Preparation:

Preparing an airy soufflé from egg whites

Some interesting historical facts about the dish

It is interesting that the original, classic version of soufflé, which came from France in the 18th century, was prepared according to completely different principles. It was actually a cake made from whipped egg whites and yolks baked with cream.

It was baked in clay molds and served with berries, pieces of fruit or cream. This dish is still a source of pride for the French people and is traditionally considered a piece of haute cuisine, served in fashionable restaurants.

A more universal and well-known option for preparing a “cold” jelly-like soufflé was invented in the USA only in the 20th century.

The first experiments with this dessert were carried out against the background of the inaccessibility of scarce sugar to American confectioners, as a result of which they had to look for new solutions. It was at that time that the recipe for a delicate chiffon cake became popular.

This cake is made from egg whites beaten with chopped fruit, with the addition of gelatin to create a porous texture, the resulting cake was frozen and served cold. It was this idea that laid the foundation for a whole layer in cooking, known today as frozen soufflé.