How to prepare a souffle cake at home. Recipes of Cake Suffle step by step with photo. Home cake souffle with pastries and without baking - recipes

Many people like the delicate taste of souffle and not only sweet tooth. His airiness and a variety of tastes gives truly culinary pleasure. Any housewife can prepare this dessert, since most recipes do not require pastries. The finished dish can be decorated not only with chocolate or glaze, but also with fruits, berries and even jelly. To make the dish light and melt in the mouth, strictly observe the recipe and technology for making a cake.

Suffle cake - preparation of products and recipe features

• In culinary souffle is a mixture of products that are whipped to the state of foam. Confectioners consider souffle a cream with an air texture for the preparation of desserts. Some recipes provide for baking biscuit or other cake, but most of them consist only of cream.
• The basis of the dessert is prepared from sugar syrup and eggs that provide stability of the cream. You can also use fruit mashed potatoes and ordinary custard cream. But the tenderness of the dessert is given by a low -fat cottage cheese, which is tapped several times for a homogeneous structure.
• According to the classic recipe, the souffle is prepared in a water bath and at the lowest temperature, sufficient to make the eggs brew. Then the shape of the cake is given and the mass is placed in the refrigerator. After hardening, the dessert is decorated.
• Berries and fruits are added both to the cream and for dessert decoration. It is best to use them fresh, as they keep their shape. When adding ingredients in frozen form, they are defrosted at room temperature and necessarily dried on a napkin. Since excess moisture can interfere with the weight of the mass.
• If there is gelatin in the recipe, then it should first be soaked in cold water. After it swells, mix the product with the rest of the mass of cream. In this case, the basis of the cake should be warm so that the gelatin begins to act.
• According to some recipes, a gelatin layer is created both inside the souffle and from above. The process of preparing such a dessert will require you more time. So the first layer of cream should freeze well before adding gelatin. It, in turn, should be cooled so that the souffle does not melt.
• For souffle eggs should be at room temperature. Proteins should be separated from yolks. During whipping proteins, use a clean and dry container, like a whisk. Only in this case, the mass will acquire density. The yolks are rubbed with sugar.

How to make a souffle cake with chocolate taste

Chocolate souffle is especially popular. Any housewife can cook it at home. The recipe is how simple that you can use it with other layers and combine tastes.

Necessary products:

• fat cream - 600 ml.;
• boiled milk - 300 ml.;
• white sugar - 150 g.;
• rapidly soluble gelatin - 24 gr.;
• chicken eggs - 6 pcs.;
• cocoa powder - 2 tbsp. L.;
• black chocolate - 100 g.;
• biscuit cake - 1 pc.;
• vanilin - to taste.

How to make a souffle for a chocolate cake:

1. It is necessary to cook souffle in a water bath. To do this, take two pots of different diameters. Pour water into a large container, bring it to a boil, reduce the fire to the middle level. Set a small container in which you will cook the cream on top.
2. Separate the yolks from proteins, pour sugar to them, add vanillin with cocoa. Mix, cook in a water bath until the grains are completely dissolved. Then reduce the fire, and constantly stirring the mixture, boil it to thicken.
3. Heat the milk in a separate stewpan. In a thin stream, enter it to the eggs. Do not forget to interfere with the cream all the time. When the mass turns white, remove it from the heat and let it cool slightly.
4. Soak gelatin in cold water for 20 minutes. After swelling it, transfer to the egg mixture and mix thoroughly. In this case, the cream must be warm, not hot.
5. Cream in warm form beat with a mixer until stable peaks appear. First, turn on the technique at low speed, increase the speed after 5-7 minutes. Put the proteins into the cream, which can also be beaten.
6. Prepare a cake container. If you do not have a detachable deep shape, then use any other. To increase its height, make foil sides.
7. Put the biscuit to the bottom of the dishes. If necessary, then cut its edges. Then pour the mass into the dishes and put in the refrigerator for 2-3 hours.
8. Melt two -thirds in the chocolate in a water bath, let it cool. Remove the souffle and pour chocolate icing on top of it. At the same time, do not get the cake from the form. Send it to the refrigerator again until the chocolate is completely hardened. Before serving, take out the cake from the mold. Grate the rest of the chocolate, sprinkle dessert on top.

How to make a cream for a cake

Suffle cream is not only a separate dessert. Confectioners often use it as layers between cakes or decorate them with a cake. At first glance, it is difficult to cook it. But if you follow the step -by -step instructions, then you will quickly master this recipe.

List of products for cream:

• chilled proteins - 5 pcs.;
• sugar powder - 165;
• boiled water - 7 tbsp. L.;
• leaf gelatin - 2 pcs.;
• citric acid - 1 tsp.

The process of preparing cream Suffle:

1. Measure all the necessary ingredients. Pour cold water into a small bowl. Soak the gelatin sheets in it for 15-20 minutes. Separate the proteins from the yolks, put them in the refrigerator for 10 minutes.
2. Add citric acid to cold proteins. Beat them until a dense mass appears. Switch the mixer to low speed. In small parts, introduce powdered sugar. When it completely dissolves in the mass, squeeze the sheets of gelatin well and transfer them to the proteins. Mix the cream with a silicone spatula so that the gelatin is evenly distributed along the mixture.
3. Now you can use the cream as you like. If you are preparing a separate dessert, then fill the shape with them and put it in the refrigerator. It is also perfect for curly cakes or multi -layer.

How to cook a stroke with fruits (without eggs)

Air souffle goes well with fruits. In order not to break the structure of the cake, choose well -ripened fruits with delicate pulp, for example, peaches. Chocolate cake can strengthen the creamy taste. Although there are a lot of ingredients by the recipe, you can easily prepare a dessert yourself.

For the cake you will need the following products:

• wheat flour - 200 g.;
• white sugar - 120 g (dough) and 150 g (souffle);
• vegetable oil - 50 ml.;
• boiled water - 250 ml.;
• lemon juice - 2 tbsp. L.;
• baking powder for the dough - 10 g.;
• cocoa powder - 2 tbsp. L.;
• salt - to taste;
• sour cream of low fat content - 800 g.;
• rapidly discriminate gelatin - 30 g.;
• sweet peaches - 2 pcs.;
• black chocolate - 50 g.

Baking cake Suffle:

1. First you should prepare a cake for a cake so that it can cool until the connection with the cream. Turn on the oven to warm up to 180 degrees. In the bowl, mix warm water, sugar, a pinch of salt and vegetable oil without smell. When the mass becomes homogeneous, pour in lemon juice. Beat the mixture.
2. Sut the flour into a separate container, add cocoa powder and baking powder. Mix flour with a dry spoon. So all the ingredients will be evenly distributed among themselves. Gradually enter the flour to the liquid mixture.
3. Carefully knead the dough. You will turn out with liquid, so bake cake in uniform. Lubricate it with sunflower oil and fill it with dough. Bake the base for 30 minutes. After that, take it out of the container and let it cool.
4. For souffle, all products should be at room temperature. Put sour cream into a deep bowl, pour sugar and beat well with a mixer. Your sugar grains should completely dissolve. If you prefer to use sugar powder for souffle, then increase its amount by a third.
5. In a separate bowl, soak gelatin. Use 250 ml for this. cold water. After swelling of the ingredient, mix it well and heat it in a water bath. When the liquid becomes a transparent color, enter it into sour cream with a thin stream. At the same time, constantly stir the mass.
6. Wash the peaches in running water, put on paper towels so that the excess liquid is absorbed. Then cut them with slices, remove the seeds.
7. Cut the cooled cake into 2 parts. Put the lower side on the bottom of the form in which it previously baked. Lay the slices of the peaches along the edges, then fill the middle. Break the second part of the cake with your hands and fill the gaps between the fruits with a crumb.
8. Pour the souffle on top and put it to cool. This process will take about 3 hours from you. After the specified time, open the shape and take out the cake. Generate it with grated chocolate on top.

How to cook a cake with cottage cheese souffli

This dessert is considered delicate and airy, so the cream for it is whipped until a homogeneous consistency, and the cottage cheese is ground several times. Most often, a biscuit cake is used for the basis of the cake, which is decorated with souffle.

List of necessary ingredients:

For biscuit:

• chicken eggs - 3 pcs .;
• sugar - 100 g.;
• wheat flour - 80 g.;
• vanillin and oil for lubricating the shape.

For souffle:

• white chocolate - 150 g.;
• orange juice - 80 ml.;
• fat cream - 300 ml.;
• white sugar - 60 g.;
• leaf gelatin - 3 pcs.;
• chicken eggs - 3 pcs .;
• canned peach - 1 bank;
• dry fruit jelly - 1 pack.

How to cook a cake with souffli and jelly:

1. First bake the biscuit. You can use any method of its preparation, but the cake is especially magnificent according to this recipe. Separate the proteins from the yolks, beat in a clean bowl with a mixer at a minimum speed until white foam appears. Then 1 tbsp. l. Enter half the sugar. Now increase the speed of the blender to maximum. You should get a stable mass.
2. Separately rub the proteins with the remaining yolks, add vanillin. Put half the proteins to them. Now mix the dough with a silicone spatula, movements from the bottom up. See the flour and gradually add to the eggs. Kneam well, then shift the rest of the proteins. Mix the biscuit again.
3. Lubricate the baking dish with butter or cloth with parchment. Fill the container with dough and bake 40 minutes at a temperature of 180 degrees. Check the readiness with a toothpick and then let the coat cool.
4. Now prepare the souffle. White chocolate should be melted in a water bath at low temperature. Soak gelatin sheets in cool water for 15-20 minutes.
5. Pour orange juice into the stewpan, but do not bring to a boil. Squeeze the gelatin well from the water and transfer to the juice. Stir the liquid so that the sheets are completely dissolved.
6. Divide the eggs into proteins and yolks. In two separate containers, beat the cream and proteins. Wipe the cottage cheese through a sieve, transfer to the bowl of the mixer and beat. Without turning off the blender, pour sugar to the curd mass, then pour orange juice with gelatin and melted white chocolate.
7. Remove the bowl with cottage cheese, since now it is necessary to knead the cream with your hands. First add whipped cream, stir and shift the proteins. Suffle is good, but carefully mix.
8. If your biscuit turned out to be high, then cut in half. Put it to the bottom of the form where you plan to collect the cake. Pour the curd mass on top of it and put in the refrigerator for 2 hours.
9. Open the jar with peaches, take out slices. Cut into pieces if necessary. After the souffle froze, lay the fruits on top of it (do not get the cake from the mold).
10. Choose jelly so that it is combined to taste with peaches and cottage cheese. Dilute it according to the instructions on the packaging and immediately pour into the shape of the fruit. Leave it to harden.
11. After the jelly becomes elastic, the cake can be removed from the container. Open it carefully so as not to crush the walls of the Suffle cake. Serve portions.

How to cook a souffle for a cake "Bird milk"

The taste of dessert "Bird milk" has been familiar to many since childhood. You can cook chocolate cake with a layer of air souffle at home. The recipe is not complicated, but it will need more time for it.

List of components for dessert:

• boiled milk - 50 ml.;
• chicken egg - 2 pcs. + proteins - 7 pcs.;
• vanilin - 1 tsp. or vanilla sugar - 10 g.;
• wheat flour - 170;
• baking powder for the test - 1 tsp;
• salt - to taste;
• butter - 250 g.;
• chocolate liquor for impregnation of cakes;
• condensed milk - 150 g.;
• high -quality gelatin - 3 tbsp. L.;
• white sugar - 1 tbsp.;
• lemon juice - 1 tbsp. L.;
• fat cream - 1 tbsp.;
• black chocolate - 200 g.

Recipe for baking cakes for cake "Bird milk":

1. Pull 2 \u200b\u200beggs into the bowl, add warm milk and vanillin. Beat a fork until the bubbles appear. In a separate container, mix the sifted flour, sugar, baking powder and a pinch of salt.
2. Transfer the butter in softened form to dry ingredients. Beat the mass with a blender at an average speed. Then pour the egg mixture to flour and now whisk the dough thoroughly at high speed until smooth.
3. Lubricate the baking dish with butter, pour the dough into it and bake in the oven for 25 minutes at a temperature of 180 degrees. After cooking, carefully remove the cake from the container. Cool it on the grill.

How to cook souffle for a cake:

1. Pour gelatin with cold water and leave to swell for about 20 minutes. Then transfer it to the stewpan, add sugar and heat it in a water bath, but do not bring the mass to a boil.
2. In a deep container, beat the softened butter, pour condensed milk into it with a thin stream. Beat the proteins in a separate bowl with the addition of lemon juice and 1 tbsp. l. Sugar until stable peaks appear.
3. Continuing to whip the proteins, enter gelatin and oil with condensed milk. Now knead everything with a spatula, gently moving it from the bottom up. Such movements will not let the proteins fall in the cream.

How to assemble a cake:

1. Cut the cake along into two parts. Cover the form for the cake. Put half the cake to the bottom, soak it with a chocolate liquor. If you do not want to use alcohol, then replace it with syrup.
2. Divide the souffle in half. Pour the first part on top. The second cake is also soak with a liquor and carefully put it on the cream. Pour the remaining part of the souffle into a form that is placed in the refrigerator for 2 hours.
3. Melt the chocolate in a water bath, pour warm cream to it and heat the mixture. You should not boil the glaze, otherwise it will burn, and also deteriorate beneficial substances in products. Cool the mixture slightly.
4. Gently remove the souffle cake from the mold, put on the grille and cover the glaze from all sides. Then put the dessert in the refrigerator for an hour. After the chocolate is well hardened, the cake can be cut with portioned pieces and served to the table.

How to cook a souffle cake with cottage cheese

Suffle based on cottage cheese is delicate and airy. But most desserts consist of white cream. This souffle recipe will be not only with gelatin, but also a chocolate taste. To do this, add cocoa powder to the cream.

Necessary products:

• finished cake of biscuit - 1 pc.;
• non -fat cottage cheese - 400 g.;
• pasteurized milk - 120 g.;
• cocoa powder - 2 tbsp. L.;
• gelatin - 1 tbsp. L.;
• white sugar - 2 tbsp. l.

How to cook a souffle with a biscuit:

1. Cut the finished cake of the biscuit into several parts. You will need 1 piece for the base. If you do not want to bake a biscuit, then you can replace it with ordinary cookies. Grind it into the crumb, mix with butter and lay tightly on the bottom of the mold.
2. Soak gelatin in water and warm, unless otherwise specified in the instructions. Pull the cottage cheese, put in a deep container. Pour cocoa to it, mix with a spatula until a homogeneous state.
3. Add sugar to the mass or replace it with honey. Start whipping the mixture, gradually pouring warm milk. When the cream acquires homogeneity, enter the swollen gelatin. Carefully knead the souffle with a blender.
4. Put the biscuit on the bottom of the form, pour the cream on top and put in the refrigerator for 3 hours. Serve chilled.
5. You can slightly change the recipe for cottage cheese souffle with a biscuit. In addition to the base from a biscuit cake, the rest of the parts can be cut into small pieces, mixed with souffli and poured into a mold. Or make a few biscuit strats. Also, soluble coffee can be added to the cream along with cocoa.

How to cook a souffle cake without baking and eggs

Dietary recipes of dessert do not provide for the use of cakes or any other baking. The usual souffle cake can be diversified with fruit syrup or made of sour cream. In this case, the dessert is obtained with a pattern inside. A step -by -step recipe with a photo will help you make such an unusual cake.

Prepare the such ingredients:

• low fatty cottage cheese - 300 g.;
• sugar powder - 150 g or sugar - 100 g.;
• gelatin - 25 g.;
• fat sour cream - 450 gr.
• warm milk - 70 ml.;
• cherry syrup or juice - 2 tbsp. L.;
• cocoa powder - 1 tbsp. L.;
• vanilla extract - 0.5 tsp.

Cooking process:

1. Measure all the necessary products. Pour gelatin with water and leave to swell. After 15 minutes, heat in a water bath, but do not allow the appearance on the surface of the bubbles.
2. Mix the groomed cottage cheese with sour cream, add sugar powder and vanilla extract. Beat the mass with a mixer at high speed. In the end, enter gelatin.
3. Divide the cream into three equal parts. Leave one white, pour cherry syrup into the other, and shift the third with cocoa. Make a colored souffle well.
4. Ground the form for the cake with a parchment or cling film. Pour 5 tbsp to the bottom. l. Cream with cocoa, add 2 tbsp in the center. l. White souffle, then also, in the middle, pour in 2 tbsp. l. chocolate mixture. Continue in this way to fill the form. Then cover it with a bag or cling film and rearrange it in the refrigerator until the souffle is completely hardened.
5. Such a cake will turn out not only without baking, but will also have a different taste. When cutting for pieces of souffle, it will have multi -colored strips.

How to cook a souffle cake with cherries

You can diversify the usual souffle not only with syrup and cocoa. Cakes with a biscuit and jelly are very tasty and nutritious. For dessert you can use any fruits and berries. The same recipe provides for the addition of juicy cherries.

You will need the following ingredients:

• wheat flour - 200 g.;
• chicken eggs - 4 pcs .;
• cocoa powder - 30 g.;
• white sugar - 2 tbsp.;
• cottage cheese 10% fat - 0.5 kg.;
• fat sour cream - 0.5 kg.;
• fresh cherry - 0.5 kg.;
• cherry syrup - 3 tbsp. l. + 70 ml. for jelly;
• rapidly discriminate gelatin - 30 g.;
• vanilla sugar - 1 bag;
• baking powder for the test - 10 g.

A step -by -step recipe for making a souffle cake:

1. Break the at room temperature into a container, beat with a mixer until foam appears. Gradually enter 100 g sugar. See the flour, mix with cocoa and baking powder. Add small parts to the dough, stirring it constantly.
2. Lubricate the form with butter. Instead, you can use parchment for baking. Pour the dough into a container and bake in an oven for 30 minutes. Set the temperature 180 degrees.
3. After cooking, take out the cake and let it cool. Wash the shape and wipe with paper towels. You will need it further.
4. Soak half the gelatin, after swelling, warm up so that it completely dissolves. In a separate container, mix the dull cottage cheese, sour cream, the rest of the sugar and vanillin. Beat the mass until smooth and enter gelatin.
5. Pour the cooled cake with cherry syrup, lay it in shape. Pour sour cream on top of it. Put the cake stagger in the refrigerator for 1 hour.
6. Meanwhile, prepare the cherries. Rinse them in running water, dry and pull out the bone. Instead of fresh fruits, you can use a canned product. But in this case, it should be washed from syrup.
7. Remove the shape with the souffli from the refrigerator, put the cherry on top. In a separate container, soak the remaining gelatin. Heat the syrup, mix with gelatin and pour cherries. Put the form with the cake for another couple of hours.

How to cook the Snow's Snow Cake

Many people like recipes for cakes without baking not only for the simplicity of cooking, but also an unusual taste. The dessert from the Snow's souffle got its name for a snow -white cream based on cottage cheese. Its taste is emphasized by citruses. Instead of a biscuit cake for the base, use simple cookies.

Ingredients for the cake:

• dry gelatin - 40 g.;
• boiled water - 120 ml.;
• fat cottage cheese - 0.7 kg;
• thick sour cream - 200 ml.;
• white sugar - 150 g.;
• vanilla extract - 0.5 tsp;
• fresh orange - 1 pc.;
• cookies without filling - 150 g.

Preparation instructions:

1. Soak the gelatin, after swelling, dilute with hot water and mix until completely dissolved. To make the cream for the cake homogeneous, cottage cheese should be ground.
2. In a large container, mix the prepared cottage cheese, sour cream, vanillin and sugar. Beat the mass with a blender and enter gelatin. Again, move everything thoroughly.
3. Peel the orange from the peel and films, remove the seeds. Cut the pulp in small pieces. Break the cookies with your hands, but do not grind. You should have large pieces.
4. To give the cake, you can use silicone containers. Pour the fourth part of the cream into the bottom, lay the fruit on top. Then put the same souffle again and put the orange on top again.
5. The next two layers of souffle alternate with cookies. In this case, the upper part of the cake should be covered with baking. Put the shape in the refrigerator for 3 hours.
6. When the souffle froze, take out the cake from the container. The dessert should be submitted in an inverted position. Instead of oranges, you can add any fruit with sourness.

Suffle cake at home - cooking secrets

• Suffle is given a form, since the cream itself cannot hold it. For convenience, use silicone forms or detachable containers. The dessert may not necessarily be large. You can prepare a souffle cake at home in small molds and then serve it portions.
• If you can’t get a souffle from the container, then lower it for a few seconds in hot water, then pry it with a silicone spatula and immediately turn the shape.
• Some housewives use food film to facilitate the seizure of the cake from the container. But only in this case it should be thoroughly pulled, since any fold and the hall will be visible on the souffle.
• For staining cream or jelly, you can use food dyes. So a helium -based product can be added directly to the finished cream. Dry dyes should first dilute in warm water or alcohol, since when added immediately to the mass, they will not dissolve.
• Often, chocolate is used to decorate cakes based on souffle. It should be melted in a water bath, while the pieces of the product should have the same size. So chocolate will melt evenly. To thicken the glaze, add fat cream or butter. But to fill the dessert with cooled chocolate, as the cream can melt.

It will be simple to prepare a souffle cake at home if you clearly follow the number of ingredients indicated in the recipe and you will adhere to the technology. Bon appetit!

Recipe for a simple cake souffle with condensed milk watch on the video