Many novice housewives prefer to cook simple, affordable desserts. At the same time, the soufflé for the cake according to the recipe 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 - soufflé, 150 - cake);
- 100 grams of peeled almonds;
- 500 milliliters of coconut milk;
- 250 milliliters of heavy cream;
- a bag of gelatin;
- 50 grams of almond petals;
- 50 grams of coconut;
- 50 grams of sugar;
- 80 grams of butter;
- 40 grams of waffle crumbs.
Cooking method:
The first step is preparing the almonds. To do this, pour the almonds with boiling water and leave for 5 minutes. Then the water is drained, the almonds are peeled. Peeled nuts are sent to an oven preheated to 150 degrees. Almonds should acquire a golden color.
The next step is preparing the waffle crumb. To do this, use wafer sheets. Wafer sheets can be rubbed with your hands to the state of crumbs. Usually 4 small sheets are required.
Now combine coconut flakes, almond petals. They are heated in a pan. The components are constantly stirred. After the mixture has become hot, sugar and butter are gradually added. The butter and sugar are supposed to melt in a hot pan. According to this scheme, caramel will be prepared. The main components (shavings and petals) are mixed, as they should be evenly covered with caramel.
Chocolate with 50 grams of butter is melted in a water bath. This chocolate mixture is mixed with wafer crumbs. The two components are thoroughly mixed. Now prepare a detachable refractory form. Its bottom is lined with parchment. The chocolate mixture is spread and leveled. Leave in the refrigerator.
Coconut milk is required to make the soufflé. Gelatin is poured with 5-6 tablespoons of cold coconut milk. The rest of the milk is heated to room temperature and homogeneous.
The swollen gelatin is melted in a water bath. Warm milk is mixed with condensed milk, melted gelatin. Place this mixture in the freezer for about half an hour. After the mixture begins to thicken, it is pulled out of the freezer and beat with a mixer until smooth. Now melted white chocolate is added. Thoroughly mix all components.
The cream is whipped to firm peaks. Whipped cream is then gradually added to the coconut-chocolate mixture. The workpiece is gently mixed with a spatula until smooth.
Now coarsely chopped almonds are introduced into the soufflé. Stir until smooth.
The souffle is laid out in a prepared base. Leave in the refrigerator until completely solidified. It is recommended to leave the soufflé in the refrigerator overnight.
After the souffle hardens, the cake is pulled out of the mold. Sprinkle sides and top with coconut flakes. Dessert is decorated.
According to this principle, you can cook a soufflé for a cake according to a recipe without baking. Novice housewives will cope with the task and will delight the household with a delicate coconut delicacy.
Such a 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:
- Chocolate is melted in a water bath.
- Beat room temperature butter with sugar until fluffy. Then gradually add the eggs.
- Flour is sifted with baking powder. Sifted flour is introduced into the egg-butter mixture.
- Now prepare the workpiece. Chocolate is added to the dough. The components are mixed with a spatula.
- The oven is heated to 180 degrees. The refractory form is covered with parchment. The dough is poured into the mold. For baking, take about 20-25 minutes.
- Sugar is poured into a saucepan, melted. Caution is required. Otherwise, the caramel will be spoiled. Now pour in water. Waiting for the caramel to melt and dissolve. Now the liquid is heated and the gelatin is dissolved. After the gelatin has dissolved, strain the liquid.
- Pour half of the jelly into the mold. Removed in the refrigerator. After the jelly has set, continue cooking.
- Banana is peeled and cut. Then the banana is laid out on jelly. Pour the rest of the jelly on top. Put in the refrigerator until completely solidified.
- The form is covered with cling film, the biscuit is laid. Now prepare the mousse. The cream is whipped until creamy. Chocolate is melted in a water bath. Gelatin is diluted in hot water. Cottage cheese and sugar are beaten until sugar is completely dissolved. Continue to beat and add gelatin, hot chocolate, cream. All this is done quickly, as the mousse gradually hardens.
- Spread half of the mousse on the cake. Dessert is left in the refrigerator. Mousse has to grab on. Now the jelly is pulled out of the mold and placed on top of the mousse. After that spread the rest of the mousse.
- Leave the cake in the refrigerator for several hours. The finished dessert is decorated with chocolate. Bon appetit!
Such a delicacy will require phased preparation, as it consists of several parts. Harmonious taste is due to the correct step-by-step preparation.
Chocolate curd soufflé for cake
Such a chocolate-flavoured curd soufflé is considered a dietary delicacy. Properly selected ingredients guarantee maximum benefit, nutritional composition, minimum calorie content.
Ingredients:
- 500 grams of fat-free cottage cheese;
- 100 milliliters of skim milk;
- 2 tablespoons of natural honey;
- 2 tablespoons of cocoa powder;
- 15-20 grams of gelatin.
Cooking method:
- Gelatin is poured into a glass of cold water. It will swell in about half an hour.
- Now add milk, cocoa, honey. Put the workpiece on a low fire. The workpiece is heated until the cocoa is completely dissolved. Boiling should not be allowed.
- Add cottage cheese. Stir thoroughly.
- Send all the ingredients to a blender. Whisk thoroughly until smooth.
- Pour the soufflé into molds and refrigerate. The soufflé is infused for at least 2 hours. It is advisable to leave the soufflé overnight.
- Before serving, the chocolate diet soufflé is decorated. Such a delicacy will replace a full-fledged soufflé cake.
The pleasant taste and dietary composition of curd soufflé will appeal to many losing weight girls who want to taste a treat.
Proper preparation of a classic or sophisticated soufflé for a cake according to a recipe becomes possible for novice housewives.
It happens that very quickly I would like to serve a multi-layered gourmet dessert to the table, but there is absolutely no time for baking. Although it may be a matter of motivation, the desire to undertake something difficult, but this is not the point.
Protein cream soufflé will help you out in such a situation, especially since it can also be served as an independent dessert. This is a light and airy product, very simple and fairly quick to prepare.
Souffle is in harmony with ready-made biscuit, waffle and other cakes.
So, consider a delicious recipe for protein soufflé cream. Most importantly, remember that the products used must be the freshest, otherwise you will not feel its tenderness, but simply forget about airiness!
Exquisite soufflé dessert was previously, as it is now, used as part of cakes, pastries, and as an independent confectionery masterpiece. They say that only talented confectioners make a real soufflé, invented back in the 15th century: it hides the most delicate creamy filling underneath.
Then in the Middle Ages, dessert was not so airy, only modern kitchen appliances and products allow you to create real culinary masterpieces. During the 18th century, two types of soufflé were invented: a dessert product and a non-sweet one. Both delicacies were served only at the tables of the elite and at balls.
Soufflé became an accessible dish for the population only by 1742, when the dessert recipe was put on display through the publication on the pages of the French book "Le Cuisinier Moderne" with culinary recipes. The book was published and written by the then-famous traveler, writer and culinary specialist Vincent La Chapelle (Vincent de la Chapelle).
Ingredients for 4 servings
5 chicken egg whites
1 and ½ cups sugar sand
2 tbsp. spoons of crystal gelatin
9 st. tablespoons of boiled and chilled drinking water
2 teaspoon citric acid
Inventory
hob
saucepan
tablespoon
detachable form
fridge
How to make protein cream soufflé at home
Immediately soak the crystalline gelatin to swell. To do this, use 9 tablespoons of boiled and cooled water.
After a while (about 1 hour or 1.5 hours), the swollen gelatin should reach the desired state.
Pour the jelly mass into a bowl that can be put on fire.
We warm over low heat, stirring constantly, not allowing to boil, but until the gelatin crystals are completely dissolved.
Separate whites from cold eggs.
Add dry ingredients to the proteins: gradually sugar and citric acid. Beat the sugar-protein mass until the crystals of the dry ingredients dissolve.
When you already see that the protein mass becomes thick and persistent, it means that granulated sugar and acid crystals have dispersed.
Now is the time to pour in the jelly liquid. We do this gradually, without turning off the mixer, in a thin stream.
So the tender and porous soufflé is ready.
We do not leave it alone for a long time, we apply it immediately to the prepared cakes.
By the way, I came across an interesting idea regarding the creation of a cake with cream soufflé, which you don’t have to bother with at all - just use store-bought cakes. After all, earlier, for example, I used such cakes only for custard or condensed milk.
The taste of our creamy mass will remind you of Ptichye Moloko sweets, beloved by many. So let's not get lost - we will make such a dessert. In a detachable form at the bottom, lay the finished biscuit base. Next, spread the soufflé on top - send it to the refrigerator to solidify. From above we will close the cream with warm (!!!) melted chocolate so that the soufflé does not disperse from the elevated temperature. We get our favorites, but on the scale of a cake.
You can make exquisite baskets filled with our cream soufflé. It is permissible to give a shade to the soufflé using, which we mix at the end of whipping. Ready-made baskets can be purchased at almost any supermarket. We decorate the "Baskets" with everything that is at hand, and we get a beautiful and.
In the international culinary market, soufflés are frothy foodstuffs. Confectioners, on the other hand, have their own opinion on this matter, for them soufflé is a very “airy” dessert cream made on the basis of sugar syrups or fruit puree and even ordinary custard. This dish is ideally cooked in a water bath, and “Airiness” is created with the help of beaten egg whites with the addition of grated yolks in order to fix the finished cream.
Chocolate
A very simple and delicious soufflé recipe. And you can serve it as a separate dessert dish (you get a light cake without a cake), or pour it on any cake and put it in the refrigerator to harden.
We will need:
- Milk 150 gr;
- Sugar 75 gr;
- Egg yolks 4 pcs;
- Gelatin 12 gr;
- Cream 300 gr;
- Cocoa 1 tsp
Recipe:
- 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.
- When the mass has cooled slightly, carefully introduce the gelatin soaked in a small amount of water and mix thoroughly. Beat the cream well separately, and then pour it into the cream and beat it all together again.
- After that, it is immediately necessary to pour the resulting cream into molds and take it to the refrigerator to infuse. Vanilla soufflé is also made in the same proportions, only vanilla sugar is taken for the place of cocoa.
In the photo - a chocolate soufflé cake:
strawberry
Ingredients:
- Strawberries - 400 gr;
- Sugar or powdered sugar -300 gr;
- Lemon - 1 pc.;
- Gelatin 30 gr.
Cooking progress:
- In the beginning, you need to completely defrost the strawberries, 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.
- When the resulting mass swells, pour lemon juice mixed with sugar into it. We put this mixture on the stove in a water bath or on a very low fire and slowly heat it up. No need to boil!
- When the mixture becomes smoother and all the gelatin disperses, remove from the stove and let it brew and cool for 10-20 minutes.
- As soon as the mixture has cooled, beat the whole thing with a mixer at high speeds, well, or by hand. In this case, the mixture should brighten and increase in volume.
- We cover the forms with parchment paper (if without 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.
- Then we take out the soufflé, carefully remove the paper and cut it. All!
Soufflé for a layer of cakes “Cloudy”
Ingredients:
- Gelatin - 20 gr;
- 2-3 proteins (depending on the size of the egg);
- Water - 0.5 tbsp.;
- Sugar 0.75 st.;
- Citric acid - 0.25 tsp;
- Condensed milk - 1 can;
- Butter - 200 gr.
Cooking progress:
- Soak gelatin in 0.5 cups of water for about ten minutes. Then pour it into a saucepan and add half the sugar (from 0.75 tablespoons) and half the citric acid (from 0.25 tsp). We put this mass on the stove and heat it so that the gelatin dissolves completely.
- Separately, you need to beat the proteins with the remaining acid. Beat until foam is obtained. For three times, add the sugar that remains to the egg whites.
- Then carefully (in a thin stream) pour the warmed gelatin with sugar into the protein mass. Beat the condensed milk separately with softened butter, and pour it into the saucepan with the cream all the time stirring with a mixer. Soufflé is ready! It remains only to put it on a biscuit or cake.
Caramel
Ingredients:
- Cream 500 ml;
- Condensed milk 1 can;
- Gelatin 20 gr.;
- Milk 1st.
Cooking progress:
- Cook a jar of condensed milk over low heat for about 2 hours.
- Then let cool and mix the boiled condensed milk in a saucepan with a glass of milk.
- Slightly warm, and add the gelatin soaked in water. Then we again heat this mass a little and leave it to infuse so that the gelatin “seizes”.
- Separately, whip the whipped cream and gently mix with the main mass.
- We put the finished cream in the refrigerator or collect a cake from it. It turns out a very airy, milky-caramel soufflé.
Sour cream
Ingredients:
- Sugar 0.5 tbsp.;
- Sour cream 30g;
- Gelatin 2 tsp
A very simple soufflé recipe, goes well in a cake with fruit cream. Cooking progress:
- Soaked in a small amount of water (0.5 tablespoons of boiled water), heat the gelatin over low heat or in a water bath so that the gelatin seizes.
- Beat sour cream with sugar with a mixer and add already warmed gelatin.
- Gently whip the cream and that's it! The soufflé filling for the cake is ready. We put it in the refrigerator or put it on a shortbread or biscuit.
fruity
Ingredients:
- Canned apricots 1l (you can use peaches or pitted cherries);
- Cottage cheese 300 gr.;
- Powdered milk (optional) 3 tbsp. l.;
- Sugar 5 tbsp. l.;
- Gelatin 10 gr.
Cooking progress:
- Peel apricots (if any). Cut and grind in a blender until you get a puree. Pour the puree into a saucepan, put on the stove and bring to a boil.
- As soon as it boils, add gelatin to the resulting mass (previously diluted in a glass of apricot compote). After this, the puree should boil for a couple more minutes so that the gelatin thickens.
- Remove from stove and let cool to room temperature. When it cools down thoroughly stirring several times, gradually add sugar, cottage cheese and milk powder.
- Then again beat the already prepared cream with a mixer and put it in the refrigerator in this form or put it on the cake.
The video tells how to make a cake with fruit soufflé:
Curd
To make a curd soufflé for a cake, we need:
- Cream 400 ml;
- Curd 500 ml;
- Sugar 1 tbsp.;
- Gelatin 20 gr;
- Milk 0.5 tbsp.
How to cook:
- Mix half a glass of sugar with cream and beat well with a mixer.
- Mix the remaining sugar with cottage cheese and vanilla and beat separately.
- Dilute gelatin in milk, let stand for 10 minutes and heat this mixture a little on the stove so that the gelatin “seizes”. You can't boil!
- Then cool the milk with gelatin a little and pour it into the cottage cheese, put the whipped cream there and mix the prepared mass well.
- You can either put it in the fridge or put it on biscuits.
On the video - cooking curd soufflé cake:
berry
Ingredients:
- Gelatin 20 g.
- Cream 200-250 ml.
- Eggs 2 pcs.
- Sugar 250 g.
- Berries (any edible, several types can be used at once) should be thoroughly washed, pitted and ground in a blender to a puree state.
How to cook:
- In a large saucepan, bring the berry puree to a boil. As soon as it boils, carefully stirring three times, add sugar.
- After that, the berries should boil for another 10-15 minutes and add gelatin pre-soaked in water to them and boil for a couple more minutes while stirring. Then remove the puree from the stove and let it cool to room temperature.
- Separately mix the egg whites with two tablespoons of water and a pinch of salt and beat well.
- Pour the proteins in a thin stream into the main berry mass and mix everything.
- Then, at the end, you need to gradually add cream to the finished cream, mix thoroughly and refrigerate well, or put it on the cake.
Bon appetit!
Body cream soufflé differs from other caring bases in its texture and composition. It has an airy, slightly porous texture, like whipped cream - that's why he fell in love with many girls. The cosmetic product gently cares for the skin of any type, improves 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, in contact with the skin, is absorbed instantly. But this is the description of an ideal product. But in reality, things can turn out a little differently. Soufflé creams are produced by several brands.
Faberlic
The company introduces 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, lumps form when applied to the skin, but they quickly spread over the surface and do not leave a sticky film.
The tool moisturizes and gives elasticity to the epidermis due to the proteins and oil components in the composition.
Avon
In the line Planet Spa» you can find an unusual cream of the 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 most dry and sensitive skin. The cream has a slightly sweet smell, absorbs into the skin quickly, gives a velvety feeling after a few minutes after application.
In another line Skin So Soft» presented cream " golden pleasure". The name alludes to the pleasant sensations of use, and this is true. The composition contains oil andibors, lavender and vanilla - all these components melt on the skin, leaving only a trail of aroma.
Loren Cosmetic with the popular "Vita Milk" series
Available in several flavors: milk-banana, grape and apricot. The differences in composition are only in the smell, which are very intense. Presented in large volume, but have a liquid consistency, which is not characteristic of soufflé creams.
The main differences between these products are a bright plume and skin nutrition.
"Beauty Cafe"
The brand produces a moisturizing soufflé for the body. It is quite easy to use: the product has air components, which, when it hits the epithelium, are immediately absorbed. According to the manufacturers, it consists of 98% natural ingredients. Souffle is suitable for intensive nutrition of the epidermis, restores water balance, has a slight matting effect.
Oriflame
The brand presents a perfumed body cream soufflé "Eclat Femme". Due 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", an unobtrusive fragrance stays on the skin for a long time. The consistency itself is pleasant, quickly penetrates the epithelium and leaves no traces.
Airy chocolate soufflé
Ingredients:
1 sachet of vanilla sugar
200 ml heavy cream
150 g chocolate
300 g cottage cheese
1 teaspoon gelatin
1 st. a spoonful 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 that, pre-pounded cottage cheese, powdered sugar and vanilla sugar are added to it. The mass is thoroughly mixed and whipped with an electric mixer.
Cream is whipped in a separate container. Gelatin should be poured with hot water and wait for it to swell. Then it is poured into the chocolate-curd mass, to which chocolate liqueur and whipped cream are added next.
The resulting mixture is stirred. Soufflé for the cake is ready!
fruit soufflé
Ingredients:250 g cream with 30% fat
500 g peaches
0.5 ml yogurt
20 g gelatin
250 g sugar
70 g pistachios
How to make fruit soufflé:
First of all, you need to soak the gelatin in water until completely swollen. Fresh peaches are peeled and ground in a blender to form a puree. Gelatin, yogurt and 3 tablespoons of sugar are added to the fruit.
Cream and the remaining granulated sugar must be whipped until a thick foam. After that, peach puree and whipped cream are combined. Pistachios are added to the mixture, which must be ground.
Fruit soufflé is ready!
Soufflé "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 cook soufflé "Bird's milk"
Gelatin must be soaked in cold water, where it will be until it swells completely. This will be approximately 30 minutes. For soaking, you need 0.5 cups of water. After the gelatin has swollen, half of the volume of citric acid and half of granulated sugar are added there.
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 proteins.
First, the proteins are whipped with citric acid using a mixer until a good foam is formed. Sugar is added to the mixture several times. Everything is whipped until a viscous thick mass is formed.
Next, a hot solution of gelatin is poured in, while it is not recommended to stop the whipping process. So the proteins are processed with boiling water to avoid salmonellosis. Butter at room temperature is combined with condensed milk.
Soufflé "Bird's Milk" for the cake is ready! It can be served to the table not only with cake layers, but also as a separate airy dessert.