Bakery products

Souffle cake


Souffle Cake Ingredients

Sponge base:

  1. eggs 3 pcs
  2. sugar 100 g
  3. premium wheat flour 100 g
  4. vanilla sugar 1/2 tsp
  5. salt pinch

Cupcake base:

  1. eggs 2 pcs
  2. sugar 100 g
  3. butter 150 g
  4. premium wheat flour 200 g
  5. liquid sour cream 100 g
  6. salt pinch
  7. 1/4 tsp baking soda
  8. table vinegar for quenching soda
  9. vanilla sugar 1/2 tsp

Sand base:

  1. butter 200 g
  2. premium wheat flour 300 g
  3. icing sugar 100 g
  4. egg 1 pc
  5. table vinegar for quenching soda
  6. vanilla sugar 1/2 tsp
  7. 1/4 tsp baking soda

Impregnation syrup (for biscuit and cupcake base):

  1. canned peach syrup 1/2 cup
  2. lemon juice 2-3 tbsp
  3. brandy or cognac 3 tbsp

Souffle:

  1. gelatin 2 tsp
  2. peach yogurt 500 g
  3. lemon juice 1/2 lemon
  4. cream (33%) 250 g
  5. sugar 2-3 tbsp
  6. vanilla sugar 1 sachet

Peach Jelly:

  1. Gelatin 1 tsp
  2. Canned Peaches 1 Bank
  3. Sugar to taste
  4. Lemon juice to taste
  5. 1/2 cup orange juice

To decorate:

  1. Mint leaves to taste
  2. Berries to choose from: blueberries, currants, blackberries, strawberries, raspberries to taste
  • Main ingredients: Peach, Yogurt, Butter, Cream, Flour, Sugar
  • Serving 8 servings

Inventory:

Bowl, Mixer, Whisk, Tablespoon, Tea spoon, Cake mold (detachable)

Souffle cake making:

Step 1: Prepare the basis for the cake.


First of all, decide on what basis you will prepare the souffle cake. Sponge cake will be the most juicy and tender.
So, the biscuit base. Beat eggs with sugar until thick and lush.

Mix gently sifted flour, salt, vanilla sugar. If you want to play it safe, you can add a pinch of soda.

Transfer the biscuit dough into a greased form, smooth the surface and bake in a preheated oven at a temperature 200 degrees about 15-20 minutes. In the baking process, do not often look into the oven, do not slam the door, otherwise the biscuit will “sit down”. To check the readiness of the biscuit, pierce it in the center with a toothpick, if it remains dry, then it is ready and can be removed from the oven. Leave the biscuit in shape until it cools completely.
For those who decide to prepare a cupcake base. Remove the butter and eggs from the refrigerator in advance to warm them to room temperature. You cannot beat cold butter, and if you add cold eggs to the beaten butter, it will turn into flakes and you will not get a creamy consistency of dough.
Beat butter at room temperature with sugar until lush, light. Add eggs one at a time and continue to beat. Then add flour, salt and vanilla sugar, add soda, slaked vinegar and sour cream. The recipe contains 100 grams of sour cream, but it can be of different density and fat content, so do not add all at once, it may take a little less. But a little more may be required. Ready dough should be of medium density. Put it in a greased form and bake in a preheated 180 degrees until cooked, about 15 minutes.
Sand base is the easiest and fastest option. You do not need to do anything in advance. Remove the oil from the refrigerator, throw it in a bowl of flour and chop with a knife. Add all other ingredients: sugar, egg, salt, soda (slaked with vinegar) and knead the dough. Roll out the dough and shift it then into the form of torment. Everything can be made much simpler: divide the dough into small pieces and evenly distribute them in a form that must be pre-lubricated with oil. Mash the pieces of dough into a solid cake. Do not worry while baking it will even out anyway. Before you put the cake in the oven, be sure to chop it with a fork in different places so that bubbles do not form. Bake shortbread cake in preheated 180 degrees oven until golden brown. It is easiest to remove it from the mold after it has completely cooled down.

Step 2: Cook the souffle, syrup and jelly.


Cream and yogurt should be directly from the refrigerator, well chilled. Soak the gelatine for the souffle with a small amount of water (2-3 tbsp.) About 15 minutes. Beat cream with sugar in a thick, dense foam, add yogurt to them, mix until smooth. Yogurt should be taken thick, which is eaten with a spoon (for example, with a fat content of 3.2%), and not drinking.
Squeeze the juice of half a lemon into gelatin and mix until it is completely dissolved, slightly warm. Pour the gelatin with the juice in the souffle a little warm so that it does not instantly freeze from the cold of cream and yogurt (if it solidifies immediately, then it will not be possible to mix it later), mix. Place the finished souffle in the refrigerator.

Open a can of peaches and pour the peach syrup into a suitable container. Part of the syrup will be impregnated, the other on 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 alcohol, of course, do not add). Leave the syrup to cool. Cooking jelly. Syrup in peaches is colorless, to make a beautiful bright jelly, add orange juice to it. Heat a little syrup, add sugar, prepared gelatin (pour it in advance with 1 tablespoon of cold water for 10 minutes and add lemon juice) and stir until it is completely dissolved. Then add the orange juice. Try adding more sugar if needed.

Step 3: Collect the souffle cake.


Cake is best assembled in a mold with removable sides. Lay out the foundation. Soak sponge cake and cupcake evenly with cooled syrup. If you have sand cake, then he doesn’t need impregnation. Spread the souffle on top. Flatten it and place the cake pan in the refrigerator. We need the top layer of the souffle to freeze a little, become elastic and peaches can be laid out on it calmly. Check the readiness of the souffle with your finger: if the surface is springy and the finger does not fall, then you can get it.
Peaches in the jar can already be sliced ​​or in the form of halves, in the latter case you need to cut them into slices.
Put peaches on a souffle, in random order, or you can show artistic abilities and depict any pattern. Pour peaches with half jelly. Important! The jelly should cool completely, if it is even a little warm, it will dissolve the souffle. Return it to the refrigerator to freeze the jelly. Then take out the cake and pour the remaining half of the jelly, lay the berries and return to the refrigerator again. This time to complete solidification.

Step 4: Serve the souffle cake.


Remove the cake from the pan before serving. Before removing the sides, carefully go with a knife to separate the souffle and jelly from the edge. Cutting the cake is easiest with a warm knife (hold it in hot water for 10-15 seconds and wipe dry), with sawing movements, so as not to push peaches and jelly.
Enjoy your meal!

Recipe Tips:

- When planning to make such a cake, do not forget that he needs to stand in the refrigerator for at least one hour so that the souffle and jelly freeze well. And even better 4-5 hours, so that the cake can be easily removed from the mold and just cut.

- The cake can be made in a rectangular shape (the base must also be baked in it, respectively), only the sides during assembly will have to be completed from thick cardboard. With a mold area of ​​23 cm by 30 cm, the cake will not be high, about 4 cm. If your round shape is also with low sides, then they can also be completed using sheets of cardboard.

- The cake can be prepared without any basis - only soufflé and jelly. Before pouring the souffle into the form, the bottom must be covered with parchment.