Recipe for chocolate cake with soufflé. Soufflé for the cake - recipe with photos of the bread and porads from the finest culinary masters. Sira and gelatin

In French, the word “soufflé” has a wide meaning, which is not only a dessert but also a storage component of the soufflé. Today you can enjoy, for example, ribne soufflé. However, the classics are being lost by everyone’s favorite “Bird’s Milk”, which serves as a source of inspiration for cob cooks.

Soufflé “Bird's milk”

Ingredients:

Egg whites – 7 approx.; - gelatin – 20 g; - tsukor – 1 bottle; - vershkova butter – 150 g; - condensed milk – 200 g; - citric acid – 1/4 tsp.

To prepare the gelatin soufflé, first soak it in cold water. Showroom hour – 30 hvilin. You need to take half the bottle.

Add half the zukru and half the volume of citric acid to the water with the stiffened gelatin. Heat the gelatin mixture, without bringing it to a boil, until the gelatin and curd are completely dissolved. While the mixture is heating, cook for an hour the mixture of proteins and citric acid that is left over. First, beat the whites with citric acid in a mixer until smooth.

The mixer should be completely dry, the whites should be cold, otherwise they won’t be beaten

In many cases, you need to add zuccor to the whites and beat until a thick mass is formed. Without whisking, carefully pour in the hot gelatin mixture. In this manner, the whites are sprinkled with dill to prevent salmonella.

Combine condensed milk with top butter at room temperature. Whisk the egg whites, continue beating, and carefully add in the condensed milk. As a result, the paste appears to be thin and thick, as it thickens on the eyes. The soufflé for the cake is ready.

You can add vanillin to the soufflé to add flavor, rodzinok, peas or cognac.

Soufflé “Fruit”

Ingredients:

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

Gelatin must be soaked in water until it swells. Peel the skins of the peaches and puree them in a blender. Add gelatin, 3 tablespoons of zucchini and yogurt to the peaches. Beat any zukor with a mixer until it becomes thick. Next, combine the beaten tops and peach puree until you add the finely chopped pistachios. The fruit soufflé is ready.

Souffle- a herb that came to us from France, which was first prepared with beaten eggs mixed with various ingredients. Many people have said that the soufflé should be brought before desserts, but the great quantity of herbs prepared in this way will immediately become apparent.

It doesn’t matter what recipe you choose, the smut for the seasoning is eggs, which add lightness and a mixture of sour cream (creamy) consistency, which adds relish.

How to prepare wheat milk?

The most classic recipe for this herb – "Bird's milk". The relish that is known to the skin of childhood. It’s easy to get ready, but your family will be happy and happy.

What do you need?:

Eggs (whites) – seven pieces
Oliya vershkove – 160 grams
Tsukor – 1 bottle (cut)
Condensed milk – 200 grams
Gelatin - sachet (20 grams)
Citric acid - a quarter teaspoon

Information - cooking hour - 4 years (your 40 hours).

Detailed video recipe for Bird's Milk soufflé

Povitryane soufflé - what do you need to prepare?

Another variety of this herb is syringe soufflé. It is often used in various desserts and volai. Coming out already light and breezy, getting ready to go quickly and well food for children. To prepare such lasos, you will need:

Syre – two packages (take from briquettes, not granular ones)
Cucumber sand – ten tablespoons
Sour cream – 500 grams
Cocoa – five tablespoons
Milk – 5 tablespoons
Gelatin – 40 grams
Warm water - half a bottle
Tsukrove pechivo - 200 grams

Yak gotuvati:

Ready-to-eat soufflé cake with raspberries and hazelnuts

Recipe for a sweet and delicious sour cream soufflé

You will need:

Boroshno - 60 grams
Sour cream – 2 bottles
Chicken eggs – 5 pieces
Cucumber sand – half a bottle
Tsukrova powder – 30 grams
Lemon zest – 1 piece

All ingredients should be kept at room temperature – this will prevent a successful herb. Next, remove the eggs and sour cream from the refrigerator.

How to make a soufflé from yogurt to top a cake?

To prepare a soufflé with yogurt, all you need is gelatin, water, sugar and yogurt of any fat content. Melt gelatin in a water bath, adding chi zukor syrup.

The same mass is to blame. Cool the sumish and add yogurt to it. Mix well and immediately pour over the prepared tart, which you need to reserve later. before being caught.

Please while you are ready:

To ensure the soufflé is perfect, all components are cooked at the same temperature.
If you don’t have a blender or mixer, hurry up with the greatest wine If you take more than an hour, the result will be the same.
Plan to prepare the soufflé at a later time, so it will take an hour to catch it.
Add new ingredients to the mixture (this could be fruit, syrup or chocolate).

What to serve the herb with and what sauces to go with it?

Any version of the recipe can be supplemented with syrups, toppings, creams prepared independently, and the ingredients can be properly added to the recipe.

For example, it’s great for bird’s milk chocolate cream with top butter|mastila|, milk and dark chocolate.

Serve for dessert, before tea, first decorating the soufflé (or mix it with yogurt) with topping and mild mint. You can also sprinkle it with chocolate and cinnamon powder. Savory.

The sour cream soufflé cake is a very tender and savory herb, perfect for both drinking and tea. If a child doesn’t like to eat sire, then you definitely won’t be able to imagine such a dessert.

Preparing a cake with syringe soufflé is difficult. For this purpose, you need to make the soufflé correctly. Here's the recipe for soufflé with syrah:

Preparation:

Soak the gelatin in water and juice.
After swelling, heat over low heat or in a microwave oven until the wine is completely broken, so that the mass does not boil.
Cool.
Beat the cheese mixture vigorously with|iz| whole, mix with|iz| yogurt, add gelatin, beat.
Now pour the base into the mold - be careful so that it doesn’t get caught. Place it near the refrigerator. In a few minutes, the soufflé for the cake is ready.

Classic cake with syringe soufflé

To prepare a delicious Christmas Eve cake you will need:

2 eggs;
tsukor: a third of the bottle in the dough and the bottle is for the cream;
2 tablespoons of milk;
starch 1 tsp;
fluff (follows the instructions on the package);
2 tablespoons of top oil;
400 g siru;
300 g yogurt;
20 g gelatin;
half a bar of milk chocolate;
400 ml of whipping tops - required fat.

Preparation:

With pears and orange

Cheese soufflé cake with fruit, a delicious and completely low-calorie dessert. For this preparation you will need:

300 g of siru with a fat content of at least 9%;
120 ml milk;
2 pears;
orange;
20 g gelatin;
tsukor;
melena cinnamon.

Preparation:

Peach soufflé cake

This dessert is very light, prepared on a biscuit crust, and is suitable for skin. The dessert will become the right color for the Christmas table with a drive. For preparation you need:

I'll give you a bottle of Boroshna;
120 ml kefir;
half a bottle of tsukru;
egg;
half a teaspoon of soda, quenched with alcohol.

For the soufflé you need:

a sprinkling of fatty siru;
flasks of sugar powder;
10 g gelatin;
flasks of peach juice;
2 peaches.

Preparation:

Trisharovy

Triball cake turns out to be not just delicious, but an original dessert. The wine is even tender and fresh, just melt in your mouth. For the recipe for cheese soufflé cake you need:

300 g shortbread stove;
4 spoons of cocoa;
90 g of olive oil;
package of midnight siru (approximately 300 g);
a package of banana siru (approximately 300 g);
a package of chocolate siru (approximately 300 g);
350 ml plain water;
Cucumber powder;
30 g gelatin;
380 ml fatty tips 33%;
one banana;
280 g half-full.

Preparation:

You can taste the prepared cheese with this or that taste, or make it yourself by adding puree from hazelnut, banana, and cocoa to the cheese.

Video

We are preparing chocolate biscuit dough for the cake. Let's steam the cocoa. To do this, combine cocoa with a small amount of dill and stir until the sour cream is thick.

Beat the eggs with the cucumber at the maximum speed of the mixer for 10 minutes.
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Reduce the liquidity of the mixer to a minimum and smoothly introduce and thoroughly combine with fluff.
Then, without stirring the mixer, add the stronghold, sonyashnikov oil and cocoa. It is very important to follow the sequence of the products being introduced.
We transfer the dough into a springform pan, the bottom of which is covered with parchment paper and put into the oven for 30 minutes. The oven needs to be pre-heated to 180 degrees. We check the readiness of the biscuit using skewers. The sponge cake is ready as soon as the skewer becomes clean!
Ready cherry soufflé.
Gelatin is mixed with a small amount of water and dissolved. In the hour that we spend preparing the soufflé, the gelatin swells.
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At maximum speed of the mixer, beat the tops until about 3-5 thick. Reduce the liquidity of the mixer and gradually introduce cherry syrup in small portions.
Gelatin is melted in a water bath or in a micro-oven and introduced in a thin stream at the already beaten top with syrup. The mixer continues to operate on low speed. It is very important not to overheat the gelatin.
Remove the biscuit from the mold and cut it into three parts. The lower part, not attached to the parchment, is turned over the mold. The upper part of the biscuit is cut into sheets 3-4 centimeters wide (aligned with the height of the side of your form). When you remove the stitches, they are installed on the side of the shape as in the photo.
The bottom ball of the cake is dripping with cherry syrup. Then carefully place the cherries and water them.
Place cherry soufflé on top of the cherries and chocolate.
Tear the cherry soufflé and cover the remaining biscuit with a ball. Place the cake in the refrigerator for 2 years.
We decorate a cake for the gut with the cartoon Hello Kitty. We top the cake with additional oil cream for topping cakes.
We add cream using a spatula.
Place the cake in the refrigerator for 15-20 minutes. After this, the remaining cake is left to level and put back into the refrigerator.
Let's cover the cake. We feel the mastic on a silicone squeegee. Toward the hour of unrolling, let’s shape the cake. The thickness of the mastic is 1.5-2 mm.
Cover the entire cake with mastic.
We rip up the mastic, twist it again and cut off the excess.
Let's move on to the decor. We need confectionery equipment, fondant in three colors: white, pink and black, as well as silver mist.
We cut the end of the cake into diamond shapes and put the mixture into the skin.
Using white mastic, make an applique in the shape of the head of Kitty's gut and transfer it to the top of our cake. Robomo gut eyes, nose and bow. To complete the application, we highlight its contour with black mastic.
Cherry soufflé cake is ready!

For the cob, prepare biscuit. In a high bowl, sift the flour | thoroughly | add | add | cocoa. Strengthen the egg whites. Beat the whites into a stiff consistency, then add|add| zukor and beat until stiff peaks form. Continue beating, and remove one by one.

Put the form z|iz| Place the dough in the oven in the back and bake at a temperature of 180-200 degrees for about 35-40 minutes. Readiness to check with a dry toothpick. Cool the finished cake well and cut it into two parts.

Pour gelatin into yoghurt-sour cream mixture and mix well. Then add half a bowl at once with the juice you see and mix well.

Take the cake: place 1 sponge cake on the bottom of the mold (in a vikory form in which the sponge is placed), then add the soufflé and level.

Place another cake layer on top and press the bits into it. Place the cake in the refrigerator for about an hour until completely frozen.

Decorate the top of the delicious sponge cake made from soufflé with eggplant. I added a couple of drops of beet juice to a small amount of sour cream and mixed well. Then she applied sour cream on top of the glaze.

Have a nice tea!