Soufflé cake: made with cottage cheese without baking
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Curd soufflé cake is an unusual, but very tasty dessert. There are many different ways to prepare it. Some cooks pair it with a sponge cake base, while others make this cake without using an oven or baking anything. We'll share with you just such a recipe for this amazing and incredibly tender dessert.
No-bake soufflé cake
The beauty of this unusual cake isn't just that it can be made without an oven, as many home cooks aren't particularly fond of the oven and prefer to avoid it. The ingredients in this cake, thanks to the lack of heat treatment, retain all their beneficial properties, making this wonderful cake a treat for everyone. Furthermore, this luxurious cake has three layers, each with a distinct flavor, making this dessert truly incredible. To make it, gather the following ingredients:
For the soufflé base:
- 4 tablespoons of milk;
- 300 grams of plain cookies;
- 75 grams of butter;
- 3 teaspoons cocoa.
For the soufflé:
- 450 milliliters of cream 33%;
- 900 grams of cheese/curd dessert of different flavors (300 grams of each);
- 6 tablespoons powdered sugar;
- 3 packets of gelatin;
- 100 grams of dark chocolate;
- 1 packet of vanilla sugar.
Cooking process
So, we start, of course, with the base. We crush our cookies into crumbs. You can do this by hand, using a glass bottle or rolling pin, or with a blender. Add softened butter, cocoa powder, and milk to the cookies. Mix everything thoroughly. The result should be a stable mass that can be shaped into any desired shape.
Next, take a container, preferably a baking pan with removable sides. Grease the bottom with butter, then spoon in the cookie mixture, spreading it evenly around the entire bottom, making sure to create a small edge. Then, place the container with the cookie base in the refrigerator.
The next thing you need to make is the soufflé. And not just one, but three. For these, you can use ready-made desserts that come in cups, in three different flavors. For ours, it's strawberry, dried apricot, and chocolate-vanilla. Of course, you can also use regular cottage cheese, divide it into three parts, blend it, and create the same flavors using flavor enhancers or natural ingredients (add strawberries, dried apricots, and, accordingly, cocoa and vanilla before blending).
Dissolve the gelatin in cold water (about 50 milliliters) and let it sit for five minutes. Next, beat the curd (whichever type you use) with powdered sugar using a mixer. Separately, beat the cream with a mixer until fluffy. Next, take the gelatin, which should have swelled slightly by now, and place it on the stove. Heat it, stirring, but do not bring it to a boil.
Add the hot gelatin to the whipped cottage cheese. Pour it in a thin stream, whisking everything with a mixer at high speed. Then add the cream and whisk again. Spread the resulting mixture in the pan, on top of the cookies. Meanwhile, make another layer of soufflé, this time with dried apricots, using exactly the same principle as the strawberry one. Carefully place it on top of the strawberry one, distributing it evenly.
Our final, top layer is chocolate. We prepare it the same way as the previous two. However, before whisking the curd mixture with powdered sugar, melt the chocolate in a double boiler and add it to the curd, along with a packet of vanilla sugar or a pinch of vanillin. Place the chocolate soufflé layer on top of the dried apricot layer, smooth it out, and refrigerate. Our cake should sit there for at least three hours, or even better, overnight.
Before serving, remove the sides of the pan, running a thin knife around the edge of the pan to make them easier to remove without damaging the dessert. Decorate the top of our soufflé cake however you like. This could include grated chocolate, powdered sugar, various flavored toppings, or even fresh berries or fruit. Feel free to give free rein to your imagination and preferences.
