Airy soufflé: recipe with berries
Content
What to treat your family with on a hot summer day? Ice cream is no longer appealing. But this airy, tender and unusual soufflé cake is just what you need. Here's a recipe, by the way, it's not complicated...
A bit of history
In the late 18th century, a fascinating and highly unusual dish known as "soufflé" began appearing on the tables of French restaurants. This marvelous dish was invented by the then-famous chef Monsieur Beauvelier. The soufflé recipe was immortalized in the culinary journal L'Art du cusinie as early as 1814.
The original version of this dish involves combining two mixtures. The first is a mixture of yolks and any other ingredients, and the second is the egg white foam. The soufflé, as the classic recipe dictates, is baked in the oven. But today, a variety of delicious no-bake soufflé cake options have emerged.
Berry Soufflé Cake
What's hidden beneath this thin layer of jelly and fragrant berries? Mmm… A delicate mousse that melts in your mouth like a snowflake in your palm, leaving a vibrant berry aftertaste and an irresistible urge to take another bite…
This soufflé cake recipe doesn't require much effort or expensive ingredients. Even a novice cook can make it. For the cake, you'll need:
- sweet pastry sheet - 1 pc.
- berry mix - 400 g
- sugar - 100 g
- water - 1/2 cup
- gelatin - 18 g
- heavy cream 33% - 250 ml
- berry juice (red shades) - 1 tbsp
- selected berries for decoration
To create a fabulously delicious and beautiful dessert, you'll need a little time, inspiration, and desire. First, prepare the cake base: roll out the dough, shape it according to the size of the springform pan you'll be using, and bake in the oven until done.
Next, you need to make the gelatin solution. Dissolve 10 grams of gelatin in warm water. While it's swelled, rinse the berries and puree them through a sieve or blend them, which is much faster and more effective. Combine the berry mousse and gelatin, adding clean water. Stir and heat. When the mixture begins to bubble, remove from the stove.
Whip the well-chilled cream with sugar until creamy and, as the recipe calls for, fold into the cooled berry mixture. Line a springform pan with parchment paper and place the cake layer inside. Spread the mousse mixture on top, as shown in the photo, and refrigerate until set. This will take approximately 2-3 hours.
Meanwhile, prepare the cake filling. To do this, soak the remaining 8 grams of gelatin and combine it with the berry juice. When the cake has set, decorate the top with selected berries. Pour the filling over the entire cake. Let it set.
To give the cake a festive look, you can decorate it with whipped cream or meringue frosting. A wonderful, refreshing mousse cake is ready. This recipe is perfect for any sweet tooth who loves refined and light French desserts.
Three-layer no-bake cake
Another amazing dessert recipe is this no-bake three-layer soufflé cake. It's easy to make, and the results are simply stunning.
Ingredients:
- shortbread cookies - 300 g
- cocoa - 4 tbsp
- butter - 100 g
- strawberry curd - 1 pack (about 300 g)
- banana curd - 1 pack (about 300 g)
- chocolate curd - 1 pack (about 300 g)
- water - 400 ml
- powdered sugar - 6 tbsp
- gelatin - 3 packs (10 g each)
- heavy cream 33% - 450 ml
- banana - 1 pc.
- strawberries - 300 g
To make this multi-layered soufflé cake, you need to divide the cooking into 3 stages.
Step 1. Prepare the cake base. Crush the cookies, add 2 tablespoons of cocoa, and mix with softened butter. Pour this mixture into a parchment-lined springform pan and press it firmly. Refrigerate for 40 minutes.
Step 2. Make the banana mousse. Dissolve 10 g of gelatin in 10 ml of warm water. In a deep bowl, whisk the cream and 2 tablespoons of powdered sugar. Stir in the banana curd, then add the gelatin and a quarter of the water. Finally, fold in the banana puree. Spread the banana mousse over the cookie base and let it set.
Step 3. Prepare the strawberry mousse. Dissolve the gelatin in water. Whip the cream with powdered sugar and combine with the strawberry curd. Add the gelatin, 100 ml of water, and pureed strawberries. Spread the mousse on the set first layer of the cake.
Step 4. Make the chocolate mousse. To make it, repeat the recipe for the first two layers, but use chocolate curd and add 2 tablespoons of cocoa powder to the mousse. Pour the final layer as shown in the photo and refrigerate until completely set.
Voila! Your three-layer soufflé cake is ready. You can decorate it with buttercream, but it looks amazing without it.
Simple soufflé cake
Along with intricate and layered desserts, there's a wonderful, simple recipe for a "Bird's Milk"-style cake. Delicate and airy, it'll delight both children and adults at the holiday table.
Ingredients and recipe:
- egg whites - 3 pcs
- sugar - 210 g
- citric acid - 1/4 tsp
- gelatin - 10 g
- shortbread cookies - 200 g
- butter - 100 g
- a bar of dark chocolate
First, you need to make the cake base. Finely crumble the cookies and mix them with 70 g of melted butter. Place everything in a suitable springform pan. Refrigerate the cake to set.
To make the soufflé, dissolve the gelatin in warm water. Then beat the egg whites with a couple of crystals of salt until stiff peaks form. Gradually add the sugar and citric acid. The acid, by the way, brightens the egg whites beautifully, making them snow-white. Combine the cream and gelatin, stir, and spread the mousse onto the cake layer.
Place the mixture in the refrigerator to set. Meanwhile, melt the chocolate in a saucepan and mix with the butter. Pour the prepared glaze over the soufflé cake. Serve with tea or coffee. Garnish with cream, berries, or fruit.
