Many of us dream of eating sweets and not get fat. It turns out that this is not a transcendental fantasy. The delicate texture and lightness of the low-calorie souffle cake - this is what can please the sweet tooth, worried about its shape.
This dessert is able to satisfy the needs of almost any person, because it is quite variable, and in its "arsenal" there are always a couple of unusual recipes that you did not even suspect about.
Sea of pleasure
There are really many options - here is a cake souffle with a biscuit, and on shortcrust pastry, and with cookies. You can generally exclude the flour component and make a clean souffle with a jelly and fruit decoration. So-called souffle cakes without baking are a great summer treat. In any case, such a treat is a real holiday. Souffle cake not only has amazing taste, but also is easy to prepare.
Try to please yourself and your loved ones today!
“Strawberry Pirouette” - souffle cake with strawberries without baking
To make this deliciously delicate dessert, you need a list of the following ingredients.
For shortcakes:
- 250 g of chocolate chip cookies;
- 250 g halva;
- half a glass of walnuts;
- 150 g of butter.
For souffle:
- 450 ml of heavy cream;
- half a glass of sugar;
- 30 g of gelatin;
- 1 kg of ice cream or fresh strawberries.
Cooking process
Passionate dance of the most tender strawberries and chocolate chip cookies with halva - do you already feel the anticipation of heavenly pleasure in the language? This is a simple souffle cake that will not take you much time and effort, but it will definitely lead all household members to complete delight.
First, grind halva and cookies into small crumbs. Nuts can be chopped in a coffee grinder.
Next, you need to mix all the components of the base with melted butter until a homogeneous composition is formed.
Then put the resulting dough evenly in a detachable form with parchment paper and send to the refrigerator until completely solidified.
After that, you need to do gelatin: fill it with half a glass of water and heat slightly over low heat, stirring constantly. A homogeneous liquid without lumps should form.
Next, using a coffee grinder, turn sugar into icing sugar. Then you need to whip the cream and powdered sugar into an airy elastic mass. Continue to beat with a mixer, introducing gelatin into this mass for a few more minutes. Strawberries are cut into thin slices.
Proceed to the “assembly” of the product: put strawberry slices with a thick layer on the frozen form and pour on top with a souffle cap. Place the treat in the refrigerator until it solidifies.
When the product completely hardens, you can begin to decorate it. Why so late? Because if you do this earlier, all the work will go down the drain - the non-frozen air mass will simply fall inside. On the cake you need to lay out strawberry plates, moving from the middle towards the edges, layer by layer. If you have a couple of mint leaves at home, feel free to send it to complete the composition.
So our light souffle cake is ready. You in your own practice can make sure that even at home you can achieve the result, as in a candy store. It is enough to tinker a little with souffle and decoration. You can even capture the results on camera and be sure to share the result of your preparation and the recipe with friends.
And yes, any berries, whether raspberries, blueberries or currants, are suitable as a fruit filler. Here it all depends on your imagination and personal preferences.
Peach biscuit souffle cake
This is another option that is “easy” and delicious to complete the festive meal, as the dessert contains low calorie content, but at the same time it is distinguished by its excellent design and wonderful delicate taste.
This delicious treat will be appreciated by those who constantly diet.
For cooking, you will need the following products.
Ingredients for Biscuit:
- 150 g of sugar;
- 150 g of flour;
- 3 eggs;
- half a teaspoon of vanilla sugar;
- a pinch of salt.
For impregnation you will need:
- half a glass of fruit syrup;
- 3 tbsp. l cognac;
- 4 tbsp. l lemon juice.
Ingredients for Souffle:
- 500 g peach yogurt;
- 300 g of 33% cream;
- half a glass of lemon juice;
- 4 tbsp. l Sahara;
- 2 tsp gelatin;
- 1 sachet of vanilla sugar.
For jelly:
- 1 can of peaches;
- half a glass of orange juice;
- 3 tsp gelatin;
- lemon juice;
- sugar.
In order to decorate the cake, you will need:
Cooking
To begin, beat the eggs with sugar until you get a lush mass. Then we introduce the sifted wheat flour in portions, add salt and vanilla sugar to taste. Add a little soda if desired. Lubricate the baking dish with oil, fill it with the obtained biscuit dough and bake for 20 minutes at a temperature of 200 degrees.
The readiness of the dessert is determined using a toothpick, and then cool in shape. To make soufflé, take yogurt and chilled cream. Beat cream with sugar until a thick foam is formed, add thick yogurt, mix until smooth.
Soak gelatin in a small amount of water for 15 minutes. Then add lemon juice to it and warm up the mixture a little. Pour the souffle, mix. Put the resulting mixture into the refrigerator.
Next, pour the syrup and cans with canned peaches (one part will be needed for impregnation, the other is useful for jelly). In the first part, add granulated sugar, warm, pour in lemon juice, cognac or brandy, cool.
To make jelly, add orange juice to the syrup, heat, pour sugar. Pour gelatin with a small amount of cold, add lemon juice, pour into syrup.
Then mix the mass, add orange juice and sugar if necessary. We spread in the form with removable sides ready cake. Soak it with cooled syrup, spread the souffle. We put in the refrigerator and wait for the top layer to solidify.
Next, cut into slices peaches, spread on the surface of the cake, fill with half jelly, again put in the refrigerator. We take out the cake and fill in the remaining half of the jelly. Return the cake to the refrigerator until completely frozen.
Serve the cake by first separating the souffle from the edge of the mold with a knife. Cut it with a warm knife (dip in warm water). Next, we decorate the biscuit cake with peach soufflé - on the top layer you need to lay out strawberries and fresh mint leaves.
Cake without baking with banana-chocolate souffle "You will lick your fingers!"
This cake is much easier to prepare than its biscuit counterparts, but its taste is not inferior to one iota! Feel free to cook it on the festive table - it will become a delightful decoration of any evening.
To make a souffle cake with cookies, you will need the following products:
- 450 g sour cream;
- 250 g of cookies;
- 50 g butter;
- 10 g of gelatin;
- 2 bananas;
- half a glass of milk;
- 5 tbsp. l granulated sugar;
- cocoa.
Cooking
First, grind the cookies in a blender. Melt the butter in a water bath (possible in the microwave), mix with crumbs.
For cooking, we take a detachable form, cover it with parchment, pour in a lot, ram it and let it stand for 15 minutes in the refrigerator.
For 15 minutes, pour the gelatin from the bag with a small amount of room temperature water, then heat it in a water bath until it is completely dissolved, without bringing to a boil. Mix sour cream with sugar.
Separately, mix cocoa, sugar and milk, warm over low heat for a couple of minutes. We cool the resulting mass, mix with sour cream. Pour gelatin and mix. Cut the bananas lengthwise, then each half another 4 parts across.
We spread the pieces on the frozen cake, pour the cream on top, leave the dessert in the refrigerator for five hours. We take out the finished souffle cake from the mold, remove the paper and decorate.
Currant Dessert Souffle
Cooking such a treat will not be difficult, but it will bring a lot of joy to your home.
So, to make a simple souffle cake you will need:
- 3 egg yolks;
- 150 g of water;
- 2 tbsp. l currant puree;
- 2 tsp gelatin.
Cooking
Beat the protein to the peaks, grind the currant berries in a puree. Pour separately gelatin with water and add sweetener. We put the mixture on fire, stir until completely dissolved. Add the gelatin to the protein, beat, add the currant puree. Beat everything with a mixer.
We shift the souffle into a special form, let it cool slightly. We send it to the refrigerator for solidification for several hours. Carefully remove the souffle cake after solidification and cut into pieces.
It can be served as a light dessert.
Blueberry Waltz
For the preparation of souffle cake, according to this amazing recipe, you will need the following ingredients:
- 350 g shortbread cookies;
- 300 g raspberries;
- 300 g blueberries;
- 1 cup of sugar;
- 250 g butter;
- 250 ml cream;
- 300 g of cottage cheese;
- 30 g of gelatin;
- 1 sachet of vanilla sugar.
Cooking
It is not only a light dessert with a refined taste. This is Olympus of taste, the triumph of sweetness and tenderness!
Such a delicacy allows us to plunge into the atmosphere of the summer heat, when a cool dessert with blueberries fits perfectly into the surroundings.
Grind shortbread into small crumbs - the smaller the better. Next, you need to place blueberries and raspberries in a blender bowl and process until mashed.
Add sugar and vanillin to the berry mixture, mix well. Grind the cottage cheese, connect it to the berry puree, mix again in a blender.
Dilute gelatin with water and heat the mixture a little over a fire. Enter the gelatin composition in the curd and berry mass and mix or beat with a blender.
Whip the cream until a dense foam and mix with the rest of the dessert. Put the souffle on the base, top the souffle cake with a spoon dipped in water.
Garnish the top of the cake with grated chocolate, berries and coconut. Your culinary talent will not go unnoticed if you serve this amazing dessert to the table!