Chinese New Year 2021

Cake souffle

Cake soufflé can be prepared with or without the main course. The number of layers in the cake can also be different. The easiest three-layer system devices: base, soufflé, peaches with jelly. This cake will be a tasty and easy end to a festive lunch or dinner. In addition, it is also very beautiful, especially if you decorate it with bright berries that make up a spectacular contrast against the background of yellow peaches. Most of the cake is light soufflé and jelly with fruit, so guests will appreciate it, constantly counting calories. The basis of this cake can be biscuit, sand or cupcake. Choose the one that suits you best. With biscuit cake it turns out the most tender and light. Sand dough will create a contrast of crunchy base and a delicate soufflé. Cupcake base – a compromise between the previous ones.

You will need:

Biscuit base:
eggs – 3 pcs
sugar – 100 g
Wheat flour the highest grade – 100 g
Vanilla sugar – 1/2 tsp
salt – pinch

Cupcake base:
eggs – 2 pieces
sugar – 100 g
butter – 150 g
wheat flour of the highest grade – 200 g
sour cream liquid – 100 g
salt – pinch
baking soda – 1/4 t.lozhki
Table Vinegar – for soda quenching
vanilla sugar – 1/2 tsp

Sand base:
butter – 200 g
wheat flour of the highest grade – 300 g
powdered sugar – 100 g
egg – 1 pc
Table Vinegar – for soda quenching
vanilla sugar – 1/2 tsp
baking soda – 1/4 t.lozhki

Syrup for impregnation (for biscuit and cupcake base):
canned peach syrup – 1/2 cup
lemon juice – 2–3 tbsp.
brandy or brandy – 3 tbsp.

Souffle:
gelatin – 2 tsp
peach yogurt – 500 g
lemon juice – 1/2 lemon
cream (33%) – 250 g
sugar – 2–3 tbsp
vanilla sugar – 1 sachet

Peach Jelly:
Gelatin – 1 tsp
Canned peaches – 1 can
Sugar – to taste
Lemon juice – to taste
Orange Juice – 1/2 Cup

To decorate:
Mint leaves
Berries to choose from: blueberries, currants, blackberries, strawberries, raspberries

How to cook:

1. First of all, decide on what basis you will make a soufflé cake. Biscuit will be the most juicy and tender.
So, biscuit base. Beat eggs with sugar until thick and fluffy. Mix gently sifted flour, salt, vanilla sugar. If you want to be safe, you can add a pinch of soda. Put the biscuit dough into a greased mold, level the surface and bake in a preheated oven at 200 degrees for about 15-20 minutes. In the process of baking, do not look into the oven often; 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 stays dry, then it is ready and can be removed from the oven. Leave the biscuit in shape until cool.

For those who decide to cook a cupcake base. Remove the oil and eggs in advance from the refrigerator so that they warm up to room temperature. Cold butter you can not whip, and if you add cold eggs in the whipped butter, it will go flakes and do not get a creamy consistency of dough.

Whisk butter at room temperature with sugar until fluffy and light. Add eggs one at a time and continue to beat. Then add flour, salt and vanilla sugar, add soda, slaked with vinegar and sour cream. The recipe says 100 grams of sour cream, but it can be of different thickness and fat content, so do not add all at once, it may take a little less. But it may take a little more. The finished dough should be of medium thickness. Put it in a greased butter form and bake in a preheated 180 degree oven until cooked, about 15 minutes.

Sand base – 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 into shape then sweat it out. You can make everything much easier: divide the dough into small pieces and evenly distribute them in a form that you must always lubricate with oil. Mash the dough pieces in a solid cake. Do not worry while baking it will even out. Before you put the cake in the oven be sure to chop it with a fork in different places, so as not to form bubbles. Bake the shortbread cake in a preheated 180 degree oven until golden brown. Removing it from the mold is easiest after complete cooling.

2. Cream and yogurt should be directly from the fridge, well chilled. Soak gelatin for soufflé with a small amount of water (2-3 tablespoons) for about 15 minutes. Whip cream with sugar into thick dense foam, add yogurt in 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, heat a little. Pour the gelatin with the juice in the souffle a little warm so that it does not freeze instantly from the cold of the cream and yogurt (if it hardens immediately, then it will not be mixed up then), mix. Put the finished souffle in the fridge.

Open a can of peaches and pour the peach syrup into a suitable container. Part of the syrup will be impregnated, the other – on the jelly.

Add sugar to the peach syrup and heat to dissolve. Remove from the heat, add lemon juice, brandy or brandy (if the cake is for children, then, of course, do not add alcohol). Leave the syrup to cool.

Cooking jelly. The syrup in the peaches is colorless, to make a beautiful bright jelly add orange juice to it. Heat a little syrup, add sugar, prepared gelatin (pre-fill it with 1 tablespoon of cold water for 10 minutes and add lemon juice) and stir until it is completely dissolved. Then add orange juice. Try, if necessary, add more sugar.

3. Cake is best collected in the form of removable sides. Lay the foundation. Soak biscuit and muffin evenly with cooled syrup. If you have a shortbread, then he does not need impregnation. Top souffle lay out. Flatten it and place the cake mold in the fridge. We need the top layer of the souffle to stiffen a little, become elastic, and you can safely put peaches on it. Readiness souffle check with your finger: if the surface is springy and the finger does not fall, then you can get it.

Peaches in the bank may be already chopped or halved, in the latter case you need to cut them into slices.

Spread peaches on soufflés, in random order, or you can display artistic abilities and paint a pattern. Fill the peaches with half the jelly. Important! Jelly should cool down completely, if it is at least a little warm, then dissolve the soufflé. Return it to the fridge so that the jelly is completely frozen. Then remove the cake and pour the remaining half of the jelly, put the berries and then return to the refrigerator. This time, before the full freezing.

4. Remove the cake from the mold before serving. Before removing the sides, carefully traverse the knife, separating the soufflé and jelly from the edge. The easiest way to cut the cake is with a warm knife (hold it in hot water for 10-15 seconds and wipe dry), with sawing movements so as not to force peaches and jelly.

Enjoy your meal!

Tips:
– When planning to make such a cake, do not forget that he needs to stand in the fridge for at least one hour so that the soufflé and jelly are well frozen. Better yet, 4-5 hours so that the cake can be easily removed from the mold and simply cut.
– Cake can be made in a rectangular shape (the basis, respectively, baked, too, in it), only the sides during assembly will have to be completed from thick cardboard. With a square of 23 cm by 30 cm, the cake will not be high, about 4 cm. If your round shape is also low-sided, then they can also be completed using cardboard sheets.
– Cake can be prepared completely without foundation – only souffles and jellies. Before pouring the souffle into the mold, the bottom must be covered with parchment.

Categories:   Light Snack

Tags:  ,

Comments