Cake with curd soufflé

Category: Confectionery
Cake with curd soufflé

Ingredients

Biscuit:
Sugar 1 tbsp.
Flour 1 tbsp.
Eggs 3 pcs.
Vanilla sugar 1 sachet
Baking powder 1 sachet
Souffle:
Curd (better soft) 500 g
Milk 1 glass
Sugar 1 glass
Butter 200 g
Gelatin 1 sachet
Fruit (any) 300 g

Cooking method

  • Cake with curd soufflé Cake with curd soufflé
  • Souffle:
  • Beat cottage cheese with sugar, then add butter and mix thoroughly. Soak gelatin in milk according to the scheme (why according to the scheme, there is simply gelatin that needs to be soaked for an hour, and I take Dr.oetker gelatin, it needs to be soaked for only 10 minutes. The advantage is huge), heat the milk so that the gelatin dissolves and in a thin stream pour into the curd mixture while whipping. I have a mixer doing all these stages. Then add the chopped pears and mix thoroughly. pears I had a conference, did not lie down, hard. I think it would be better to rub them on a grater next time or use juicy ones so that the soufflé melts in your mouth.
  • Prepare a biscuit, who has what recipe and how the soul lies. In this cake, I used a simple biscuit:
  • Biscuit:
  • 1 cup of sugar
  • 1 cup flour
  • 3 eggs
  • 1 bag of vanilla sugar
  • 1 bag of baking powder
  • Assembly:
  • I put 1/3 part of the biscuit on the bottom of the molding ring, pour half of the soufflé, on top of the second third of the biscuit, pour the rest of the soufflé onto it and press the remaining biscuit. If you want decor on the sides, then at the very beginning of the assembly, I grease the ring with butter and firmly glue the orange slices to it so that they do not lag behind. When you pour the soufflé, it does not leak under the oranges. Well, we decorate the top of the cake, as anyone likes, and the final touch - jelly for the cake, so that the whole composition grabs. [

Time for preparing:

2-3 hours

H @ tka
I used many variations of decorating such a cake.
For a friend's birthday I used pineapples for decoration and inside a soufflé.
Cake with curd soufflé Cake with curd soufflé
As an option, instead of fruit, I used multi-colored jelly inside. It turned out something like a cake "Broken glass"
Cake with curd soufflé Cake with curd soufflé
I also use canned fruits such as peaches:
Cake with curd soufflé
Or frozen berries, in this case cherries and strawberries:
Cake with curd soufflé Cake with curd soufflé
For me, variations of such a cake couldn't be easier. Easy to prepare and useful for us!
qdesnitsa
Thanks for the recipe! For a long time I was looking for a recipe for soufflé from cottage cheese with milk and without cream!
Catwoman
Natalia, I will definitely try your cake!
qdesnitsa
Natasha made me a cake only instead of berries I made with vanilla pudding from Doc. It's very tasty, thanks again from our family!
alina-ukhova
Natasha, thanks! She took away the recipe, we love this Pts! On Thursday, the cottage cheese will be brought, so there will be your cake.
H @ tka
To your health, girls! Go for it, create! Then show me necessarily, I am interested in any variations of decor.
I'm pudding Dr. Oetker used, but for a different cake. Quite an easy recipe turned out, and I like to "twist" over the cake.
mantmmm
Explain, pzhl, "the final touch of jelly," should it be done or is it purchased?
Elena-luna
And what size form did you use ??? It turned out very nicely. I would like to try.
kristval
Thanks for the recipe, made with raspberries, very tasty
Grigorivna
Natalia, I will definitely try your cake! Thank you!
TATbRHA
Put a biscuit; I want to know: "Gelatin 1 sachet" - how many grams of gelatin?
tania T
Finally I found a curd soufflé without cream! Thank you! Bookmarked it!
lambada
Since the author of this wonderful recipe has not appeared on our forum for a long time, I will make soy comments about the soufflé ...
it is divine ... I almost bit off half my hand in a place with a spoon ... it means I measured the sugar in a 200 ml glass, and 250 ml milk, I took one 15g pack of gelatin, I'll say right away, if for myself (home tea), then this amount is quite enough, the soufflé comes out in consistency like a "pudding" or something, since I made a thick layer between two biscuits, the soufflé shook slightly ... , and it will be very tasty if you add blueberries ...
valentine52
Quote: lambada
it is divine.
Girls... I completely agree with Lyuda! The taste is wonderful. I tried only soufflé for 1/4 of the norm. I took 80 ml of milk. gelatin 4g I got very dense. NOT that airiness. like cream. and oil has a place to be. Try it with less gelatin. But the taste ....
Galinka
Quote: tania T
Finally I found a curd soufflé without cream!

Girls, maybe I'm wrong, of course, but 200 g of butter plus a glass of milk is definitely much fatter than 300 ml of the fattest cream
valentine52
Galya... simply . eg. it is not always possible to buy whipping cream from us. This soufflé is like a lifesaver. if you really really want a curd soufflé (mousse).
Galinka
valentine, Okay then! I thought that replacing cream with butter was considered "dietary"
klenok
cooked like that, instead of butter there was sour cream. I experimented with different proportions of cottage cheese-sour cream, for a total volume of 600 grams (cottage cheese and sour cream), one bag of gelatin went away, I did not add milk.
The result was always plump, if the cottage cheese is 400g, then tender, if the sour cream is from 300 to 400g.
If the sour cream is not very greasy, you may need another half packet of gelatin.

I did not try with agar-agar (there is nowhere to take), I cannot tell the proportion from it

klenok
Quote: mantmmm

Explain, pzhl, "the final touch of jelly," should it be done or is it purchased?
there is a purchase for pouring a cake, Dr. Oetker. (I write from memory, I can lie about the last name)
they are poured with fruits on cakes, diluted according to the instructions.
Baking dish
Podskaeite a novice teapot how the soufflé formed in a circle too? they smeared it in a circle or when pouring it on the cake does it come out like that?
Kokoschka
H @ tka, this is something !!!!!
Elena - Lena
Quote: Bakery

Podskaeite a novice teapot how the soufflé formed in a circle too? they smeared it in a circle or when pouring it on the cake does it come out like that?

Bakery, I'm a kettle beginner too
As far as I understand, the cakes are smaller in diameter than the shape in which they collected (poured, so to speak, with a souffle mass) the cake. Therefore, it just spread around the cakes.

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