Cherry Souffle Cake
Description
The soufflé-based cake turns out very tender, and when combined with a sponge cake layer, it also becomes nourishing. Actually, you can make soufflé cake without the sponge cake layer—it will hold its shape just as well. Our little cake will consist of three parts: the bottom layer is sponge cake, the middle layer is soufflé, and the top layer is berries in jelly. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Break the eggs into a deep bowl. Beat them with a mixer, gradually adding 100 grams of sugar. When the foam becomes thick and fluffy, add the flour sifted through a sieve. Then, if you want to make a chocolate cake layer, add cocoa. Finally, add the baking powder.
- 2
Step 2
Take a greased baking pan. Pour the batter into it. Bake in the oven at 180 degrees for 30 minutes. Check for doneness with a skewer. Invert the baked cake and let it cool upside down.
- 3
Step 3
Let's move on to the filling. Soak 10 grams of gelatin in cold water. Heat the swollen gelatin, stirring, until completely dissolved. Then, in a separate bowl, mix cottage cheese, sour cream, sugar, and vanillin. Use a mixer to beat until smooth and homogeneous.
- 4
Step 4
Pour the cooled gelatin into the sour cream-cottage cheese mixture and whisk thoroughly. Remove the cooled biscuit from the mold and turn it over. Soak the cake layer with juice from under the cherry jam. I used freshly made cherry compote. Pour the cheese mixture directly onto the biscuit, which is still in the mold. Place it in the refrigerator for 4-5 hours, until completely set.
- 5
Step 5
I dilute the juice from cherry jam with water and add another packet of gelatin. Just like the first time, I gently heat the gelatin until it dissolves completely, then let it cool. I take the set mousse on the crust out of the refrigerator. Place the berries from the freshly cooked jam on top of the future cake. Of course, the berries should be pitted. Pour the cooled jelly over the cake and put it back into the refrigerator.
- 6
Step 6
After 4-5 hours, I take out the finished cake. I place it in warm water for 10 seconds so it separates easily from the pan sides. Then I flip it over and gently transfer it onto a serving plate. This delicious cherry soufflé cake will be a wonderful treat for both children and adults!