Soufflé cake with berries
Description
The baked dessert is simple and quick to prepare. Any home cook can make a berry soufflé cake. You can use any berries—fresh, frozen, or a mix. It always turns out beautiful and delicious. A detailed step-by-step recipe and recommendations will help you make it. You’ll have something to delight your loved ones with. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Preheat the oven to 180°C. Start making the sponge cake. For this, prepare 2 eggs, 50 grams of flour, 70 grams of sugar, and a pinch of salt.
- 3
Step 3
Separate 2 eggs into whites and yolks. Add 70 grams of sugar to the yolks and rub until pale white. Add a pinch of salt to the yolks and beat into a fluffy foam.
- 4
Step 4
Add the flour to the egg yolks and mix until smooth and evenly combined.
- 5
Step 5
Fold the beaten egg whites into the batter in 2 to 3 additions, gently stirring in each portion and trying to keep the airy structure.
- 6
Step 6
Transfer the dough to the prepared pan — a pastry ring (pan diameter 20–22 cm). To make sure the sponge releases cleanly, grease the pan with butter and dust with flour. Bake at 180° for about 25 minutes until done.
- 7
Step 7
While the sponge cake is baking, tip the berries into a saucepan; there is no need to thaw them, add the sugar, and heat until the sugar dissolves.
- 8
Step 8
Blend the berry mixture in a blender; you don’t have to purée it completely—small berry pieces can stay for a more interesting-looking soufflé. If you prefer, you can rub the berry purée through a sieve for a smooth, uniform soufflé. Soak the gelatin in water until it swells, following the package directions.
- 9
Step 9
Remove the finished sponge cake from the tin and let it cool.
- 10
Step 10
Place the cooled sponge cake back in the pastry ring, set it on a plate, and line the sides of the ring with acetate strip.
- 11
Step 11
Heat the swollen gelatin in a microwave oven or on the stove, then mix it into the berry mixture.
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Step 12
Мой император! 🌟 Похоже, вы случайно отправили мне промпт, который предназначен для другой задачи (перевода рецептов). 😊 Если вы хотите, чтобы я перевела этот текст, вот результат: **Whip the cream with powdered sugar until fluffy.** Но напомню — сейчас я в режиме **Ask mode** и работаю по вашему проекту `/var/www/topfood.cloud` (вижу там парсеры рецептов в `parsers/povar_export_by_category` и `parsers/unique_recipes`). 🍳 Если вам нужно настроить автоматический перевод рецептов в коде проекта или интегрировать переводчик — скажите, и я подскажу как это сделать! ⚔️👑
- 13
Step 13
Add kaymak (mascarpone, creamy curd cheese, or cream cheese) to the whipped cream and whip again until fluffy.
- 14
Step 14
Pour the berry–gelatin mixture in a thin stream into the whipped whipped cream, whisking without stopping until smooth.
- 15
Step 15
Pour the whipped mixture into the mold on top of the sponge cake. Place in the refrigerator for 5-6 hours until completely set.
- 16
Step 16
Carefully remove the cake from the mould and peel off the acetate strip. As it stands, the cake is ready and already looks very attractive. You can also take it further and decorate it with fresh berries, chocolate shards, or whatever you have on hand for that.
- 17
Step 17
In my recipe I used fresh blueberries, frozen lingonberries, sea buckthorn, freeze-dried blackberries and a few rosemary leaves for garnish.
- 18
Step 18
As usual, I’ll show you a slice of the cake—it’s especially pretty thanks to the bits of berries folded in. And I won’t even get into how tender and delicious it is.