Cooking soufflé

It is difficult to find a person who can indifferently look at the cake and not try a piece. And how can you imagine a festive table without such a wonderful dessert? And do not compare the hostess to the daily cooking of an ordinary dinner with the preparation of a cake. It's not even cooking, but rather a creative process, because here you can have plenty of your imagination. Especially if it's a souffle cake. It always turns out easy, gentle and very tasty.

Cake with raspberry

For a biscuit test we need:

• 80 g of wheat flour
• Potato starch - 20 g
• Eggs - 5 pcs.
• Sugar - half a cup
• Half a pack of vanillin

For a souffle:

• Cream milk - 350 ml
• Raspberry yogurt - 120 g
• Raspberry jam or jam - 100 g
• Raspberry fresh - 1 glass
• Gelatin - 1 sachet

For syrup:

• Sugar - 120 g
• Water - 100 g
• Raspberry liqueur - 50 g

For glaze:

• Chocolate dark - 200 g
• Milk cream - 100 g

For decoration:

• Gelatinous multi-colored sweets - 10 pcs.
• Whipped cream - 50 g

We cook like that. We beat the proteins with sugar (it needs a quarter of the glass, the rest for the syrup) until a strong foam forms.

Yolks weighed with the remaining amount of sugar and mixed with flour and starch. In the resulting lush mass, we gradually add whipped proteins, trying not to let the mixture fall. You need to stir from the bottom up.

Preheat the oven to 150 ° C. Lubricate the form with butter, spread the dough and put in the oven. Biscuit bake at 180-200 ° C. In the process, you should not open the oven, it is better to have patience and wait until the end of baking.

Check the preparedness of the sponge cake by piercing the middle with a wooden stick. If the sponge cake is ready, the stick will remain dry. We leave the finished biscuit in a hot oven for 10 minutes, opening the door slightly. Then we take it and cut it horizontally into two parts.

Cook the syrup from the sugar, cool it and add the raspberry liquor.

Now we prepare the souffle. Soak gelatin. Cream whisk into a foam, combine with yogurt, jam, add raspberries, pour melted gelatin.

We're collecting a souffle cake. At the bottom of the form we put the cake, moisten it with syrup, pour the third part of the souffle. Then cover it with a second crust, soak it with the remaining syrup and pour in the souffle. We put it for several hours in the cold.

Now prepare the icing. Heat the cream, cover the chopped chocolate and stir until it melts.

Cake is taken out of the mold, pour glaze and put in the refrigerator, so that it stiffens.

On top of the cake we make knifes with a knife, thus dividing it into 10 pieces. On each sector we make a curl of whipped cream and put on one gelatinous candy. Raspberry cake-souffle is ready!

Banana cake with pieces of biscuit

This delicious and slightly unusual dessert can please yourself and friends.

To prepare you need:

• Flour - one glass
• 5 pieces. Eggs
• Sugar - two glasses
• Gelatin - one sachet
• vanilla
• Sour cream - 1 tbsp. a spoon
• Bananas - 5 pieces.
• lemon juice

Preparation. Whisk together with one glass of sugar. Separately whisk yolks, combine with proteins and lemon juice, add vanilla. We fall asleep a flour and carefully we mix. Sprinkle the buttered form with breadcrumbs and bake the biscuit 20-30 minutes.

Fill the gelatin with water. We beat the sour cream with one glass of sugar. Gelatin heat on a small fire, add to the cream and stir.

Finished biscuit cut horizontally and divide into cubes, cut the bananas in thin circles. We spread the bananas and biscuit into four layers, pour the cream and put it on the refrigerator for 2 hours.

Cookie cake

It happens that there is no possibility to use the oven (for example, at the dacha) or reluctant to mess with the dough. Then you can try a cake-souffle without baking, which is even faster and easier to prepare than usual. Here is the recipe for a tender and airy cake made from "Savoyardi" cookies. The preparation will take no more than 40 minutes.

For preparation it is necessary:

• Cookies "Savoyardi" - 18 pieces.
• Milk - 300 g
• Eggs - 5 pcs.
• Sugar sand - 200 g
• Vanilla sugar - 1 tsp.
• Cream - 300 g
• Butter - 1 tsp.
• Sachet of gelatin

Let's get started. Soak a bag of gelatin.

Mix 150 g of sugar with yolks and rub the mixture with white.

Preheat the milk, pour the vanilla, bring to a boil and pour into the egg mass, stirring constantly. Cook the mixture on low heat, stirring until it starts to thicken. Then add the soaked gelatin. When it dissolves, remove from heat and cool. Whip the cream and add them to the mixture.

Half a cup of sugar is dissolved in 10 ml of water and moisten this syrup cookies. Lubricate the shape with oil and spread the cookies vertically along the walls. Carefully, so that the cookies do not collapse, pour the prepared mixture into the mold. Cover and put in a cool place for 4 hours. All. It remains only to decorate the souffle cake: sprinkle with cinnamon, chocolate crumbs or use confiture.

Bon Appetit!