Cake with cottage cheese and strawberry soufflé
8 servings
90 minutes
Strawberry cheese soufflé cake is an exquisite dessert of European cuisine that combines the lightness of soufflé, the tenderness of cottage cheese, and the aroma of fresh strawberries. This cake embodies summer freshness and refined taste. Its layers are light, and the creamy texture is filled with berry sweetness and creamy softness. The history of such desserts goes back to the traditions of French and Italian pastry schools, where light soufflés and berry fillings created a harmony of flavors. It is perfect for festive gatherings as well as cozy family tea times. The strawberry soufflé melts in your mouth, while the chocolate glaze adds an exquisite finish. Decorated with fresh strawberries and airy whipped cream, this dessert will be a true highlight of any celebration.
1
Separate the egg whites from the yolks. Whisk the yolks with 100 g of sugar and vanilla sugar until the sugar is completely dissolved and the mixture turns pale. Add flour and mix well to avoid lumps. Whisk the egg whites with a pinch of salt until stiff peaks form. Add 1/3 of the whipped whites to the yolks, gently mix, then add the remaining whites, folding with a spatula from top to bottom to prevent the whites from deflating.
- Chicken egg: 3 pieces
- Sugar: 200 g
- Vanilla sugar: 30 g
- Wheat flour: 100 g
- Salt: pinch
2
Line a round removable mold with baking paper. Pour the batter into the mold and place it in a preheated oven at 180 degrees for 20-25 minutes. Do not open the door under any circumstances, or the cake will fall. Remove the hot cake from the paper and cool it on a rack.
3
Soak gelatin in a small amount of milk for 30-40 minutes. Then heat in a water bath until fully dissolved. Wash the strawberries, dry them with paper towels, set aside a few berries for decoration, and cut the rest into pieces. Whip 200 ml of cream with 2 tablespoons of powdered sugar. Whip the cottage cheese with 100 g of sugar, add the prepared gelatin, mix well, and gently fold in the whipped cream and strawberries.
- Gelatin: 20 g
- Milk: 60 ml
- Strawberry: 500 g
- Cream 33%: 400 ml
- Powdered sugar: 4 tablespoons
- Soft low-fat cottage cheese: 200 g
4
Wrap the baking mold in food film, place the cake layer at the bottom of the mold, and soak it lightly with diluted strawberry jam. Pour the cheese-strawberry soufflé on top. Put it in the freezer for 15-20 minutes to set the soufflé.
- Strawberry jam: 50 ml
5
Melt the chocolate in a water bath, add 2-3 tablespoons of cream, mix, and cool. Whip the remaining 200 ml of cream with powdered sugar until fluffy. Take the cake out of the freezer, pour chocolate glaze on top, and put it back in the cold for 10 minutes to let the glaze set. Remove the cake from the mold and film, and decorate the sides of the cake with whipped cream using a pastry bag. Decorate the top of the cake with halved strawberries.
- Dark chocolate: 100 g
- Cream 33%: 400 ml
- Powdered sugar: 4 tablespoons