Fruit souffle cake in jelly
8 servings
180 minutes
Fruit jelly soufflé cake is an exquisite dessert of French cuisine that combines the lightness of airy soufflé, the richness of buttercream, and the freshness of fruit jelly. Its history dates back centuries when French pastry chefs began experimenting with textures to create harmonious layered desserts. The cake's taste is delicate and refreshing: the airy soufflé melts in your mouth, the fruit jelly adds juiciness, and the buttercream provides a velvety touch. The cake is perfect for festive tables, impressing with its elegant presentation and rich flavor. It is a dessert that not only pleases the eye but also awakens true gastronomic delight—an ideal choice for summer evenings or special events.
1
Separate the whites from the yolks.
2
We will need 3 containers. In the first container, we add 4 egg whites. In the second container, we add 4 egg whites. In the third container, we add 8 egg yolks.
- Chicken egg: 8 pieces
- Chicken egg: 8 pieces
- Chicken egg: 8 pieces
3
We put the egg whites in the refrigerator.
4
Add 125 grams of sugar to the yolks.
- Sugar: 570 g
5
We whip at high speed.
6
After the mass increases by 2 times, we add 100 grams of butter in 2 stages.
- Butter: 270 g
7
We turn off the mixer.
8
Then we add flour with baking powder to the mixture.
- Wheat flour: 1 glass
9
We mix by hand.
10
Pour the mixture into a removable baking mold.
11
Bake the cake layer in a well-heated oven for 25-30 minutes at a temperature of 180-190 degrees.
12
Then we place the cake on a rack and let it cool.
13
Add 200 grams of sugar to 800 grams of boiling water.
- Sugar: 570 g
14
We bring it to a complete dissolution of sugar.
15
We add frozen fruits.
- Frozen fruits: 350 g
16
Bring to a boil.
17
Remove from heat and let it cool.
18
Soak the gelatin in three containers.
19
In the first container, add 10 grams of gelatin and 50 grams of cold water.
- Gelatin: 60 g
- Citric acid: 0.3 teaspoon
20
In the second container, add 10 grams of gelatin and 50 grams of cold water.
- Gelatin: 60 g
- Citric acid: 0.3 teaspoon
21
In the third container, add 40 grams of gelatin and 200 grams of cold water.
- Gelatin: 60 g
- Citric acid: 0.3 teaspoon
22
We cut the cooled cake into 2 pieces.
23
Place the first layer in a springform pan. For safety, the edges of the pan can be lined with parchment paper, so that the edges are higher than the edges of the pan. Like for Easter cakes.
24
We leave it.
25
Meanwhile, we are preparing the butter cream.
26
In a bowl, beat 170 grams of room temperature butter until fluffy.
- Butter: 270 g
27
Then, gradually, we add condensed milk in three stages.
- Condensed milk: 250 g
28
Whip for 5 minutes until homogeneous consistency.
29
We set it aside, but not in the fridge!!!
30
We prepare the first layer of the souffle. Add 60 grams of sugar to the soaked gelatin (first container) and melt it without boiling.
- Gelatin: 60 g
- Sugar: 570 g
31
Whip 4 egg whites at high speed.
- Chicken egg: 8 pieces
32
After raising the proteins, we add citric acid on the tip of a teaspoon.
- Citric acid: 0.3 teaspoon
33
Gradually add 60 grams of sugar and a little vanillin.
- Sugar: 570 g
- Citric acid: 0.3 teaspoon
34
Then, without stopping to whip, we pour in the warm gelatin in a thin stream.
35
Whip for 1 minute.
36
Reduce the mixer speed to minimum and gradually add half of the buttercream in 3 stages.
37
We turn off the mixer.
38
Pour the soufflé onto the first layer of the cake.
39
Put in the refrigerator for 30–40 minutes.
40
Meanwhile, we dissolve the gelatin in a third container.
41
Pour into the cooled fruit syrup.
42
Mix gently to avoid bubbles.
43
Take the mold with the set soufflé out of the fridge.
44
Pour half of the prepared jelly over the soufflé.
45
Place in the refrigerator until fully set.
46
We prepare the second layer of the soufflé. Add 60 grams of sugar to the soaked gelatin (in the second container).
47
We heat, but do not boil.
48
Beat 4 egg whites at high speed.
49
After raising the proteins, we add citric acid on the tip of a teaspoon.
50
Gradually add 60 grams of sugar and a little vanillin.
51
Then, without stopping to whip, we pour in the warm gelatin in a thin stream.
52
Whip for 1 minute.
53
Reduce the mixer speed to minimum and gradually add the remaining part of the buttercream in 3 stages.
54
We are turning off the mixer.
55
We take out the mold with the set layer of jelly from the refrigerator.
56
Pour 1/4 of the souffle over the set jelly.
57
We place the second part on top.
58
Pour the remaining soufflé onto the cake base.
59
Put it in the fridge to set for half an hour.
60
Then, pour the jelly on top of the set soufflé.
61
Place in the refrigerator until fully set.
62
Then, we take out the form.
63
We open the sides of the mold and transfer the cake.