Cake with cheese souffle - ReCiPes

Cake with cheese souffle

An amazing combination
cheese soufflé with peach jelly. Even if one of you prefers
peaches, verhushechku our treats can be made from any jelly
orange, kiwi, Apple or chocolate.

  • For the dough:
  • Chicken egg 2 PCs
  • Sugar 90 g
  • Flour 110 g
  • Baking powder 1 tsp
  • Yogurt 50 ml
  • Vanilla sugar 2 tsp
  • For the souffles:
  • White chocolate 160 g
  • Orange juice 70 g
  • 35% cream 320 ml
  • Curd 160 g
  • Sugar 70 g
  • Chicken egg 2 PCs
  • Gelatin 25 g
  • For decoration:
  • Jelly peach 1 bag
  • Peach 1 Bank

  • Cake with cheese souffle
    Separate the yolks from the whites. Whisk whites with a mixer, gradually add the egg yolks, sugar, flour, vanilla sugar, baking powder, and whisk it all three minutes. Get the dough of medium thickness.
  • Cake with cheese souffle
    The dough is baked for fifteen minutes at 180 degrees. Pre-lubricate the form of vegetable oil.
  • Cake with cheese souffle
    Prepare a soufflé. In a water bath melt the chocolate, stirring constantly with a whisk.
  • Cake with cheese souffle
    Pre-dissolve the gelatin in water according to the directions on the packet of gelatin and pour it in a slightly warmed orange juice. Add the gelatine to the warm juice and gradually stir the mass until complete dissolution of gelatin.
  • Cake with cheese souffle
    With a mixer, beat the liquid cream until thick state.
  • Cake with cheese souffle
    Then whisk the whites.
  • Cake with cheese souffle
    With a mixer, beat the cottage cheese, gradually adding sugar, gelatin with juice. Then a little spoon to spread the whipped cream and whites, constantly stirring the mixture with a whisk. Souffle is ready.
  • Cake with cheese souffle
    The cake is placed in a split mold and cast on him our souffle. Three hours souffle freezes.
  • Cake with cheese souffle
    While souffle freezes, prepare the jelly mixture in the bag. Peaches spread on a frozen soufflé and pour on top of the cooked jelly. Put the cake in the fridge. It is advisable to prepare everything in the evening to the next day to look forward to guests. Bon appetit!

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