Cake with Strawberry-Cream Cheese Soufflé

Baking and Desserts | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cake with strawberry-cream cheese soufflé

Ingredients

Chicken Egg - 3 pieces
Wheat Flour - 3.5 oz
Sugar - 7.1 oz
Vanilla salt - 1.1 oz
Chili jam - 1 fl oz
Salt - a pinch
Strawberry - 17.6 oz
Semi-soft cream cheese - 7.1 oz
33% Cream - 13 fl oz
Gelatin - 0.7 oz
Powdered Sugar - 4 spoons
Milk - 2 fl oz
Bittersweet Chocolate - 3.5 oz

Step by Step guide

Step 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 the flour and mix well to avoid lumps. Beat the egg whites with a pinch of salt until stiff peaks form. Add 1/3 of the beaten egg whites to the yolks, gently fold in, then add the remaining egg whites, folding with a spatula using up-and-down motions to avoid deflating the whites.

Step 2

Line a round springform pan with parchment paper. Pour the batter into the pan and place it in a preheated oven at 356°F for 20-25 minutes. Do not open the door under any circumstances, or the cake will collapse. Once baked, remove the hot cake from the paper and let it cool on a wire rack.

Step 3

Soak the gelatin in a small amount of milk and let it sit for 30–40 minutes. Then, heat it in a water bath until completely dissolved. Wash the strawberries and dry them with paper towels; set aside a few berries for garnish and chop the rest into pieces. Whip 200 ml of cream with 2 tablespoons of powdered sugar. Beat the cottage cheese with 100 g of sugar, add the prepared gelatin, and mix well. Gently fold in the whipped cream and the chopped strawberries.

Step 4

Wrap the baking pan in which the cake layer was baked with plastic wrap, place the cake layer at the bottom of the pan, and lightly soak it with diluted strawberry jam. Pour the strawberry-cheese soufflé on top. Place it in the freezer for 15–20 minutes to let the soufflé set.

Step 5

Melt the chocolate in a double boiler, add 2–3 tablespoons of cream, mix well, and let it cool. Whip the remaining 200 ml of cream with powdered sugar until fluffy. Remove the cake from the freezer and pour the chocolate glaze over the top. Place it back in the cold for 10 minutes to allow the glaze to set. Release the cake from the mold and plastic wrap, and use a piping bag to decorate the sides of the cake with whipped cream. Top the cake with halved strawberries.