Strawberry Soufflé Delight Cake

An extremely tasty and original delicate cake made from simple ingredients! A wonderful cake with the most delicate, soft sponge cake and very tasty cream, which, when cooled, hardens in the form of a delicate soufflé. A pleasant addition to the sweet cream in this cake is the sweet and sour, aromatic strawberry jelly. Overall, the cake turns out to be a not cloying, moderately sweet, pleasant dessert. My guests ate it with great pleasure, and the children asked for more. Now this cake will become one of our familyʼs favorites.
cook time: 3h
Logan Winslow
Strawberry Soufflé Delight Cake

Nutrition Facts (per serving)

248
Calories
15g
Fat
22g
Carbs
5g
Protein

Ingredients (13 portions)

For dough:

Sugar 6 tbsp
Wheat flour 6 tbsp
Chicken eggs 6 pc
Poppy food 80 g

For the jelly:

Strawberry 500 g
Sugar 4 tbsp
Gelatin 15 g

For cream:

Egg yolks 2 pc
Powdered sugar 100 g
Milk 400 ml
Wheat flour 1 tbsp
Starch 1 tbsp
Butter 250 g
Vanillin to taste

Recipe instructions

Step 1

Step 1
Products for making cakes. The flour must be sifted. The cakes can be baked in advance, 1-2 days before the celebration. When they sit, they become even better. Some housewives advise keeping sponge cakes in the refrigerator for a couple of days, claiming that then they lose their specific egg smell, which not everyone likes. You can try it.

Step 2

Step 2
We separate the whites from the yolks very carefully so that the yolk does not get into the whites (otherwise the whites will not beat). Cool the whites thoroughly (or just take the eggs straight from the refrigerator, then the whites do not need to be cooled).

Step 3

Step 3
Lightly beat the whites, then gradually add sugar.

Step 4

Step 4
Beat the whites until stiff peaks form. Without ceasing to beat, add the yolks one at a time.

Step 5

Step 5
Add sifted flour.

Step 6

Step 6
Using a spoon or spatula, mix the dough gently from top to bottom.

Step 7

Step 7
Before putting the dough into the pan, I cut out a circle of parchment paper with a diameter the size of the bottom of the pan, placed it on the bottom and greased it with vegetable oil. Place 1/3 of the finished dough into the mold. Preheat the oven to 175 degrees.

Step 8

Step 8
Add poppy seeds to the remaining 2/3 of the dough and mix.

Step 9

Step 9
In the molds where the cakes with poppy seeds will be baked, place parchment mugs on the bottom and grease them with butter. Place the cakes in the oven. In total we bake 3 cakes — 2 poppy seeds and 1 white. I poured all the poppy seed dough into one mold, and then cut the finished cooled cake into two. Bake the cakes at 175 degrees for 15-20 minutes until lightly browned. To ensure that the dough rises well, do not open the oven at all and do not make any noise in the kitchen.

Step 10

Step 10
Cool the finished cakes in the molds. Then carefully take it out. We remove the parchment from them.

Step 11

Step 11
Products for making jelly. Strawberries can be taken either fresh or frozen.

Step 12

Step 12
Grind the strawberries with sugar (I pureed them in a blender until smooth).

Step 13

Step 13
We dilute gelatin in a small amount of water. Pour the strawberry puree from the blender bowl into another container, add gelatin that has been completely dissolved in water, strained through a strainer, and mix thoroughly and quickly until smooth.

Step 14

Step 14
In the molds in which the cakes were baked, place 2 equal-volume portions of jelly, having previously lined the bottom of the molds with film. We put these forms in the refrigerator. The jelly hardens very quickly. This way you get two layers of jelly for the future cake.

Step 15

Step 15
Products for cream. Take the butter out of the refrigerator in advance so that it becomes soft. Sift flour and starch. You can also sift powdered sugar.

Step 16

Step 16
Combine the yolks and powdered sugar, add flour and starch, mix.

Step 17

Step 17
Boil milk with vanilla.

Step 18

Step 18
Combine hot milk with egg-flour mixture. Stir quickly and thoroughly so that no lumps form. While stirring, heat until it boils.

Step 19

Step 19
Remove from heat, cool.

Step 20

Step 20
Beat the softened butter.

Step 21

Step 21
Add the whipped butter to the cream, beat. Place the cream in the refrigerator for 20 minutes to thicken it.

Step 22

Step 22
Letʼs start assembling the cake. Apply cream to the poppy seed cake.

Step 23

Step 23
Next: jelly — cream.

Step 24

Step 24
Then: white cake — cream.

Step 25

Step 25
Again — jelly — cream.

Step 26

Step 26
Place the last poppy seed cake on top and brush the top and sides of the cake with the rest of the cream.

Step 27

Step 27
I miscalculated a little and didn’t have enough cream for the top layer, so I melted white chocolate and covered the top of the cake with it. Decorate the cake at your own discretion. I used coconut flakes, melted milk chocolate, frozen strawberries. Keep the cake in the refrigerator until serving. It tastes even better this way! Enjoy your coffee and tea!

Additional rubrics

Related recipes