Fluffy Cream Soufflé for Cakes

Beautiful, fluffy, melts in your mouth, delicious! Cream soufflé for the cake goes well with various biscuits and berry fillings. Cakes with it turn out very tender and airy. The cream can be used not only for layering cakes, but also as an independent dessert.
cook time: 24h
Ruby Colston
Fluffy Cream Soufflé for Cakes

Nutrition Facts (per serving)

228
Calories
14g
Fat
22g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Sugar 100 g
Water 80 ml
Milk 350 g
Vanillin (on the tip of a knife) 1 g
Powdered sugar 1 tbsp
Gelatin 17 g
Starch 20 g
Heavy cream 250 g
White chocolate 70 g

Recipe instructions

Step 1

Step 1
How to make cream soufflé for a cake? First, soak the gelatin in cold water and let it sit for about 20 minutes to swell.

Step 2

Step 2
Separately, pour 200 grams of milk into the ladle.

Step 3

Step 3
Add sugar to it.

Step 4

Step 4
Stir in the starch so that there are no lumps. To do this, pour the starch into a separate cup and pour a little milk into it. Stir the starch with milk until smooth and only then pour it into the ladle with milk. Place the ladle over low heat and bring to a boil, stirring constantly. This will thicken the milk.

Step 5

Step 5
Add swollen gelatin to the thickened hot mass.

Step 6

Step 6
Mix well until it is completely dissolved.

Step 7

Step 7
Place the broken white chocolate in a separate bowl. Choose good quality chocolate with natural cocoa butter.

Step 8

Step 8
Add the remaining 150 grams of milk. Bring to a boil over low heat and let the chocolate melt.

Step 9

Step 9
Then mix both masses — chocolate with milk and gelatin — until smooth. Cool everything to room temperature.

Step 10

Step 10
Next step is to whip the cream (be sure to cool it before whipping). To do this, combine heavy cream (at least 33% fat) with powdered sugar and beat until fluffy. There is no need to beat until stiff peaks form, otherwise it will be difficult to incorporate them into the cream.

Step 11

Step 11
Add a little whipped cream to the cooled gelatin mass and gently mix with a whisk.

Step 12

Step 12
You should get such a lush, thick, homogeneous mass.

Step 13

Step 13
Pour the finished cream soufflé into a cake pan. You can layer it with biscuits or berry confit. Place the cake pan in the freezer or refrigerator for several hours until the mixture hardens well.

Step 14

Step 14
This mass can also be used for desserts — put it in bowls and also cool.

Step 15

Step 15
Carefully remove the frozen cake from the mold with a knife. You can simply decorate it with berries and serve it. Or you can fill it with chocolate glaze. Itʼs up to your taste. Enjoy your tea!

Additional rubrics

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