Soufflé made from 20 percent cream. Methods for preparing an airy soufflé for a cake. With sponge cakes

Soufflé is one of the greatest confectionery inventions. And, it goes without saying that it was invented in France, like most culinary masterpieces. It is noteworthy that although the basis of any soufflé is a mixture of egg yolks and whites whipped into a fluffy foam, the soufflé can act as an independent dish or an exquisite dessert. By the way, the candies and Bird’s Milk cake also owe their indescribable taste to the soufflé they contain, which, by the way, is an excellent dessert in itself.

This is the dessert - Bird's Milk soufflé - that you and I will learn to cook. The recipe for this dish is far from the only one. Soufflé can be vanilla, chocolate, fruit. It can be made with the addition of cinnamon or lemon zest, on a sponge cake or in chocolate glaze, and such a soufflé can be prepared on a different basis (egg whites, cream, sour cream, cottage cheese). Therefore, we invite you to choose a recipe and try to make this delicious dessert at home. Shall we begin?

Unusual curd cheese soufflé

A fairly simple and original recipe for making Bird's Milk soufflé. For it we need the following ingredients:

Half a kilo of unsalted curd cheese;
A glass of heavy cream (at least 35% fat);
9 or 10 tablespoons of sugar;
A packet of instant gelatin.

Preparation:

First, beat the cream with a mixer or in a blender into a thick foam, and then, continuing to beat, add all the sugar to it. Add sugar gradually, adding it one tablespoon at a time. Now soak the gelatin according to the instructions on the bag, and put the curd cheese in the cream and mix thoroughly and gently (also with a mixer, but at low speed).

While we were working on the cream and cottage cheese, the gelatin should have dissolved. Pour it into the curd and cream mixture, continuing to stir. Now we transfer the soufflé (yes, we almost have a soufflé) into a low container and put it in the cold. In order for the soufflé to freeze well, it must be laid in a not very thick layer, no more than five centimeters high. If desired, decorate the finished soufflé with fruit or grated chocolate.

Traditional egg white soufflé

This recipe is already more traditional, since this Bird's milk is prepared from beaten egg whites. But in addition to egg whites, this recipe also includes other (albeit not numerous) ingredients:

White from 4 eggs;
A glass of granulated sugar;
One and a half tablespoons of gelatin;
Chocolate bar (100 g).

Preparation:

This soufflé turns out very airy and tender. To prepare it, you must first soak the gelatin according to the instructions on the bag. If necessary, heat the gelatin in a water bath and cool slightly. Beat the egg whites just before adding the gelatin. Beat the whites as for regular meringue: first to a strong foam, and then, continuing to beat, gradually add sugar to them. Pour gelatin into the beaten egg whites, place the soufflé in the mold and leave to harden in the cold. Pour the finished “Bird's milk” with melted chocolate. To do this, break the chocolate bar into pieces, put them in a saucepan and heat them in a water bath until they melt.

Two-layer soufflé with sour cream

Quite an unusual recipe for making Bird's Milk soufflé. The soufflé turns out to be two layers. We will make it using the following ingredients:

900 g sour cream;
450 g cream;
A glass of sugar;
A tablespoon of water;
4 tablespoons sugar;
14 g (2 sachets) gelatin;
4 tablespoons cocoa.

We will prepare a chocolate layer from these products, and for the white layer we will take the following ingredients:

A glass of milk;
4 sachets of gelatin.

Preparation:

First, soak the gelatin in milk (4 sachets per glass of milk) and leave it to swell. Then we heat the milk with gelatin in the microwave (in a water bath), pour it into the mold and wait until this soufflé layer hardens. In a separate bowl, mix two bags of gelatin with water and cocoa and also leave to swell. While the gelatin swells, whip the cream and mix it with sugar and sour cream. We also heat the swollen gelatin (but do not boil!) and pour it into the creamy sour cream mixture. Place the soufflé in the mold on the first frozen layer. Decorate the finished soufflé with chocolate chips.

Dietary curd soufflé

This recipe for making Bird's Milk soufflé is similar to the version with curd cheese, but the resulting soufflé is less fatty. So this recipe can be considered dietary.

Ingredients:

400 g low-fat cottage cheese;
100 g of one percent milk;
30 g natural honey;
50 g cocoa powder;
15 g gelatin.

Preparation:

Soak the gelatin in water (calculate the amount of water according to the instructions; usually you need to take a glass of water per bag of gelatin). We leave the gelatin to swell, and after half an hour we drain the excess water and put it on low heat. Add half a glass (100 g) of milk to the gelatin and heat until all the gelatin has dissolved. Then add cottage cheese, honey and cocoa to the same mixture and mix. Pour the resulting mass into the mold and put it in the refrigerator. Serve Bird's milk soufflé with fresh fruits or berries.

Portioned creamy soufflé

A recipe for very tender and tasty Bird's milk, prepared with cream and condensed milk. True, it turns out very sweet.

Ingredients:

A glass of twenty percent cream;
A can (250 g) of condensed milk;
Half a glass of unleavened milk;
150 g children's sweet curd;
15 g gelatin;
50 g chocolate;
20 g nuts.

Preparation:

First, heat the milk a little, pour in the gelatin and leave it to swell in the milk. Pour the cream into a saucepan, add condensed milk to it, put it on the fire and let it boil. Then reduce the heat and cook the mixture for no more than one minute. After this, remove the cream from the heat, immediately pour the gelatin into it, mix everything well and cool. Next, add the curd to the cooled mixture and beat in a blender (or mixer) for at least ten minutes. Now pour the mixture into the mold and leave it in the refrigerator for a couple of hours. Cut the finished frozen bird's milk soufflé into cubes, pour over melted chocolate and sprinkle with crushed nuts.

Note:

This recipe is perfect for a children's holiday table and will successfully replace ice cream.

Classic cream soufflé

Perhaps the most traditional recipe for the legendary Bird's Milk soufflé, which turns out incredibly tasty and airy.

Ingredients:

4 eggs;
200 g (can) condensed milk;
200 g (pack) butter;
200 g (glass) sugar;
15 g gelatin;
Vanillin;
Lemon acid.

Preparation:

Take the butter out of the refrigerator and let it melt a little. As usual, first soak the gelatin in cold water for about half an hour (the amount of water is indicated on the gelatin package). When the gelatin swells, drain the excess water from it and add sugar, then put the gelatin on the lowest heat and heat until the sugar and gelatin are completely dissolved. Important! Do not let the mixture boil, otherwise the soufflé will not harden!

Now we separate the yolks from the whites and beat the whites into a thick and fluffy foam: the denser the foam, the more airy our soufflé will be. Place the butter in a saucepan and lightly beat it with a whisk or mixer, and then, continuing to beat, gradually add condensed milk to it. Next, take the whipped whites, pour the slightly cooled gelatin into them and beat again. After this, add the butter, vanillin, citric acid (to taste) whipped with condensed milk and beat again until fluffy and smooth. Important! It is necessary to beat the whites with gelatin and butter at the lowest speed of the mixer! Pour the soufflé into the mold and put it in the refrigerator. Serve dessert with chocolate and fresh fruit.

Chocolate soufflé

Recipe for Bird's Milk soufflé with chocolate glaze. It turns out to be very similar to the legendary candies of the same name.

Ingredients:

150 g condensed milk;
100 g cream (not very fatty);
A third of a glass of milk;
100 g curd mass or soft cottage cheese;
12-15 g gelatin.

For the glaze:

Milk chocolate bar without additives or filling;
4 tablespoons heavy cream.
Preparation:

Pour gelatin with cold milk and leave it to swell. Mix the cream with condensed milk, put it on the fire and let it boil, then turn down the heat and cook the mixture for another couple of minutes. Dissolve (let it dissolve) the gelatin in a water bath and immediately pour it into the hot cream, add cocoa and cool the mixture to room temperature. If you are in a hurry, then place the saucepan with cream in a container filled with cold water - this will cool the mass faster.

Place the curd mass into the cooled cream and beat everything with a mixer (in a blender or whisk) for about ten minutes. After this, transfer the soufflé into a mold, level it and put it in the refrigerator, waiting for it to harden. To prepare the glaze, melt the chocolate in a water bath, add cream to it and stir. Cut the finished soufflé into cubes or bars, place it on a cutting board (grid, baking sheet) and pour chocolate glaze over it. We put our Bird's Milk soufflé back in the refrigerator - this time until the glaze hardens.

Striped air soufflé

Recipe for the lightest bird's milk soufflé. Easy not in the sense of preparation, but in the sense of the resulting result. This souffle is actually light and airy. The recipe is simple in composition, and the result is unexpectedly interesting, since our soufflé will consist of three layers: one white and two chocolate.

Ingredients:

4 egg whites;
2 glasses of milk;
A glass (or half) of powdered sugar;
Juice of half a lemon;
2 tablespoons cocoa powder;
2-3 tablespoons of sugar;
20 g gelatin for the white layer;
10 g gelatin for the chocolate layer.

Preparation:

We prepare gelatin for the soufflé by first soaking it in cold water and then heating it in a water bath or in the microwave (as in previous recipes). Soak the gelatin for each layer in a separate bowl. Prepare meringue from pre-chilled whites. First, beat the whites with a mixer until fluffy and thick foam, then gradually add powdered sugar to them, continuing to beat. The amount of powder can be varied to taste - this will not particularly affect the consistency of the meringue. Pour the cooled gelatin into the resulting meringue (continuing to beat it) in a thin stream - the preparation for the white soufflé layer is ready.

Now we prepare regular cocoa from milk, cocoa powder and sugar. Cook it for five to ten minutes so that it thickens slightly, and then add pre-prepared gelatin to it. Pour half the cocoa into the mold and put it in the refrigerator. After waiting for the chocolate layer to “set”, place the egg whites on it and let it harden again. After about fifteen minutes, take the soufflé out of the refrigerator and pour the second chocolate layer into the mold.

Now all you have to do is wait until the soufflé has completely hardened and you can take a sample. Yes, don’t forget to take the dessert out of the mold before eating, turn it upside down and decorate it with chocolate, nuts or fruit.

Original soufflé creme brulee

A very simple recipe for making another version of Bird's Milk soufflé. This time we will need the following ingredients:

A glass of cream 33% fat;
A can of boiled condensed milk;
4 egg whites;
Half a glass of sugar;
20 g gelatin;
Vanillin.

Preparation:

First soak the gelatin (according to the instructions) and wait for it to swell. In the meantime, separate the whites from the yolks and prepare meringue from them, first whipping the whites into a foam, and then, continuing whipping, adding all the sugar to them, a tablespoon at a time. We also first whip the cream and mix it with boiled condensed milk. Now we heat the gelatin that has had time to swell in the microwave or in a water bath and pour it (in a thin stream!) into the meringue, and then add boiled condensed milk with cream and vanillin. Mix everything well, pour into the mold and put in the refrigerator. Serve the soufflé by removing it from the mold and turning it upside down.

Fruit soufflé

Finally, we offer you an incredibly simple recipe for Bird's Milk fruit soufflé. A sort of fruit mix based on an exquisite dessert.

Ingredients:

A liter of sour cream;
Half a glass of sugar;
50 g gelatin;
Vanillin;
Fruits (soft) to taste and season.

Preparation:

The recipe is really very, very simple! First, soak the gelatin, and while it swells, prepare the fruits (bananas, strawberries, kiwis, tangerines, peaches), washing them and cutting them into small pieces. By the way, you can also use canned fruits or berries for this soufflé. When the gelatin swells, dissolve it by heating it in a water bath or in the microwave, and cool. Then beat the sour cream with sugar, pour gelatin into it, mix and pour this mixture over the fruit laid out in the mold. We put the soufflé in the refrigerator, wait for the soufflé to harden and enjoy a light and delicate dessert.

Bon appetit! Choose the “Bird's Milk” soufflé recipe and prepare an exquisite dessert – for your joy and for others’ sweetness. And don’t forget that you need to enjoy cooking: the kitchen does not forgive a bad mood. Good luck!

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Similar materials

Airy chocolate soufflé

Ingredients:

1 packet vanilla sugar
200 ml heavy cream
150 g chocolate
300 g cottage cheese
1 teaspoon gelatin
1 tbsp. spoon of chocolate liqueur
0.4 cups powdered sugar

How to make chocolate soufflé:

First you need to melt the chocolate in a water bath. After this, pre-pounded cottage cheese, powdered sugar and vanilla sugar are added to it. The mass is thoroughly mixed and whipped using an electric mixer.

Whip the cream in a separate container. Gelatin should be poured with hot water and wait until it swells. Then it is poured into the chocolate-curd mass, into which chocolate liqueur and whipped cream are then added.

The resulting mixture is stirred. The cake soufflé is ready!

Fruit soufflé

Ingredients:
250 g cream 30% fat
500 g peaches
0.5 ml yogurt
20 g gelatin
250 g sugar
70 g pistachios

How to prepare fruit soufflé:

First of all, you need to soak the gelatin in water until it swells completely. Fresh peaches are peeled and pureed in a blender. Gelatin, yogurt and 3 tablespoons of sugar are added to the fruit.

The cream and the remaining granulated sugar must be whipped until thick foam. After this, the peach puree and whipped cream are combined. Pistachios are added to the mixture, which must be ground.

The fruit soufflé is ready!

Souffle “Bird's milk”

Ingredients:
200 g condensed milk
20 g gelatin
1/4 teaspoon citric acid
150 g butter
1 cup of sugar
7 egg whites

How to prepare soufflé “Bird's milk”

Gelatin needs to be soaked in cold water, where it will remain until it swells completely. This will take approximately 30 minutes. For soaking you will need 0.5 cups of water. After the gelatin has swollen, half the volume of citric acid and half of the granulated sugar are added.

The gelatin mixture is heated but not brought to a boil until the sugar and gelatin are completely dissolved. While the mixture is heating, you can mix the remaining citric acid and egg whites.

First, the whites are whipped with citric acid using a mixer until a good foam forms. Sugar is added to the mixture several times. Everything is whipped until a viscous thick mass is formed.

Next, a hot gelatin solution is poured in, but it is not recommended to stop the whipping process. This way the proteins will be treated with boiling water to avoid salmonellosis. Butter at room temperature is combined with condensed milk.

The Bird's Milk soufflé for the cake is ready! It can be served not only with cake-shaped layers, but also as a separate airy dessert.

Two-layer soufflé with sour cream
Dietary curd soufflé
Portioned creamy soufflé
Classic cream soufflé
Chocolate soufflé
Striped air soufflé
Original soufflé creme brulee
Fruit soufflé

Unusual curd cheese soufflé

A fairly simple and original recipe for making Bird's Milk soufflé. For it we need the following ingredients:

Half a kilo of unsalted curd cheese;
A glass of heavy cream (at least 35% fat);
9 or 10 tablespoons of sugar;
A packet of instant gelatin.

Preparation:

Traditional egg white soufflé

This recipe is already more traditional, since this Bird's milk is prepared from beaten egg whites. But in addition to egg whites, this recipe also includes other (albeit not numerous) ingredients:

White from 4 eggs;
A glass of granulated sugar;
One and a half tablespoons of gelatin;
Chocolate bar (100 g).

Preparation:

Two-layer soufflé with sour cream

Quite an unusual recipe for making Bird's Milk soufflé. The soufflé turns out to be two layers. We will make it using the following ingredients:

900 g sour cream;
450 g cream;
A glass of sugar;
A tablespoon of water;
4 tablespoons sugar;
14 g (2 sachets) gelatin;
4 tablespoons cocoa.

We will prepare a chocolate layer from these products, and for the white layer we will take the following ingredients:

A glass of milk;
4 sachets of gelatin.

Preparation:

Dietary curd soufflé

This recipe for making Bird's Milk soufflé is similar to the version with curd cheese, but the resulting soufflé is less fatty. So this recipe can be considered dietary.

Ingredients:

400 g low-fat cottage cheese;
100 g of one percent milk;
30 g natural honey;
50 g cocoa powder;
15 g gelatin.

Preparation:

Portioned creamy soufflé

A recipe for very tender and tasty Bird's milk, prepared with cream and condensed milk. True, it turns out very sweet.

Ingredients:

A glass of twenty percent cream;
A can (250 g) of condensed milk;
Half a glass of unleavened milk;
150 g children's sweet curd;
15 g gelatin;
50 g chocolate;
20 g nuts.

Preparation:

Note:

This recipe is perfect for a children's holiday table and will successfully replace ice cream.

Classic cream soufflé

Perhaps the most traditional recipe for the legendary Bird's Milk soufflé, which turns out incredibly tasty and airy.

Ingredients:

4 eggs;
200 g (can) condensed milk;
200 g (pack) butter;
200 g (glass) sugar;
15 g gelatin;
Vanillin;
Lemon acid.

Preparation:

Chocolate soufflé

Recipe for Bird's Milk soufflé with chocolate glaze. It turns out to be very similar to the legendary candies of the same name.

Ingredients:

150 g condensed milk;
100 g cream (not very fatty);
A third of a glass of milk;
100 g curd mass or soft cottage cheese;
12-15 g gelatin.

For the glaze:

Milk chocolate bar without additives or filling;
4 tablespoons heavy cream.
Preparation:

Striped air soufflé

Ingredients:

4 egg whites;
2 glasses of milk;
A glass (or half) of powdered sugar;
Juice of half a lemon;
2 tablespoons cocoa powder;
2-3 tablespoons of sugar;
20 g gelatin for the white layer;
10 g gelatin for the chocolate layer.

Preparation:

Original soufflé creme brulee

A very simple recipe for making another version of Bird's Milk soufflé. This time we will need the following ingredients:

A glass of cream 33% fat;
A can of boiled condensed milk;
4 egg whites;
Half a glass of sugar;
20 g gelatin;
Vanillin.

Preparation:

Fruit soufflé

Finally, we offer you an incredibly simple recipe for Bird's Milk fruit soufflé. A sort of fruit mix based on an exquisite dessert.

Ingredients:

A liter of sour cream;
Half a glass of sugar;
50 g gelatin;
Vanillin;
Fruits (soft) to taste and season.

Preparation:

2016-02-17T03:40:04+00:00 admin Dessert

Contents: Unusual soufflé made from curd cheese Traditional soufflé made from egg whites Double-layer soufflé with sour cream Dietary curd soufflé Portioned cream soufflé Classic cream soufflé Chocolate soufflé Striped airy soufflé Original soufflé crème brûlée Fruit soufflé Soufflé is one of the greatest confectioneries inventions. And, it goes without saying that it was invented in France, like most culinary masterpieces. It is noteworthy that although in...

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The French word “soufflé” has become so widespread that it is no longer just a dessert or an integral component of baked goods. Today you can find, for example, fish soufflé. However, everyone’s favorite “Bird’s Milk” remains a classic, which even novice cooks can prepare.

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Souffle “Bird's milk”

Ingredients:

Egg whites – 7 pcs.; - gelatin – 20 g; - sugar – 1 glass; - butter – 150 g; - condensed milk – 200 g; - citric acid – 1/4 tsp.

To prepare the soufflé, gelatin must first be soaked in cold water. Exposure time – 30 minutes. You need to take half a glass of water.

Add half the sugar and half the volume of citric acid to the water with the swollen gelatin. Heat the gelatin mixture, without bringing to a boil, until the gelatin and sugar are completely dissolved. While the mixture is heating, there is time to prepare the mixture of egg whites and the remaining citric acid. First, you need to beat the whites with citric acid with a mixer until a good foam forms.

The mixer must be absolutely dry, the whites must be cold, otherwise they will not whip

In several stages you need to add sugar to the whites and beat until a thick viscous mass is formed. Without stopping whisking, carefully pour the hot gelatin solution into the mixture. In this way, the proteins are treated with boiling water to prevent salmonellosis.

Condensed milk should be combined with butter at room temperature. While continuing to beat, carefully add the butter and condensed milk into the protein mixture. The result is a seemingly delicate air mass that thickens before your eyes. The soufflé for the cake is ready.

Vanillin, raisins, nuts or cognac can be added to the soufflé to add flavor.

Soufflé “Fruit”

Ingredients:

Fresh peaches – 500 g; - yogurt – 0.5 ml; - gelatin – 20 g; - sugar – 250 g; - cream 30% fat – 250 g; - pistachios – 70 g.

Gelatin must be soaked in water until it swells. Peel the peaches and grind in a blender until pureed. Add gelatin, 3 tablespoons of sugar and yogurt to the peaches. Beat the remaining sugar with a mixer with cream until thick foam. Next, combine the whipped cream and peach puree, add ground pistachios to the mixture. The fruit soufflé is ready.

In the international culinary market, souffles are food products whipped to a foamy state. Confectioners have their own opinion on this matter; for them, soufflé is a very “airy” dessert cream made from sugar syrups or fruit purees and even regular custard. This dish is ideally cooked in a water bath, and the “airiness” is created using beaten egg whites with the addition of ground yolks to secure the finished cream.

Chocolate

A very simple and tasty option for making soufflé. And you can serve it as a separate dessert dish (you get a light pie without a crust), or pour it onto any shortbread and put it in the refrigerator to harden.

We will need:

Milk 150 gr;
Sugar 75 gr;
Egg yolks 4 pcs;
Gelatin 12 g;
Cream 300 gr;
Cocoa 1 tsp.

Recipe:

First you need to grind the yolks with sugar and cocoa. We put all the milk on the stove in a water bath and heat it up, gradually pouring a mixture of yolks, cocoa and sugar into it. And cook this mass until it becomes thick.
When the mass has cooled slightly, carefully add gelatin soaked in a small amount of water and mix thoroughly. Whip the cream thoroughly separately, and then pour it into the cream and beat it all together again.
After this, you immediately need to pour the resulting cream into molds and take it to the refrigerator to infuse. Vanilla soufflé is made in the same way, in the same proportions, only vanilla sugar is taken instead of cocoa.

Pictured is a chocolate soufflé cake:

Strawberry

Ingredients:

Strawberries - 400 gr;
Sugar or powdered sugar -300 gr;
Lemon - 1 pc.;
Gelatin 30 gr.

Preparation progress:

First, you need to completely defrost the strawberries and crush them into puree or grind them in a blender. Then add gelatin pre-diluted in water, mix well and leave to infuse for 10-20 minutes.
When the resulting mass swells, pour lemon juice mixed with sugar into it. Place this mixture on the stove in a water bath or over very low heat and heat slowly. No need to boil!
When the mixture becomes smoother and all the gelatin has dispersed, remove from the stove and let it brew and cool for 10-20 minutes.
As soon as the mixture has cooled, beat the whole thing with a mixer at high speed, or by hand. In this case, the mixture should lighten and increase in volume.
We cover the molds with parchment paper (if there is no paper, then it is very difficult to remove from the silicone mold). And put the resulting cream in them and put the molds in the refrigerator for a couple of hours so that the mixture thickens.
Then we take out the soufflé, carefully remove the paper and cut it. All!

Soufflé for layering cakes “Cloudy”

Ingredients:

Gelatin - 20 g;
2-3 whites (depending on the size of the egg);
Water - 0.5 tbsp;
Sugar 0.75 tbsp;
Citric acid - 0.25 tsp;
Condensed milk - 1 can;
Butter - 200 gr.

Preparation progress:

Soak the gelatin in 0.5 cups of water for ten minutes. Then pour it into a saucepan and add half of the sugar (from 0.75 tbsp.) and half of citric acid (from 0.25 tsp.). Place this mass on the stove and heat until the gelatin dissolves completely.
Separately, you need to beat the whites with the remaining acid. Whisk until foam forms. Three times in advance, add the remaining sugar to the egg whites.
Then carefully (in a thin stream) pour the heated gelatin with sugar into the protein mass. Separately whisk the condensed milk with softened butter, and pour it a little at a time into the pan with the cream, stirring all the time with a mixer. The soufflé is ready! All that remains is to place it on a biscuit or cake layer.

Caramel

Ingredients:

Cream 500 ml;
Condensed milk 1 can;
Gelatin 20 gr.;
Milk 1 tbsp.

Preparation progress:

Cook a can of condensed milk over low heat for about 2 hours.
Then let it cool and mix the boiled condensed milk in a saucepan with a glass of milk.
Heat slightly and add gelatin soaked in water. Then we heat this mass again a little and set it aside to let the gelatin “set.”
Separately, beat the whipped cream and carefully mix it with the main mass.
We put the finished cream in the refrigerator or assemble a cake from it. The result is a very airy, milky caramel soufflé.

Smetanoye

Ingredients:

Sugar 0.5 tbsp;
Sour cream 30g;
Gelatin 2 tsp.

A very simple soufflé recipe that goes well in a cake with fruit cream. Preparation progress:

Heat the gelatin soaked in a small amount of water (0.5 cups of boiled water) over low heat or in a water bath until the gelatin sets.
Using a mixer, beat the sour cream with sugar and add the already heated gelatin.
Gently whisk the cream and that’s it! The soufflé filling for the cake is ready. Put it in the refrigerator or put it on a shortbread or biscuit.

Fruity

Ingredients:

Canned apricots 1l (you can have peaches or pitted cherries);
Cottage cheese 300 gr.;
Powdered milk (optional) 3 tbsp. l.;
Sugar 5 tbsp. l.;
Gelatin 10 gr.

Preparation progress:

Peel apricots (if any). Cut and grind in a blender until you get a puree. Pour the puree into a saucepan, put it on the stove and bring to a boil.
As soon as it boils, add gelatin (previously diluted in a glass of apricot compote) to the resulting mass. After this, the puree should simmer for a couple more minutes so that the gelatin thickens.
Remove from the stove and set to cool to room temperature. When it cools down, stirring thoroughly several times, gradually add sugar, cottage cheese and milk powder.
Then beat the finished cream again with a mixer and put it in the refrigerator or put it on the cake.

The video shows how to make a cake with fruit soufflé:

Curd

To make a curd soufflé for a cake, we will need:

Cream 400 ml;
Cottage cheese 500 ml;
Sugar 1 tbsp.;
Gelatin 20 gr;
Milk 0.5 tbsp.

How to cook:

Mix half a glass of sugar with cream and beat thoroughly with a mixer.
Mix the remaining sugar with cottage cheese and vanilla and beat separately.
Dilute the gelatin in milk, let it sit for 10 minutes and heat this mixture a little on the stove so that the gelatin “sets.” You can't boil it!
Then cool the milk and gelatin a little and pour into the cottage cheese, add the whipped cream there and mix the finished mass thoroughly.
You can either put it in the refrigerator or put it on biscuits.

Video of how to prepare a curd soufflé cake:

Yagodnoye

Ingredients:

Gelatin 20 g.
Cream 200-250 ml.
Eggs 2 pcs.
Sugar 250 g.
Berries (any edible, you can have several types at once) need to be thoroughly washed, pitted and ground in a blender until pureed.

How to cook:

In a large saucepan, bring the berry puree to a boil. As soon as it boils, stirring thoroughly, add sugar three times.
After this, the berries should boil for another 10-15 minutes and add gelatin pre-soaked in water to them and cook, stirring, for another couple of minutes. Then remove the puree from the stove and let it cool to room temperature.
Mix the egg whites separately with two tablespoons of water and a pinch of salt and beat well.
Pour the whites into the main berry mass in a thin stream and mix everything.
Then at the end you need to gradually add cream to the finished cream, mix thoroughly and put it in the refrigerator or put it on the cake.

Bon appetit!