Brace yourself for a culinary masterpiece! This recipe will astonish you with its sophistication and simplicity, offering you a delectable treat that’s sure to become your signature dessert. Whether you’re craving citrusy tang, exotic flavors like kiwi and pineapple, or classic combinations like cherry and chocolate sponge, this soufflé cake has got you covered!
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Ingredients:
For the Sponge Cake:
- Cottage Cheese: 500 g (17.64 oz)
- Heavy Cream: 400 ml (13.52 fl oz)
- Sugar: 100 g (3.53 oz)
- Baking Powder: 1 tsp
- Powdered Sugar: 200 g (7.05 oz)
- Wheat Flour: 80 g (2.82 oz)
- Water: 80 ml (2.71 fl oz)
- Gelatin: 40 g (1.41 oz)
- Cocoa Powder: 4 tsp
- Sunflower Oil: 2 tbsp
- Egg: 1
For the Filling:
- Canned Cherries: 250 g (8.82 oz)
- Sour Cream: 100 ml (3.38 fl oz)
- Vanilla Extract: 0.5 tsp
Instructions:
Prepare the Sponge Cake Batter:
- Beat the egg and sugar until fluffy.
- Add sunflower oil and sour cream. Beat again.
- Mix flour with cocoa powder and baking powder, then slowly add to the liquid mixture, stirring constantly until smooth.
- Grease a baking pan and spread the batter evenly, ensuring it doesn’t exceed 3 cm in thickness.
- Bake in a preheated oven at 190°C (375°F) for 15–20 minutes.
- Allow the baked sponge cake to cool.
Soak the Gelatin:
- Soak the gelatin in water and let it sit for 15–20 minutes.
Prepare the Cream:
- Strain cottage cheese through a sieve and combine with heavy cream, powdered sugar, and vanilla extract.
- Beat thoroughly, preferably with a mixer.
- Melt the swollen gelatin in a water bath and add it to the cream mixture.
Assemble the Cake:
- Cut the sponge cake into 2×2 cm cubes.
- Drain the juice from canned cherries and place them in a bowl.
- Line the bottom and sides of a springform pan with plastic wrap. Pour a few spoons of cream onto the bottom.
- Arrange one-third of the sponge cake and one-third of the cherries, then drizzle with cream. Repeat this process two more times.
- Pour the remaining cream over the top and smooth the surface.
- Cover the cake with plastic wrap and refrigerate for 5–6 hours until set.
Enjoy your delightful cherry soufflé cake!
