Raspberry soufflé cake

Russian cuisine

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Description Products Steps

Raspberry soufflé cake is a delicate dessert with a light texture and bright raspberry flavor. The base is made from cookie crumb dough, and the soufflé is made from raspberry puree, cream, cottage cheese and gelatin. Everything is carefully laid in layers and cooled until solidified. The cake turns out airy, with a slight sourness of raspberries and the soft sweetness of the soufflé.

1. Calories
   242,8 kcal
2. Protein
   4,74 gram
3. Fat
   14,54 gram
4. Carbohydrates
   23,7 gram
5. ~ Time
   5 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Powder gelatin

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   25 g
2. Sugar

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   1 glass = 180 g
3. Cottage cheese

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   200 g
4. Cream 33% fat

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   200 g
5. Vanilla sugar

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   10 g
6. Raspberry

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   800 g
7. Butter

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   150 g
8. Shortbread

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   250 g

Steps:

1. 
   Fill the gelatin with water and leave to swell according to the instructions on the package. Grind the cookies into fine crumbs. Thaw the raspberries if they were frozen.
2. 
   Mix crushed cookies with softened butter in a blender until smooth.
3. 
   Place the resulting mass into a baking dish and compact.
4. 
   Mix raspberries with sugar, bring to a boil and rub through a sieve, then add gelatin and stir until smooth. Cool to room temperature.
5. 
   Pour the cream into a separate bowl and whisk until thick.
6. 
   Rub the cottage cheese through a sieve, gradually adding the raspberry mixture to it. Gradually stir the cream into the mixture.
7. 
   Carefully pour the soufflé into the cookie tin and place in the freezer for 20 minutes.
8. 
   Remove the cake from the freezer, pour in the remaining raspberry syrup and place in the refrigerator to set for several hours, or preferably overnight.
9. 
   Decorate the resulting cake with mint, berries or nuts.

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