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Protein Souffle Cake.

Protein Souffle Cake.

Protein Souffle Cake.

Gentle curd cake with protein souffle.
I suggest you try the famous, delicious and delicate pie with cottage cheese and protein souffle. Cooking it is not at all difficult, you only need to observe the proportions. Ready cake must be allowed to cool to the end or even put it in the refrigerator for 20 minutes.

From this, the cake will only benefit. I used a glass of 250 ml and very large eggs. It so happened that in each egg I had two yolks, I had to take two eggs instead of three. Therefore, 4 yolks from two eggs went into the curd and two squirrels remained. Of the two souffle proteins, I did not get high. And you cook strictly according to the recipe.

Ingredients

Dough:

Butter — 80 grams;
Baking powder — 1 tsp;
Egg — 1 pc;
Sugar — 2 tbsp;
Flour — 1 cup.

Filling:

Cottage cheese — 450 grams;
Vanillin — 1 gram;
Sugar — 0.5 cups;
Yolks — 3 pcs;
Manka — 1 tbsp;
Sour cream — 100 grams.

Protein souffle:

Squirrels — 3 pcs;
Powdered sugar — 3 tbsp

Protein Souffle Cake.

Step by step recipe

For this pie, it would be nice to take fat cottage cheese, preferably homemade. I had cottage cheese with a fat content of 15%. Rub it through a sieve.

In a bowl, mix the flour and baking powder, chop solid butter there, grind into crumbs or chop finely, trying less to touch the crumb with your hands.

Beat one egg with sugar separately until a lush white mass. Add beaten egg to butter crumbs. Knead the dough quickly and refrigerate.

For the filling, mix mashed cottage cheese, yolks, sugar, semolina, sour cream, vanilla. The mass should turn out magnificent and homogeneous. I did not whip it with a blender, but simply mixed it with a spoon.

Remove the dough from the refrigerator and distribute along the bottom of the mold, making sides 1-1.5 cm long. Lay the bottom of the mold with parchment.

Pour curd filling on top. Put the cake in the oven preheated to 180 g for 35-40 minutes. Make sure that the bottom does not burn. The filling should grab along the edges and become golden, and the middle should still tremble.

Meanwhile, beat the whites with powdered sugar until strong peaks. When turning the container with proteins, they should not spill out.

Remove the cake from the oven and lay the squirrels on top. Put in the oven again for 15-20 minutes, after lowering the temperature to 150-160 gr. The protein souffle should be gilded.

Remove the cake from the oven and cool completely. When it got warm I put it in the refrigerator for 20 minutes.

“Tears” immediately appeared on the cake. Free the cake from the mold and can be cut.
How tender it is … As soft as a souffle … It melts in your mouth … Help yourself!

Protein Souffle Cake.

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One Response to “Protein Souffle Cake.”

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