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Blueberry Kiwi Souffle Cake – Olga’s Flavor Factory

Blueberry Kiwi Souffle Cake - Olga's Flavor Factory

This can be a sponsored dialog written by me on behalf of NESTLE® LA LECHERA®. The opinions and textual content are all mine.

The vacation season is all about festive gatherings with household and associates. Meals has the extraordinary potential to convey individuals collectively, surrounding them with heat, intimacy and happiness. I really like feeding individuals; it’s my love language to them. This time of yr is the perfect alternative to tug out your baking expertise and make one thing additional particular.

This Blueberry Kiwi Soufflé Cake is so lovely and has many scrumptious flavors and textures. The tender sponge cake layers are complemented completely with layers of decadent and luscious vanilla soufflé. It makes the cake so fluffy and lightweight. The blueberries and kiwi add a lot freshness and acidity to enrich the creamy soufflé and the cream cheese frosting. Adorning the cake with the recent fruit provides you with beautiful outcomes while not having any pastry chef expertise. Not solely is that this cake completely beautiful, however it’s created from staple pantry components.

I’m so excited to be working with NESTLE® LA LECHERA® to function their sweetened condensed milk. I’ve been utilizing it for so long as I can keep in mind and I really like its genuine taste. Sweetened condensed milk is a staple ingredient within the Slavic delicacies, so you will notice it utilized in so many various methods in numerous recipes. I purchase it at Publix within the baking aisle. They’re bought in 14 ouncescans and in addition in very handy squeeze bottles (now with new packaging) – good in case you like so as to add it to espresso, like we do in my household. There’s even a coupon to get $zero.75 off once you buy two LA LECHERA® merchandise at Publix now -12/16/18. That is the right time to refill for all our vacation baking. 

Components:

Sponge Cake Layers:

eight eggs, separated, room temperature

1 cup granulated sugar, divided

1/four  cup milk + 1/four cup melted butter

1 teaspoon vanilla extract

1½ cups all objective flour

2 teaspoons baking powder

¼ teaspoon salt

Lemon Syrup:

1/2 cup water

1/three cup granulated sugar

juice and zest of 1 lemon (about 1/four cup lemon juice)

Vanilla Souffle:

12 Tablespoons (three/four cup) butter, room temperature

¾ cup LA LECHERA sweetened condensed milk

6 teaspoons unflavored gelatin + ½ cup water

1 cup sugar, divided

7 egg whites

1 teaspoon lemon juice

1-2 teaspoons vanilla extract

Cream Cheese Frosting:

16 ouncescream cheese, room temperature

1/three cup LA LECHERA sweetened condensed milk

four ounceswhipped topping or whipped cream, sweetened to style with powdered sugar

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 levels Fahrenheit. Line the underside of two spherical (9 inch spherical) cake pans with parchment paper.

Separate the eggs, placing the whites in a single bowl and the yolks in one other.

Beat the whites utilizing a whisk attachment on a standing mixer or a hand-held mixer till foamy. Progressively pour in half of the sugar. Combine the whites on excessive velocity till stiff peaks type. Put aside.

Within the different bowl with the yolks, add the remaining sugar and use the identical whisk attachment to beat the yolks till they’re pale and fluffy.

Mix the milk, melted butter, and vanilla extract in a bowl or cup. Put aside.

Utilizing a rubber spatula, fold the egg whites into the egg yolks, being cautious to not deflate the batter as a lot as potential.

Sift the flour, baking powder, and salt over the folded eggs and gently fold within the batter.

When there are nonetheless some remaining streaks of flour, pour within the milk and butter combination into the batter by the aspect of the bowl.

Proceed gently folding till evenly distributed.

Divide the batter in half, pouring into the ready cake pans.

Bake within the preheated oven till they’re golden and a toothpick inserted into the middle of the cake comes out clear, 20-25 minutes.

Cool on a wire rack.

Lemon Syrup

In the meantime, make the lemon syrup. Place the water, sugar, lemon juice and lemon zest right into a small saucepan. Prepare dinner on medium warmth till the sugar dissolves. Put aside.

I actually like utilizing syrups in desserts as a result of it helps to maintain them moist and tender. I feel it’s fairly necessary to make use of a syrup to soak into the cake layers, which won’t solely maintain the cake layers from drying out, however will add further taste to the cake.

At this level, just remember to are able to assemble the cake, as a result of as quickly because the soufflé combination is completed, you must act shortly, as a result of the gelatin will begin to set.

Use 2 (9 inch) cake pan to assemble the cake. Line the underside and the sides of the cake pans with parchment paper.

Minimize every cake in half horizontally.

Utilizing a pastry brush, brush the highest and backside of every cake layer with the lemon syrup. Place the primary half of the cake layers contained in the ready cake pans.

Vanilla Souffle

In a big bowl, utilizing a paddle attachment of a standing mixer or utilizing a hand mixer, combine the butter till it’s mild and fluffy. Pour within the LA LECHERA sweetened condensed milk and blend till evenly mixed. Set it apart at room temperature.

Whereas the buttercream is being combined, sprinkle the gelatin over the water in a medium bowl and put aside, for about 5 minutes, giving the gelatin an opportunity to bloom.

Add the bloomed gelatin combination to a small heavy bottomed saucepan together with ½ cup of sugar. On low warmth, prepare dinner the combination simply till the sugar and the gelatin dissolve, however don’t boil it. Set it apart to chill barely.

In the meantime, within the giant bowl of a standing mixer, utilizing a whisk attachment, whisk the egg whites till frothy after which regularly pour within the remaining ½ cup sugar, then add the lemon juice and the vanilla extract.

Proceed mixing and pour within the gelatin combination in a skinny stream, whereas mixing on low velocity.

Proceed mixing on low velocity and progressively add the butter cream into the egg whites, a spoonful at a time after which combine till evenly mixed.

Instantly pour in half of the soufflé combination over the primary cake layers within the ready cake pans, smoothing them out, tapping the pans gently on the counter to assist the souffle settle across the cake layers.

Place the second half of the cake layers on prime of the soufflé, urgent gently in order that it settles into the soufflé and is on the similar degree, with the soufflé arising the edges of the cake.

Place the cake layers into the fridge to chill utterly, a minimum of 2 hours. I often do that in a single day.

Cream Cheese Frosting:

In a big bowl of a standing mixer with a paddle attachment, or utilizing a hand mixer, combine the cream cheese, LA LECHERA sweetened condensed milk and vanilla extract till clean and evenly mixed.Add the chilled heavy cream and blend, switching to a whisk attachment, beginning on low velocity after which growing to excessive velocity till the frosting is thick and fluffy. Style the frosting and add powdered sugar to style, to make it as candy as you want (1/four – 1/2 cup). (I favor desserts to be much less candy, so I add just a few spoonfuls.) You can even use whipped topping as an alternative.Take the cake layers out of the fridge and take away them from the cake pans. Chances are you’ll need to run a skinny knife across the edges of the cake pan, to ensure that not one of the soufflé is caught to the edges. This manner, the cake ought to simply slide out of the cake pan.

Place one of many cake and soufflé mixtures on the cake stand. (I line the sides of the cake stand with heavy obligation aluminum foil, in order that it retains the sides clear whereas I’m frosting the cake.) Take away the parchment paper.

Unfold a beneficiant portion of the cream cheese frosting on prime of the cake layer. Sprinkle chopped kiwi and blueberries evenly over the frosting. Prime with the remaining cake and soufflé mixtures. Use the remaining cream cheese frosting to cowl the highest and sides of the cake.

Adorn the highest of the cake with blueberries and kiwi. I place the blueberries across the fringe of the cake and shingle skinny slices of kiwi everywhere in the middle.Refrigerate the cake till you’re able to serve. For greatest outcomes, let the cake stand at room temperature for about 30 minutes earlier than serving. The cake layers will probably be far more tender in contrast to if you serve it proper out of the fridge.

Blueberry Kiwi Souffle Cake

 

Complete time

24 hours 25 minutes

 

Writer: Olga’s Flavor Factory

Recipe sort: Sweets

  • eight eggs, separated, room temperature
  • 1 cup granulated sugar, divided
  • ¼ cup milk + ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • 1½ cups all objective flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup water
  • ⅓ cup granulated sugar
  • juice and zest of 1 lemon (about ¼ cup lemon juice)
  • 12 Tablespoons (three/four cup) butter, room temperature
  • ¾ cup LA LECHERA sweetened condensed milk
  • 6 teaspoons unflavored gelatin + ½ cup water
  • 1 cup sugar, divided
  • 7 egg whites
  • 1 teaspoon lemon juice
  • 1-2 teaspoons vanilla extract
  • 16 ouncescream cheese, room temperature
  • ⅓ cup LA LECHERA sweetened condensed milk
  • four ounceswhipped topping or whipped cream, sweetened to style with powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350 levels Fahrenheit. Line the underside of two spherical (9 inch spherical) cake pans with parchment paper.
  2. Separate the eggs, placing the whites in a single bowl and the yolks in one other.
  3. Beat the whites utilizing a whisk attachment on a standing mixer or a hand-held mixer till foamy. Regularly pour in half of the sugar. Combine the whites on excessive velocity till stiff peaks type. Put aside.
  4. Within the different bowl with the yolks, add the remaining sugar and use the identical whisk attachment to beat the yolks till they’re pale and fluffy.
  5. Mix the milk, melted butter, and vanilla extract in a bowl or cup. Put aside.
  6. Utilizing a rubber spatula, fold the egg whites into the egg yolks, being cautious to not deflate the batter as a lot as potential.
  7. Sift the flour, baking powder, and salt over the folded eggs and gently fold within the batter.
  8. When there are nonetheless some remaining streaks of flour, pour within the milk and butter combination into the batter by the aspect of the bowl.
  9. Proceed gently folding till evenly distributed.
  10. Divide the batter in half, pouring into the ready cake pans.
  11. Bake within the preheated oven till they’re golden and a toothpick inserted into the middle of the cake comes out clear, 20-25 minutes.
  12. Cool on a wire rack.
  1. In the meantime, make the lemon syrup. Place the water, sugar, lemon juice and lemon zest right into a small saucepan. Prepare dinner on medium warmth till the sugar dissolves. Put aside.
  2. At this level, just remember to are able to assemble the cake, as a result of as quickly because the soufflé combination is completed, it’s a must to act shortly, as a result of the gelatin will begin to set.
  3. Use 2 (9 inch) cake pan to assemble the cake. Line the underside and the sides of the cake pans with parchment paper.
  4. Reduce every cake in half horizontally.
  5. Utilizing a pastry brush, brush the highest and backside of every cake layer with the lemon syrup. Place the primary half of the cake layers contained in the ready cake pans.
  1. In a big bowl, utilizing a paddle attachment of a standing mixer or utilizing a hand mixer, combine the butter till it is mild and fluffy. Pour within the LA LECHERA sweetened condensed milk and blend till evenly mixed. Set it apart at room temperature.
  2. Whereas the buttercream is being combined, sprinkle the gelatin over the water in a medium bowl and put aside, for about 5 minutes, giving the gelatin an opportunity to bloom.
  3. Add the bloomed gelatin combination to a small heavy bottomed saucepan together with ½ cup of sugar. On low warmth, prepare dinner the combination simply till the sugar and the gelatin dissolve, however do not boil it. Set it apart to chill barely.
  4. In the meantime, within the giant bowl of a standing mixer, utilizing a whisk attachment, whisk the egg whites till frothy after which steadily pour within the remaining ½ cup sugar, then add the lemon juice and the vanilla extract.
  5. Proceed mixing and pour within the gelatin combination in a skinny stream, whereas mixing on low velocity.
  6. Proceed mixing on low velocity and steadily add the butter cream into the egg whites, a spoonful at a time after which combine till evenly mixed.
  7. Instantly pour in half of the soufflé combination over the primary cake layers within the ready cake pans, smoothing them out, tapping the pans gently on the counter to assist the souffle settle across the cake layers.
  8. Place the second half of the cake layers on prime of the soufflé, urgent gently in order that it settles into the soufflé and is on the similar degree, with the soufflé arising the edges of the cake.
  9. Place the cake layers into the fridge to chill utterly, at the very least 2 hours. I often do that in a single day.
  1. In a big bowl of a standing mixer with a paddle attachment, or utilizing a hand mixer, combine the cream cheese, LA LECHERA sweetened condensed milk and vanilla extract till clean and evenly mixed. Add the chilled heavy cream and blend, switching to a whisk attachment, beginning on low velocity after which growing to excessive velocity till the frosting is thick and fluffy. Style the frosting and add powdered sugar to style, to make it as candy as you want (1/four – ½ cup). (I solely use a number of spoonfuls, as a result of I do not like desserts to be too candy.) You can even use whipped topping as an alternative.
  1. Take the cake layers out of the fridge and take away them from the cake pans. Chances are you’ll need to run a skinny knife across the edges of the cake pan, to ensure that not one of the soufflé is caught to the edges. This manner, the cake ought to simply slide out of the cake pan.
  2. Place one of many cake and soufflé mixtures on the cake stand. (I line the sides of the cake stand with heavy obligation aluminum foil, in order that it retains the sides clear whereas I’m frosting the cake. Take away the parchment paper.
  3. Unfold a beneficiant portion of the cream cheese frosting on prime of the cake layer. Sprinkle chopped kiwi and blueberries evenly over the frosting. Prime with the remaining cake and soufflé mixtures.
  4. Use the remaining cream cheese frosting to cowl the highest and sides of the cake.
  5. Beautify the highest of the cake with blueberries and kiwi. I place the blueberries across the fringe of the cake and shingle skinny slices of kiwi everywhere in the middle.
  6. Refrigerate the cake till you’re able to serve. For greatest outcomes, let the cake stand at room temperature for about 30 minutes earlier than serving. The cake layers might be far more tender in contrast to if you serve it proper out of the fridge.

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