For the preparation of this berry pie I used the recipe Pie with red currant - in the oven kulinarochka (Russia, Omsk) For which many thanks to her!
I had blackcurrants in the freezer and I thought what kind of cake to cook without filling, and this recipe with berry soufflé came in handy. But I changed it a little :) in terms of filling!
It turned out very tasty!
Let's prepare the dough.
Add 100 grams of sugar to the sifted flour
add cold to flour with sugar butter 125gr. pieces.
Grind butter with flour and sugar into crumbs.
We take 2 eggs, separate the yolks from the proteins. Add the yolks to the dough, and the proteins will be needed later for the currant soufflé.
Knead shortbread dough and put in a film in the refrigerator for 30 minutes.
I took blackcurrants to wash and defrost beforehand.
Beat 2 egg whites with a pinch of salt separately until stiff foam. And add to the berry puree.
Now add 2 tbsp to the mass of currant puree with proteins. spoons potato starch and mix gently.
It turns out beautiful tasty mass. The filling is ready!
The dough is cooled, roll it out in shape and put it in a preheated oven at 180C for 10-15 minutes.
I pierced the dough with a fork during the baking period and opened the oven when the dough began to rise.
Sand cake is ready
Remove orange peel from orange peels. She will give citrus note and aroma.
Pour the berry filling onto the cake, sprinkle half the orange zest on top.
We put in the oven preheated 180C for 15 minutes, I covered with foil so that the edges do not burn.
Lightly sprinkle the finished cake powdered sugar and the remaining orange zest.
The aroma is simply amazing. The pie is made with big amount fillings. The soufflé is moderately sweet. If you put more sugar, it will already be cloying!
Happy tea!
Cooking time: PT01H00M 1 hour
Cottage cheese soufflé with blackcurrant is prepared very quickly and simply. This light dessert served with whipped cream, which is decorated on top. Blackcurrant berries give a slight sourness and perfectly shade the sweet creamy taste cream. Such curd dessert will be a worthy end to a satisfying holiday dinner or dinner.
Ingredients for 3-4 servings:
- 2-3 tablespoons of small black currants (frozen or fresh);
- 25 g butter;
- 25 g flour (1 heaping tablespoon);
- 150 ml of milk;
- 2 eggs;
- 50g sugar;
- 175 g cottage cheese 5%;
For cream:
- fresh cream 30% fat - 200 ml;
- powdered sugar - 50 g, and a little more for decoration.
Recipe for cottage cheese soufflé with blackcurrant
If you are using frozen currants, place them in a bowl ahead of time to thaw. Cream, on the contrary, should be chilled for better whipping, so put it in the refrigerator in the bowl in which you will prepare the cream for at least 5-6 hours.
Melt the butter in a saucepan over low heat (so as not to burn).
Add flour to it and, continuously rubbing with a spoon, lightly brown it.
Pour in milk, stir well.
While stirring with a whisk, bring to a boil. Turn off the heat and leave on the stove to let the mixture cool down a bit.
Meanwhile, separate the egg yolks from the whites. It can be done special device, or using a regular funnel or slotted spoon to remove foam with convex edges.
Pour the sugar into the bowl with the yolks.
Rub the mixture.
Add cottage cheese.
Mix well.
Add milk mixture to the same bowl.
Whisk.
Now beat the whites into the foam, it is better to do this with a mixer. To get the most fluffy foam, it is best to use glassware or metal (but not aluminum) for whipping proteins, and eggs should be at room temperature.
Put them in the resulting dough and gently mix with movements from the bottom up.
Preheat oven to 200 degrees. Take a special baking sheet with curly recesses for dough or ordinary molds. If they do not have a non-stick coating, grease with melted butter, or even better, use corrugated paper tabs, the soufflé is very tender. Put some dough on the bottom.
Put a few blackcurrants in each mold, preferably in the center. Set aside some berries to decorate the dessert.
Spread the remaining batter over the berries.
Place the baking sheet or molds in the oven, on the middle shelf or closer to the top, depending on what level you are used to baking. Bake the soufflé for 20-25 minutes, depending on the size of your molds, being careful not to burn the top.
For cream, add powdered sugar to the cream and beat with a mixer, gradually increasing the speed. To make this "non-resistant" cream last longer, you can put a bag of cream thickener into the mixture, according to the instructions on the package.
Carefully remove the curd soufflé from the molds onto serving plates. Take the cream into a piping bag or syringe with a star tip and place on each soufflé. Decorate the dessert with blackcurrants and lightly dust the top with powdered sugar using a small sieve. Serve immediately to the table so that the cream does not have time to fall off.
Bon appetit!
Cottage cheese soufflé with black currant was specially prepared for the culinary website by Julia R.
Lose weight delicious! Love to pamper yourself with pastries and are afraid to get better at the same time, I offer you a delicious and fairly simple recipe for a cheesecake pie! Even while on a diet, you can treat yourself to goodies. The main advantage of which is low calorie content, which is why it can be used as a dietary dish.
To date, these pies are very popular. Delicate cream soufflé combined with thin, crispy sand dough Your family will love it and your friends will love it too!
Soufflé pie with blackcurrant
For cooking, we need the following ingredients:
- - 500-600 grams of fresh blackcurrant (you can use jam or jam);
- - water;
- - sugar grams 200;
- - 4-5 chicken eggs;
- - 100-150 grams of cream or sour cream (fat content 20%);
- - 1-2 cups of flour;
- - 50-100 grams of butter or butter margarine;
- - you will also need ice water 4-6 tbsp. spoons.
By stage cooking
Let's start by making the dough.
1. Chilled butter must be cut into small cubes and poured into a bowl where the dough will be kneaded. Pour flour into it, but first the flour must be sifted.
Then you need to mix the flour with butter. This can be done with the help of a special crusher for mashed potatoes, or you can simply use your hands, but it must be done so that the oil does not melt. You can use a food processor or meat grinder.
You should get butter crumbs.
2. In the resulting crumb, you need to add ice water, just do it a little bit, one spoon at a time. We knead the dough so that we end up with a ball, it is not necessary to knead it thoroughly, the amount ice water regulate yourself.
we start kneading the dough in special efforts kneading is not necessary. add enough water to end up with a ball. The resulting dough can be put in a small plastic bag or wrap in cling film and put in the freezer for 15 minutes.
3. After the time has elapsed, sprinkle the table with flour and lay out our dough, it must be rolled out with a rolling pin about 2-3 mm thick.
4. Take a baking dish in the oven and sprinkle it with flour. In order for the dough to be easily laid in a mold, it must be wound on a rolling pin while the dough is lightly sprinkled with flour and, gently holding it with your hands, place the dough in a mold. Press the edges to the form so that the sides do not fall.
5. Place the form with the dough in the refrigerator until the filling is prepared.
We proceed to the preparation of the filling.
6. We prepare my currants and sort them out.
7. Add water to currants and grind with a blender, you can use a meat grinder, we should get thick juice, in addition, you can wipe the currant through a sieve.
8. Add sugar, mix and set aside to dissolve the sugar.
9. We take out the form with the dough and align the edges with a knife.
A little advice. In order for the dough not to swell when baking in the oven, it must be pricked in several places with a fork.
10. We heat the oven to 200 degrees and send our form with the dough there for 15 minutes.
We continue to prepare the filling
11. Add eggs, cream to our filling and carefully use a blender or you can use a whisk to beat until smooth, if necessary, you can strain through a sieve.
In the meantime, the cake in the oven begins to blush, then we take it out and pour the resulting filling into it.
12. Then again put the form in the oven, but already change the temperature to 160 degrees and bake for 40-50 minutes. In order to determine the readiness of the souffle, you need to look at it for the presence of small cracks on the surface. As soon as such cracks appear, remove the cake from the oven.
13. And we just have to wait until it cools down and cook.
Bon appetit!
This recipe is for people like my husband who don’t like berries, or for people like me who can’t figure out what to do with a bucket of currants that my mother passed from the village. Well, I froze a part, it bothers me to eat raw, my husband does not eat. I thought for a long time and looked for a solution to the issue on the Internet and came across a cake with delicate soufflé from raspberries, and I thought, why not make the same soufflé only from currants? And here's what happened:
This is not a classic soufflé, but rather an option for the lazy. But it turns out very tender and airy, and since the soufflé is literally translated as airy, I think this is a suitable name for it, although any pastry chef would probably throw stones at me)))
All we need is any berry, I used currants, cottage cheese, sour cream or cream of any fat content, sugar, gelatin.
My currants, and pour into a container for cooking. Add water, just a little. If there is little in the process, it is better to top up. I poured 150 grams, and then the berry let the juice go. Add sugar.
We wait until it boils and boil a little. While you are working on the syrup, put the sour cream in the freezer, it is better to whip up cold and will be more airy.
I boiled for a couple of minutes, as soon as the berries let the juice flow well, remove from heat and cool a little, the currants need to be rubbed through a sieve.
In the resulting syrup, while it has not cooled down, add two tablespoons of gelatin and mix well.
While it cools, make sour cream. Pour the chilled sour cream or cream into a container and whisk well until it bubbles and increases in volume. The better you beat, the more airy the soufflé will turn out.
We grind the cottage cheese through a sieve, or how I grind it in a blender so that there are no grains, you can of course take curd mass and don't sweat it at all.
Now, if the syrup has completely cooled down, you can combine all the components in one bowl and mix.
Pour the finished cream into molds.
I got 5 ice cream makers of 250 grams. The color is very beautiful. Now we put it in the refrigerator for about an hour, it freezes quickly. finished product decorate with berries, nuts, grated chocolate, or whatever you think of.
Bon appetit, the texture is very delicate, airy. The taste of cottage cheese with sourness, in general, in this form, my husband is ready to absorb the unloved currant in any quantity)))
Cooking time with freezing 1.5 hours. The price is relevant for Ukraine, your products are a little more expensive.
Cooking time: PT01H30M 1h 30m
Approximate cost per serving: 18 rub.
Calories: Not specified
Cooking time: Not indicated
Today, open ones are very popular. The most delicate shortbread pie with blackcurrant soufflé, the recipe with a photo of which we offer, will be an ideal treat for loved ones. Pie easy cooking, the soufflé is prepared without a large number cream and curd cheese, which cannot but rejoice those who follow harmony, but it is impossible to completely refuse sweets. Our section will help you find many interesting goodies.
The recipe for shortbread soufflé pie is very simple, the most difficult thing for you will be to wait for it to cool completely.
To prepare the pie, prepare:
- 600 grams of blackcurrant;
- 200 grams of water;
- 150-200 grams of sugar;
- 5 chicken eggs;
- 150 grams of cream (cream with a fat content of 20% is quite suitable);
- 200 grams of flour;
- 100 grams of chilled butter;
- 5-6 tbsp. tablespoons of ice water.
Recipe with photo step by step:
Dough preparation
Keep the butter in the refrigerator. Chop it in a bowl with a knife into small squares. 
Pour the sifted flour into the oil. 
Using a potato masher, mix butter with flour. This can be done with a combine, or just by hand. If you are working with your hands, mix the butter into the flour very quickly so that it doesn't start to melt from the heat of your hands. 
You should get butter crumbs. 
Little by little, literally a tablespoon, add ice water to the crumbs. 
Knead the dough. Do not try to mix it thoroughly. The main thing is to add enough water to it so that it gathers in a ball. 
Wrap the dough in cling film and place in the freezer for 15 minutes. After that, put it on a floured table and roll it into a layer 2-3 mm thick. 
sprinkle detachable form flour. 
Carefully roll the dough onto the rolling pin and, holding it with your hands, unwind it into shape. 
Lay and press the sides so that they do not fall. 
Send the test form to the refrigerator.
Filling preparation
Wash the currant and sort it out. Add water to it. 
Grind currants with a blender or meat grinder. 
Wipe the future filling through a sieve. 
You will get thick juice. 
Pour sugar into this juice and leave it aside so that it dissolves a little. 
Meanwhile, take the mold out of the fridge and trim the edges. 
Prick the dough with a fork so that it does not puff up during baking. 
Preheat the oven to 200 degrees and bake the cake in it for 15 minutes.
Finishing the filling and baking the pie
Crack 5 eggs into the currant filling. 
Mix thoroughly with a blender or whisk. 
Pour in the cream. 
Mix everything until smooth and strain through a sieve again. 
When the cake begins to brown, take it out of the oven. 
Pour the currant filling into the cake. 
Bake the cake at 160 degrees for 40-50 minutes. When the soufflé is ready - this can be judged by the presence of small cracks - remove it from the oven. 
It remains to wait until it cools down completely. And you can add fragrant to the pie
