Sour cream soufflé cake with cherries

Ingredients

Pastry

320 grams (11.3 ounces) all-purpose flour
60 grams (2.1 ounces) granulated sugar
1 gram (0.04 ounces) salt
1 large egg
125 grams (4.4 ounces) sour cream (20-25% fat)
115 grams (4.1 ounces) unsalted butter

Cherries

250 grams (8.8 ounces) frozen cherries
25 grams (0.9 ounces) cornstarch
25 grams (0.9 ounces) powdered sugar

Souffle

325 grams (11.5 ounces) sour cream (20% fat)
200 grams (7 ounces) heavy cream (33-35% fat)
140 grams (5 ounces) cream cheese
100 grams (3.5 ounces) whole milk
160 grams (5.6 ounces) granulated sugar
15 grams (0.5 ounces) gelatin (200-220 bloom)
90 grams (3.2 ounces) water for the gelatin

Filling

100 grams (3.5 ounces) cherry puree
4 grams (0.14 ounces) cornstarch
1 gram (0.04 ounces) pectin NH
20 grams (0.7 ounces) granulated sugar
5 grams (0.18 ounces) lemon juice
50 grams (1.8 ounces) fresh cherries

Equipment

Mixing Bowls
You'll need a few different sizes for mixing various ingredients. Stainless steel bowls are highly recommended for their durability and ease of cleaning.
Sifter
A fine-mesh sifter will help to incorporate air into your flour and eliminate any lumps. This step is crucial for a light and fluffy pastry.
Submersible Blender
This tool is essential for achieving a smooth consistency in your soufflé mixture. Opt for one with multiple speed settings.
Teflon Mat or Parchment Paper
These will keep your pastry from sticking to the baking sheet and make cleanup a breeze. Parchment paper is a great disposable option.
Rolling Pin
A non-stick rolling pin can make it easier to roll out your dough evenly. Lightly dust it with flour to prevent sticking.
Baking Sheet
A large, flat baking sheet will ensure your pastries bake evenly. Opt for one with a light-colored, non-stick finish.
Acetate Film
Acetate film will help you achieve clean edges when assembling the cake. Cut it to fit your cake ring snugly.
16cm Cake Ring
A precise cake ring is essential for shaping this cake. Adjustable cake rings are versatile and can be used for various recipes.

Instructions

Step 1

The calculation in the recipe is for a 16cm (6.30 inch) cake.

Step 2

Pastry Preparation

Step 3

1. Sift the flour and mix it with salt. Tip: Sifting helps to avoid lumps and ensures an even mixture.

Step 4

2. Melt the butter and let it cool to 86F (30C). Mix it with sour cream until smooth. Tip: Allowing the butter to cool ensures it combines well with other ingredients.

Step 5

3. Add the egg and sugar to the butter mixture, and blend until smooth. Suggestion: Use a hand blender for better consistency.

Step 6

4. Pour the mixture into the flour, and stir until the flour is completely incorporated.

Step 7

5. Knead the dough by hand on a work surface and divide it into 4 equal parts.

Step 8

6. Refrigerate the dough for 15-20 minutes. Tip: Chilling helps to make the dough easier to handle.

Step 9

Preparing the Cherries

Step 10

1. DO NOT defrost the cherries!

Step 11

2. Mix the powdered sugar with cornstarch and sift into a bowl.

Step 12

3. Roll each cherry in the starch mixture before placing on the dough. Tip: This prevents the cherries from releasing too much moisture into the dough.

Step 13

Shaping and Baking

Step 14

1. Preheat the oven to 356F (180C).

Step 15

2. Line a baking sheet with a teflon mat or parchment.

Step 16

3. Roll each part of the pastry very thinly into a rectangle (40 * 18cm / 15.75 * 7.10 inches). Tip: Keep the remaining dough in the fridge while working on each piece.

Step 17

4. Place the cherries in a continuous row along the long edge of the layer, then roll the dough. Pinch the edges and place the seam side down on the baking sheet. Repeat with the remaining dough and cherries.

Step 18

5. Bake for 30-35 minutes until golden brown. Let them cool completely on the baking sheet.

Step 19

Preparing the Souffle

Step 20

1. Soak the gelatin in cold water.

Step 21

2. Combine sour cream, sugar, heavy cream, and cream cheese. Blend until smooth. Suggestion: If lumps remain, pass the mixture through a sieve.

Step 22

3. Bring the milk to a boil, then remove from the heat and dissolve the gelatin in it. Mix thoroughly.

Step 23

4. Add the gelatin mixture to the sour cream mixture in a thin stream while constantly stirring. Do not whip.

Step 24

Assembling the Cake

Step 25

1. Use a 16cm (6.30 inch) ring lined with acetate film and double foil at the bottom.

Step 26

2. Cut each baked roll into 3-4cm (1.20-1.60 inch) pieces.

Step 27

3. Lay the pieces at the bottom without pressing too much. Pour in enough souffle to cover them slightly.

Step 28

4. Repeat for the second and third layers, covering each with souffle.

Step 29

5. Cover the cake with cling film touching the surface and place a suitable-sized base to align it.

Step 30

6. Refrigerate overnight.

Step 31

7. Remove the films and cover the top with cherry filling. Add the fresh cherries.

Step 32

8. Refrigerate for another hour before serving.

Step 33

Preparing the Filling

Step 34

1. Mix the cornstarch, pectin, and sugar.

Step 35

2. Heat the cherry puree in a saucepan to 104F (40C) while stirring.

Step 36

3. Add the sugar mixture and bring to a boil while stirring. Boil for 30 seconds.

Step 37

4. Add the fresh cherries and boil for another 10-15 seconds.

Step 38

5. Remove from heat, add lemon juice, and stir.

Step 39

6. Pour this on top of the cake and spread the cherries evenly.

Servings

🍰 This cherry soufflé cake is best served chilled, allowing the flavors to meld and the soufflé to set perfectly. For a luxurious touch, drizzle some melted dark chocolate over the top before serving.

👩‍🍳 Pair it with freshly brewed coffee or a glass of champagne for an indulgent treat. If you prefer something non-alcoholic, a chilled cherry or berry tea complements the cake beautifully.

🦋 Light some candles and serve the cake on a stunning platter to create a memorable dessert presentation. Top the cake with a few whole cherries and a sprig of mint for a photo-worthy look. Your guests will be talking about this showstopper creation for weeks!

Variations

🌿 **For a gluten-free variation:** Use a high-quality gluten-free flour blend in place of regular flour. Ensure all other ingredients, like cornstarch and baking powder, are also gluten-free.

🌱 **For a vegan version:** Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a dairy-free sour cream and cream cheese. Opt for plant-based cream and a vegan butter substitute.

Both versions are just as irresistible and joyful! 🌟

Faq

Why is my dough not coming together?
Make sure your butter is not too hot when mixing with sour cream. It should be cooled to about 86F (30C).
Can I use fresh cherries instead of frozen ones?
Yes, you can use fresh cherries, but make sure they are pitted and that you adjust the starch mixture accordingly as fresh cherries can be juicier.
How do I prevent the dough from cracking?
Keep the dough well-chilled and roll it out between sheets of parchment paper to prevent sticking and cracking.
Can I prepare the cherry soufflé cake in advance?
Absolutely! This cake actually benefits from being prepared a day ahead to allow the flavors to meld together.
How do I avoid lumps in my soufflé mixture?
Blend all the ingredients thoroughly and strain through a sieve to ensure a smooth consistency.
What's the best way to dissolve gelatin without clumps?
Always sprinkle the gelatin evenly over cold water and let it bloom before dissolving it in hot liquid.