easy &quick

Cream Cheese Soufflé Cake

QimiQ Benefits

Light, fluffy and moist consistency
Deep freeze stable, frozen soufflé cakes can be regenerated without loss of quality

Minutes

Difficulty

easy

Ingredients

For 635 g

Mix the cream cheese, cream, QimiQ Sauce Base, granulated sugar and starch together well and heat to 90°C.
Add the whole eggs and mix well. Heat at 80°C to bind, whilst stirring continuously.
Whisk the egg whites with the icing sugar until just before soft peak stage. Mix into the cooled cream cheese mixture.
Add the vanilla sugar, lemon juice, lemon peel and salt to taste and mix well.
Grease the souffle moulds with butter and sprinkle with icing sugar. Pour in the mixture and bake in a water bath at 120°C for approx. 25-30 minutes.