Peach Souffle Cake Recipes

PEACH SOUFFLE CAKE

Steps:

• Bake the 2 sponge cakes. Cool and set aside.
• Bake one jelly roll. Cool. Cut the jelly roll into 5 (2 inch wide) strips. Set aside.
• Place the dried apricots and the orange juice in a small saucepan. Bring to a boil, reduce to a simmer, and keep cooking, covered for 20-30 minutes, until the apricots are tender.
• Place the apricots and orange juice in a food processor and process until the mixture is completely pureed. Cool.
• Peel and slice the peaches. Place them in a small saucepan a with ¼ cup of sugar.
• Cook the peaches, covered, on medium low heat for 15-20 minutes, until the peaches are tender.
• Set aside a few slices of peaches to decorate the top of the cakes.
• Set aside ½ cup of the peach liquid for the Peach-Rum Syrup.
• Process the rest of the cooked peaches until they are pureed.You will have about 2½ cups of peach puree. Set aside ½ of a cup of the puree for the jello. You will need 1¾ - 2 cups for the mousse.
• Combine the ingredients for the syrup in a small saucepan. Cook just until the sugar dissolves. Set aside.
• Sprinkle the gelatin over the orange juice and let it stand for about 5 minutes.
• In a standing mixer with a whisk attachment, mix the egg whites with ¼ cup of sugar until stiff peaks form. Set aside.
• WARNING: If you're disturbed by eating raw egg whites, omit them from the recipe and double the amount of heavy cream. The texture will be a little different than my cake, but it will still taste great.
• In a standing mixer with a whisk attachment, whisk the heavy cream with 1 Tablespoon of sugar until stiff peaks form.
• Heat the gelatin mixture in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL.
• Combine 1¾ - 2 cups of peach puree with the gelatin.
• Gently fold in the whipped egg whites into the peach mixture.
• Gently fold in the whipped cream.
• Cut the jelly roll stack into 1 cm slices.
• Place the slices around the edge of a 9 inch springform pan, to form vertical stripes.
• Brush the prepared cake layers on the top and bottom with the Peach-Rum Syrup.
• Place one of the cake layers in the bottom of the pans.
• Spoon a quarter of the Peach Mousse on top of each cake layer and spread it out evenly.
• Place the second cake layers on top of the Peach Mousse and spread the remaining Peach Mousse on top of the cakes.
• Place the cakes in the refrigerator for a few hours to set.
• Sprinkle the gelatin over the orange juice and set aside to bloom for 5 minutes.
• Press the peach puree through a fine mesh sieve.
• Heat the gelatin in the microwave for about 30 seconds, just until the gelatin dissolves. DO NOT BOIL.
• Combine the orange juice, gelatin and Peach Puree.
• Cool in the refrigerator for about 10 minutes. Pour the jello over the top of the cake. The jello will set right away, since it's cold.
• Decorate the top of the cake with peach slices that you set aside after cooking. To serve, take the cake out of the springform pan.

GEORGIA PEACH SOUFFLE

Steps:

• Position oven rack to lowest position and remove middle rack. Preheat to 425°F.
• Lightly coat 6 individual souffle dishes with cooking spray.
• Sprinkle 2 tbsp of sugar evenly among them and set aside.
• Place peaches and 1/3 cup sugar in food processor and process until smooth.
• Combine peach mixture, cornstarch, juice, salt and yolks in a med. saucepan, stirring well with a whisk.
• Bring to a boil and cook for 1 minute, stirring constantly.
• Remove from heat and stir in butter.
• Cool for 5 minutes.
• Place cream of tartar and egg whites in a large mixing bowl and beat with a mixer at high speed until soft peaks form.
• Add the remaining 1/3 cup sugar, 2 tbs. at a time, beating until stiff peaks form. Be careful not to over beat.
• Gently stir 1/4 of the egg white into the peach mixture. Then fold peach mixture gently into remaining egg white mixture.
• Gently spoon into prepared dishes.
• Sharply tap dishes down on counter top 2/3 times to level mixture.
• Place dishes on a baking sheet and place on bottom rack of 425°F oven.
• Immediately lower temperature to 350°F.
• Bake for 25-30 minutes or until toothpick comes out clean.
• Sprinkle evenly with powdered sugar before serving.

GEORGIA PEACH SOUFFLE

Steps:

• Preheat the oven to 400 degrees. Generously butter six 8-ounce ramekins. Set aside on a rimmed baking sheet.
• In the work bowl of a food processor fitted with the metal blade, pulse the peaches until coarsely chopped. (The pieces should be no large than1/4 inch in size.) Remove 3/4 cup of the chopped peaches and place 2 tablespoons of them in each of the prepared ramekins. Set aside.
• Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor. Process until very smooth and pureed. Transfer 1 cup of the peach puree to a bowl, discarding any remainder or reserve for another use, such as an ice cream topping or base for a smoothie. Set aside.
• In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of the salt on medium speed until foamy. Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites hold soft peaks, 1 to 2 minutes. Slowly add the remaining granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.
• Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining egg whites and fold them together as lightly as possible.
• Spoon the mixture into the prepared souffles ramekins (the mixture should come up to the top of each). Smooth the top with a metal spatula. Run your thumb around the inside of the rim of each dish, making a shallow channel around the edge of the batter. (This will help the souffles rise up straight and tall.) Set the filled souffles ramekins on the rimmed baking sheet.
• Bake until puffed, golden, and gently set in the center, 8 to 10 minutes. Remove from the oven, sprinkle with confectioners' sugar, and serve immediately.

MOMMA ALICE'S COLD PEACH SOUFFLE

Steps:

• Pour reserved peach syrup into a measuring cup. Add enough cold water to make 1 cup. Pour into the top of a double boiler. Sprinkle in gelatin; let stand, about 5 minutes.
• Beat egg yolks and 1/4 cup cold water together in a bowl. Stir into gelatin mixture. Cook, stirring constantly, over simmering water, until gelatin dissolves and sauce thickens, 3 to 5 minutes. Remove from heat.
• Stir lemon juice, almond extract, and salt into the sauce. Refrigerate until cooled.
• Place drained peaches in a blender; blend until smooth. Stir into the gelatin mixture and refrigerate until mixture mounds up slightly.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold into peach mixture.
• Beat heavy cream in a chilled glass or metal bowl with a chilled whisk until stiff peaks form. Fold into peach mixture. Pour into a large dish and chill until set, 2 1/2 to 3 hours.

INDIVIDUAL PEACH SOUFFLE RECIPE - (4.4/5)

Steps:

• Heat the oven to 400F Brush 8 individual 1 cup ramekins with soft butter, making sure to get all the folds and rim. Dust each dish with sugar, remove excess and chill the dishes until the soufflé mixture is ready. In the bowl of the food processor fitted with the blade attachment, pulse the peaches until coarsely chopped. The pieces should be no larger than 1/4 inch. Remove 3/4 cup and place 2 tablespoons each of the chopped peaches in the prepared ramekins. Set aside. Add the lemon juice, vanilla extract and a pinch of salt to the remaining peaches. Process until very smooth and pureed. Transfer 1 cup to a medium bowl, discarding any remainder. Set aside. in the bowl of an electric mixer, fitted with the whisk attachment, whisk the egg whites with a pinch of salt until foamy. Add about 1 tablespoon of sugar and beat until the whites hold a stiff peak, 1 to 2 minutes. Slowly add the remaining sugar and beat until the whites are glossy and hold a long peak when the spoon is lifted. About 1 minute. Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible. Spoon the mixture into the prepared soufflé ramekins. The mixture should come up to the top of the ramekin. Smooth the top with a metal spatula and then run your thumb around the inside rim of each dish, making a shallow "moat" around the edge of the batter. this will help the souffles to rise straight up. Or if you wish a more rustic soufflé, don't scrape the top and pull the mixture in the ramekins up into little peaks. Transfer the filled soufflé ramekins on a rimmed baking sheet to the oven. Bake until puffed, golden and gently set in the center,8 to 10 minutes. Remove from the oven and serve immediately. Freezing eggs: You can freeze egg yolks. If you are likely to use them within three days of cracking open the shell, you can safely eep them covered in the refrigerator. For longer storage, you can keep them in the freezer for up to 4 months. Eggs become gelatinous when frozen. So gelatinous that they can be hard to use. Mix 1/8 tsp of salt or 1 1/2 tsp of sugar or corn syrup for every four yolks you freeze to inhibit their becoming gelatinous. If you try this, make sure you label the container clearly so that four months from now you know whether you are supposed to be making custard or Hollandaise.