The Flourless Soufflé Secret: This Whipped Cloud-Bake Beats Any Heavy Bakery Cheesecake
Excellent with sour cream, fresh berries, honey or a cup of hot coffee.
Even though we’re constantly surrounded by dense desserts and complicated pastry steps, we still can’t help feeling like we need a lighter version of our favorite sweet treats when it comes to breakfast.
This recipe for a flourless curd soufflé can radically change your morning routine and make it better and tastier — especially since this bake requires no heavy dough or long preparation. Just whip your egg whites, mix them with the curd base and place the dish into the oven to get an easy, airy and hearty breakfast you’ll definitely want to repeat.
Ingredients: 500 g of cottage cheese, 4 eggs, 3–4 tablespoons of sugar, 1 teaspoon of vanilla sugar, a pinch of salt, 1 tablespoon of cornstarch, 20 g of butter for greasing the pan.
Carefully separate the egg whites from the yolks. Combine the cottage cheese with the yolks, sugar, vanilla sugar, and cornstarch. Blend the mixture until it reaches the smoothest, creamiest consistency possible.
Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the curd mixture in several batches, using a spatula to move from the bottom up to preserve the airiness.
Grease a baking dish with butter. Pour in the curd mixture, lightly smooth the top, and place in an oven preheated to 170°C.
Bake the soufflé for about 25–30 minutes until a beautiful golden crust forms. Serve warm or completely cooled.
