Best soufflé cake

The cake soufflé is made with cream cheese and whipped cream.

Ingredients

• For the crust:
• Flour - 225 g
• Baking powder - 1.5 tsp
• Salt - 0.25 tsp
• Butter (softened) - 125 g
• Sugar - 150 g
• Vanilla extract - 1 tsp
• Large eggs - 4 pcs.
• For mousse:
• White chocolate (chopped) - 180 g
• Cream cheese at room temperature - 180 g
• Sugar - 50 g
• Gelatin - 4 tsp
• Orange juice - 90 g
• Fatty cream - 375 g
• For filling:
• Lemon juice - 125 g
• Sugar - 50 g
• Gelatin - 1 tsp
• Kiwi (cut into slices) - 2 pcs.

Directions

1. Turn on the oven to preheat to 180 degrees. Grease a 23 cm round baking dish with butter.
2. In a bowl mix flour, baking powder and salt. In another bowl, beat softened butter with sugar and vanilla extract until fluffy. Gradually add eggs, beating well after each. Continuing to beat at low speed, gradually add dry ingredients. Put the dough into the prepared form, place in the oven, bake the cake for 25-30 minutes, until a clean wooden stick when pierced.
3. Remove the finished cake from the oven, let cool at room temperature for 10 minutes, and then remove from the mold, allow to cool completely.
4. Meanwhile, prepare the mousse. Melt white chocolate in a water bath. Remove from the bath, let the chocolate cool.
5. In a bowl, beat cream cheese with sugar until smooth, add the cooled white chocolate, mix well.
6. Pour orange juice into a saucepan, pour gelatin, leave at room temperature for about 2-3 minutes, then place the saucepan over minimum heat, cook, stirring, until gelatin dissolves. Remove the saucepan from the stove, leave for 30 minutes to cool. Pour the cooled gelatin mixture into the cheese mass, beat well.
7. In a separate bowl, beat the cream on high speed until fluffy and stable. Gently fold the whipped cream into the cheese mass, mix with a spoon until smooth.
8. Put the cooled cake back into a clean form with a diameter of 23 cm. Put the creamy mousse on top and place the soufflé cake in the refrigerator for 6 hours.
9. Meanwhile, prepare the filling. In a saucepan, mix lemon juice and sugar, place over low heat, stir until sugar dissolves. Remove the saucepan from the stove, add gelatin, stir until dissolved. Let the syrup cool. Pour the souffle cake with the cooled syrup and place in the refrigerator for another 6 hours, until completely solidified.
10. Carefully release the frozen soufflé cake from the mold and decorate with kiwi slices.