You will need
- - egg 3pcs.;
- - 100g sugar;
- - 100g flour;
- - butter (for lubrication forms).
- For the souffles:
- proteins 5 PCs.;
- - gelatin 25g;
- - water 120ml;
- - condensed milk 200g;
- - butter-100 gr;
- - 50g sugar;
- - vanilla sugar.
Soak the gelatin in cold water for 20 minutes. When it swells, you need to mix it with half the sugar and put on fire. Stirring constantly, bring to dissolve and cool.
Proceed to the biscuit. Within five minutes with a mixer on medium speed beat the eggs with sugar. Add well sifted flour. Mix well.
Form for baking grease butter and pour the resulting dough in there. In the oven, preheated to 180 degrees, put the form and prepare the cake for 25-30 minutes. The finished cake to pull out of the mold, allow it to cool and cut into two pieces along.
Beat egg whites with a mixer starting with low speed, gradually increasing it. After the proteins will turn into a thick foam, add to proteins remaining half of sugar and vanilla sugar (to taste).
Butter room temperature beat until smooth.
To proteins add gelatin and butter. Mix well with a mixer.
The bottom part of the biscuit put the resulting gelatinous mass and to cover this is the second part of the biscuit. Put into the refrigerator for two hours.
Heavy cream (70мл) melt with 100 g of chocolate and smear it finished cake. Leave to cool in the fridge for half an hour.
The readiness of the biscuit can be checked with a match - if a match is dry, then the sponge is ready.