You will need
- - 110 grams of yogurt, sugar, flour;
- 2 g of vanilla;
- - 1 egg.
- For the souffles:
- - 400 g of sugar;
- - 145 ml of cherry juice;
- - 120 g blackberries;
- - 55 g raspberry jelly;
- - 50 ml of boiling water;
- - 3 egg whites;
- 2 tbsp lemon juice;
- - 1 1/5 teaspoons of agar-agar.
First prepare the biscuit. Divide the egg white and the yolk. Whisk the egg yolks with 1/3 sugar, add the yogurt, pour the flour and stir. Separately whip the whites with 2/3 of sugar, add vanilla.
Cover the form with a diameter of 26 cm with parchment paper, brush with oil. Put the finished dough, bake for about half an hour at 175 degrees. Cool cake on the grill, then cut into two pieces along.
Pour the raspberry jello with boiling water, stir until dissolved to make a sweet syrup. Whisk the egg whites until stable peaks, pour in a thin stream syrup. Beat for another couple of minutes. Soak agar-agar in orange juice, add the lemon juice, place on high heat, bring to a boil, add sugar, boil for 10 minutes. Then pour this mixture into the beaten egg whites, stir.
Now you can start assembling the cake. Put on the first layer of sponge cake, half soufflé, evenly place the blackberries, remaining souffle. Top with another biscuit, pressing it slightly.
The finished cake-souffle "Berry" if you want you can decorate with icing, which is easy to prepare, melt in fatty cream white chocolate. Can just sprinkle with powdered sugar. Put the cake in the fridge for 1 hour, after which you can serve it on the table.