Cake soufflé (Bird's Milk)

For biscuit
3 eggs
Sugar 100 g
100 g flour
butter for greasing form

For the soufflé
5 proteins
25 g of gelatin (120 ml water)
200 g of condensed milk
100 g butter
50g sugar
vanilla sugar

Gelatin should be soaked in cold water for 20 minutes.

When gelatin swell, mix with half the sugar and put on fire until completely dissolved gelatin and sugar. cool

For the biscuit it Beats the eggs with the sugar for about 5 minutes.

Sift flour and add the eggs and sugar, mix well.
The form of grease, pour the batter and bake 25-30 minutes at 180g. Readiness check match, it must remain dry. Biscuit removed from the mold and allowed to cool. Divided into 2 parts.

Now souffle proteins whisking gradually increasing it at a low speed.

5 minutes later, when the proteins are well whipped add the remaining sugar and the vanilla sugar in 2 stages.

Butter (room temperature) Beat with condensed milk until smooth.

To add gelatin proteins and oil. All the mix with a mixer. On the lower part of the biscuit soufflé lay and cover the second part. Put in the fridge for a couple of hours at least.

Ready cake can be covered with chocolate. Fatty cream (about 80 mL) melted with 100 g of chocolate cake and smear.