Cake "Bird's milk"

Ingredients:

pcs. egg biscuit and a souffle - 4 and 3 (proteins)

40 g sugar biscuit and a souffle - and 180 g

5 g Cocoa powder

50 g wheat flour - or
some flour to choose? we'll show

60 g starch

300 g butter cream

150 g condensed milk with sugar

vanilla - on the tip of a knife

1/2 h. l. cognac

50 g water syrup (souffle) and soak the gelatin - 1

15 g gelatin

Whipped egg biscuit with sugar to increase in volume by 2-3 fold. Then pour the flour or potato starch, which may be combined with cocoa sieved and quickly kneaded dough.

Bake in a greased cake form, fill it 1/2 height, at 220 � C for 20-25 minutes (ready cake springs back when pressed by hand). Cooled and cut into 2-3 layers.

Cream butter is whipped until fluffy mass, gradually adding condensed milk, is administered at the end of cognac and diluted with hot water vanilla.

Prepare the souffle. Souffle slightly cooled, is connected to the fourth oil cream and gently stirred.

Glue remaining layers of biscuit cream placed in the form (preferably releasable) poured on top souffle surface leveled and cooled to gelation.

The resulting preform free from mold, cutting the edges of the flanges at the souffle. The top and sides of cake glaze 100 g of chocolate, melted with 30 g of butter in a water bath.