First, make the marmalade. Defrost the raspberries. Gelatin fill with water. I have a plate. The raspberries will break blender. And strain through a sieve. Add the mashed sugar. Put on the fire. Cook until the sugar is dissolved. Gelatin we need to overcome from the water. Put it in raspberries. Mix well.

Poured into molds of any. Set to harden in the refrigerator. Can at night. But the minimum is 3 hours.

Prepare forms. Biscuit my shop, cut into 3 layers. Of this amount, the soufflé can make a round cake 26 cm or, as I did, 3 different cake. I took different forms. So, let's cut the cake at the bottom of our forms.

Make a souffle. First fill with water agar. Butter soft whip and add parts of condensed milk, still whisking. Remove yet.

Agar set on fire. Heated until our agar is dissolved. Add the sugar and cook until sugar is dissolved. Further will appear such foam. If you have a thermometer, the temperature should reach up to 108*C. Add lemon juice and boil for 2 minutes. At this point, need to include a mixer for whipping proteins. Whisk them until fluffy.

Agar remove from heat. Let cool slightly, preferably to 80*C. But I poured it from a thin stoykoy into the whites while continuing to beat. Plumped up even with the syrup, and the parts now add the butter with condensed milk. You can speed it.

With the form, if necessary. And pour the souffle. Put on top of the marmalade. Souffle hardens quickly because of the agar, so you need to do everything quickly. Pour more on top of souffle. Leave a biscuit.

Close all the biscuit. Slightly push him. And remove for 3 hours in the cold.

After a time, take it out and remove the form. I have 3 of these candles. Remove in the freezer. While doing the frosting.

Recipes mirror glaze a lot. I read probably everything. Stopped at this. All the main ingredient is glucose syrup. It can be substituted for honey, but the Shine might not be. So, syrup, sugar and water mix. Put on the fire. Cook until the sugar is dissolved. As soon as the boil begins the mass, remove it from heat. Gelatin fill with water in advance. In a deep Cup put the broken chocolate. Pour on it the hot syrup. Stir, add the condensed milk and put the squeezed out gelatine. Punched immersion blender. Cup while slightly tilting to the side. The blender is kept at an angle in one position to get addictive bubbles wave-stripes. A to avoid bubbles, I covered it with tape. Can this frosting to put in the fridge for tomorrow, covered with a film. From this color it will be even better. But I did all at once. Cool I have it on the table. To 35*C. I Removed the tape and there were no bubbles. So we put our cake on the grill to a sheet feature. Pour the middle. Better glaze to pour into a ladle with a spout. Pour on the sides, too. Or correct spatulas. Then obravnava from cake spatulas. Heave from below, and lightly hold, removing the excess of glaze. Immediately decorate these cakes. The glaze, which merged into the worksheet, you can use another. Collect it and closing the lid, put into the fridge. You like to keep a month. Then just reheat in the microwave.

Razrezik no, unfortunately, the cake was for the guests.. to Cut the cake, have a hot dry knife and the cake should be cold. Bon appetit.