To start, fill a little water gelatin. (I had cherry jello)

From egg yolks, sugar, flour and proteins make biscuit dough. Distribute it over the surface of the baking tray lined with baking paper, greased. Bake in preheated oven at 150-160 degrees for 10-15 minutes.

Shall pound 2 egg yolks with the white sugar, add the swollen gelatin and put on fire. Add the chopped white chocolate. Achieve complete dissolution of the gelatin and chocolate, stirring constantly (do not boil). In slightly chilled mass add sour cream (the amount of sugar in a soufflé may vary depending on the acid of sour cream, the amount of sour cream can also vary based on thickness of cream; and the very sour cream can be replaced with yoghurt - who seem too greasy).

Vzbit proteins in the foam. To make the protein cream (Your will - will You cook the sugar syrup or just add sugar)

Mix protein cream with the cooled mass for the souffle. Mix everything well (the cream was quite a lot of the above, the number of products was released about 1.7 liters).

Distribute the cream over the sponge cake and put to solidify in the refrigerator.

As soon as the soufflé a little clutch to take out of the fridge and spread on the surface of seedless cherries, slightly utaplivaja it in a souffle.

Once the cream has reached the desired consistency, remove from form and cut into portions (I got 20 cupcakes).

Initially there was a desire to cover it all dark chocolate, but then I refused from this idea - summed bought chocolate... Well, nothing... and it turned out very tasty! I advise you to try!

Enjoy your tea!!!