Ingredients for making cake. The cake consists of three layers: a layer of meringue, a layer of cream and a layer of Iced soufflé.

Prepare the first layer of meringue. Separate the whites from the yolks. On this layer we will need 4 of protein. Whisk them until stable peaks, gradually adding the Cup of powdered sugar (don't forget before whipping add a pinch of salt.

Pour the resulting mass into split form (I have a diameter 24 cm), previously lined with baking paper, no greasing it with oil. Bake the cake for 2-3 hours at a temperature of 90 degrees (I dry the cake in convection mode, but can be in a conventional gas oven - the effect is the same), after about an hour I removed the bumpers razumnoy shape and dry the meringue for another couple of hours. If you do not have sufficient amount of time, instead of a meringue shell you can bake small meringues, spreading the protein mass with a teaspoon on a baking sheet lined with baking paper, then cooking time will be reduced to hours.

Here's the cake we got. Spread it on a plate and put the side of the removable shape.

Prepare the cream Glaze.

Beat eight egg yolks with 0.5 cups. sugar. Put on a slow fire. Gradually, stirring constantly the cream to avoid lumps, add 0.5 cups of milk. As you heat the cream thickens. The mass does not boil, otherwise the yolks will curdle. (I removed the cream from the heat as soon as the first "pykhy"). Cool the resulting mass, then whip the cream with 200 grams of butter and add 1 sachet of vanilla.

Here's the cream we got.

Spread the resulting cream on the meringue layer and put to harden in refrigerator.

Prepare a layer of the souffle. 1 tbsp gelatin pour 4 tablespoons of boiled water. And leave to swell (15-20 minutes)

The remaining 4 protein whisk until stable peaks, gradually adding 1 Cup sugar. In the resulting mass add 1 sachet of vanillin and pour, with constant whisking, the warmed gelatin (gelatin when heated, do not boil). The obtained protein mass pour the third layer on the cake. Put into the fridge until firm. (Souffle freezes instantly, so I just cook the glaze).

Melt the chocolate in a water bath, add 20 g of water (or milk) and 50 g of butter. Mix well, let cool.

The resulting icing poured on the cake and put it in the fridge to harden. Before serving, hold the blade of a knife between rim and cake and remove the rim.

Voila! the cake is ready to serve.

Decorate according to your taste. Enjoy your tea))