Good day! Start with the fact that the dessert is not difficult, if you do everything carefully and attentively, so you should try and beginners! The baking tins I had for cakes, just 12cm in diameter. Because the number of ingredients I gave to such a mold, if you have more, respectively, increase the number of ingredients in 2 or 3 times, "by eye"...

So the biscuit. Beat white of 2 eggs and 100g of sugar, the weight will increase about threefold. And you need to stir them a lot about 7 minutes, gradually increasing the speed, then just will succeed. Egg is better to take room temperature. Next, introduce the flour. It is necessary to saturate the oxygen to our biscuit was nice and porous, so I sifted it through a sieve and 4 receiving MANUALLY entered gently into sweet egg mixture. I did it with the spatula as shown in photo.

The bottom of the form I lined with parchment for baking and missed it with butter. To do so or not, Your work, everything depends on the quality of the coating even from the material shapes. Spread the dough and send in preheated oven for 30 minutes, If form a broader look at the it will turn brown crust, you can hold another 10 minutes further.

That's what rosy and beautiful the cake turned out. For his cake I decided to use 2 layers. Because I cut the "lid" and carefully cut the cake into 2 identical plates. You can only use one sponge.

Next soufflé. It is desirable that the egg and shape for whipping was cold. Separate the whites from the yolks, and starting with a low speed, beat with a mixer proteins in the process add the lemon juice and sugar (powdered sugar), the weight should be high and dense as meringue

Gelatin to prepare in advance according to the instructions on your packing. I was an ordinary granular food gelatin, 15гр I filled it with 100g of cold boiled water before cooking and left to swell. During this time it is well dissolved, because then I held it on the stove for 5 minutes and got a nice thick mass. 2/3 of the resulting cooled mass is carefully introduced into proteins. After a handful of berries grind in a blender and add 1/3 of the gelatin mass. The impregnation is done by you wish, you can mix a tablespoon of brandy, add a little sugar and 100g water to soak the biscuit.

Collect the cake: biscuit - half of the protein mass - biscuit - half of the protein mass put into the fridge for 15 minutes Then puree toric cover and put into the fridge for 4-5 hours minimum, preferably overnight. All!

Oh, by the way, when you cut the cake, and the cake and the souffle still stained a little bit of the berry, because we do not have a regular soluble jelly and berries with the gelatin. But the taste does, and even adds a bit of charm to the cake ))