For the soufflé: soak the gelatine in cold water for 15 minutes, then microwaved to warm, not boiling. To yogurt (drinking-any), add gelatin, stir. If you want souffle "persistent", then 2 packs of gelatin, if like me soft, then one. The form lay a plastic bag and pour the mixture. Put in refrigerator to congeal.

Bake the cake: beat the eggs, sugar and a pinch of salt for exactly 7 minutes, no more and no less. This is the secret of my biscuit. If beat is smaller, it will not rise, the cake, and if more, it will be tougher and the top of the cake is crispy and flaky. The dough sift the flour and gently stir with a SPOON, not a mixer, in the same direction. Spread in a greased and floured form. Bake at 200*C - 25 min. Cool,cut the top of the cake,pull the crumb from the middle.

In biscuit spread yogurt mousse, to close the top of the biscuit

The first time I bought the cream in the pack, which is added milk, whipped - and he is ready, was very light, airy and delicious. Smeared them a biscuit.

Pulled out the middle of the cake I broke into pieces and laid the cake on the cream.

Went to the same and the berries of cranberry, and this was possible and to stop - the cake is ready! But there is a cream..

... and I painted cream)))) this cream is not added oil, it is also based on gelatin, the cake turned out light, airy, yogurt gave an interesting taste sour, well to cook was easy, if you use a ready-made sponge cakes, then in once or twice and you're done!