Let's start with the cakes. Whisk 100 grams of butter with brown sugar "Mistral" till it's light. Add one egg, beat well until thick. Pour the flour, knead the dough.

The finished dough spread on the baking paper into two circles the size of the future cake.

Bake for 10 minutes at a temperature of 230 degrees. On the still hot cakes, check the form to determine size. If the cakes are too big-cut. Cool down-without removing the paper.

Souffle. Put in a pan of agar-agar, pour in 150 grams of water and leave for a few hours (minimum one hour). An hour before boiling the syrup remove from the refrigerator oil. Bring it to room temperature. Water with soaked agar put on a low heat and while stirring bring to the boil and simmer for about a minute to agar is fully dissolved. Add in a hot solution of sugar (white) and on medium-high heat, stirring, wait until boiling and the sugar is dissolved. When the sugar is dissolved and began a rapid boiling syrup is ready! Syrup cool slightly.

In the meantime, to take our butter (room temperature), VSIT with vanilla and sweetened condensed milk at the maximum speed of the mixer to obtain a lush light weight. Set aside.

Take chilled whites, VSIT at maximum speed until thick white foam. Add citric acid and mix again. Weight should stay on the whisk.

Without stopping whisking, pour a thin stream into proteins cooled to 80 degrees of the sugar-agar syrup (I didn't use a thermometer, because the eye is already trained). But it needs to be hot. Mass will greatly increase in volume. Whisk until the mixture becomes very thick and dense. With a mixer on low speed, mix proteins and oil mixture. Souffle is ready!

To assemble the cake. In the form to stack the cake, pour on it half of the soufflé, cover with the second crust, and then pour the second half of the souffle. Put into the refrigerator. The frosting I made my own. Have tried many different recipes, but settled on this. 100 g dark chocolate 150 ml whipping cream (33-35%) 25 g glucose Chocolate melt in a water bath. Cream + glucose bring to boil. Add cream to chocolate, mix well.

Cake pour glaze and put in the fridge for 2-3 hours. And all of Torit ready. Bon appetit!