1. Would like to bake a cake. Beat the whites until stable peak. Beat the yolks with the sugar until thick white mass. To connect the protein and the yolk mass. Add the flour. Mix well. Put the dough in the form covered with parchment (or buttered and floured). Bake in preheated oven for 30 minutes at 180 degrees. The finished cake did not remove immediately from the form and give it to cool slightly.

2. Pour the gelatin with cold water. Leave to swell.

3. Prepare coffee milk. In a small saucepan pour the milk, add the coffee beans and on medium heat bring to boil, cook for 1 minute. While the milk heats podostyvshimi get the cake from the form. To remove from of hot milk coffee beans, add broken pieces of white chocolate. Stir until chocolate is completely dissolved.

4. Prepare the custard. Yolks mix thoroughly with flour. Pour the hot coffee milk. Heat to boiling (I do this in the microwave several times, stirring every 20-30 seconds). Ready to cover custard with foil and leave to cool (can be put in a bowl of cold water to speed up the process).

5. Swollen gelatin is heated to dissolution. 6. Prepare sugar syrup to soak the cake. Stir sugar with water, bring to boil, cook for 1 minute. 7. Beat egg whites, gradually adding sugar, until a stable peak. 8. Cream 35% beat until thick. Add the cooled custard. Beat until a homogeneous mass. 9. Add to the resulting mass beaten egg whites and mix gently on low speed with a mixer.

10. To enter a thin stream, whisking with a mixer, cream the cooled gelatin. Our cream souffle is ready. 11. Sponge cake cut into two layers. 12. Assemble the cake. Use a split form or a ring. On a dish lay out the biscuit. Soak with half the sugar syrup. Spread the top half of the cream souffle. Lay sliced pieces of banana. Cover with the second Korzh, again soak it with the syrup. Spread second half of cream. Send in the fridge for a few hours to solidify. After the time to get the cake from the form and decorate to taste.