Let's start with the shortbread. I made him nutty. We will prepare all the necessary ingredients, nuts pre grind into fine crumbs, I did it in a mortar.

My favorite recipe of biscuit on whipped egg whites, it turns out always, and very gentle and lush, you can say "fluffy". So, you need to separate the whites from the yolks, this is the crucial moment, even a drop of yolk should get into the whites otherwise nothing will happen. Once this is done add half of the sugar to the yolks, will beat into a soft mousse to completely dissolve the sugar and increase the weight two times. Now you need to whisk the egg whites (dishes in which you beat them, the proteins themselves, and the beaters mixer must be cooled in the fridge). Whisk and gradually add the remaining sugar. Our goal is sustainable peaks, that is, if you turn the bowl with beaten egg whites, they are still. Now add two-thirds of the proteins in the yolk mass, stir with a spatula from the bottom up, add the SIFTED with the baking powder and the flour and nuts, stir again and add the remaining egg whites, just mix-from the bottom up. Everything is ready, spread the batter in the pan. I line the bottom of a split form paper, and grease with butter. Bumpers don't need to grease-cake will be for them to "grip" when lifting.

Leave the cake in preheated to 180 degrees C oven for 30 minutes. The sponge is ready. Get it from the form, flip and leave to cool. In the photo I have it upside down.

At this time let's prepare the filling. Clean the strawberries, you need to sprinkle them with sugar and make puree (in a blender, I used kartofelina), heat on the stove until the sugar is dissolved, allow to cool and mix with cheese. The consistency of the mass should not be too liquid, follow that and add the strawberry chunks, because the very strawberry puree will be runny. The stuffing should be like thick cream. The stuffing is ready.

The sponge cake has cooled, put it back into the split mold upside down and apply the stuffing, carefully not reaching the edge of the biscuit. Put in the fridge, what would the filling is slightly stiffened.

At this time, one can prepare a soufflé. Let's make butter cream. It will beat into a soft mousse with a mixer condensed milk with butter. They should be at room temperature, for a better connection)) the Cream is ready, and now he has to wait his turn))

Now you need to prepare sugar syrup, I cook it separately from the agar. To do this, boil 80 ml of water and send it with 250 gr of sugar. Cook for 5 minutes until tender, stirring constantly. How to determine that the syrup is ready? If you lift the spoon it should run away from it a thin stream. While preparing syrup together, beat whites with lemon juice until peaks ( as in biscuit). The finished syrup pour into the beaten egg whites and continue whisking until the mixture begins to thicken, and the bowl of the mixer to cool down. The whites will begin to fall behind the edge of the bowl and screwed onto the beaters of the mixer. Now it is possible to pour a thin stream of the hot agar - agar. We prepare it according to the instructions on the package. I was wrong: 10 g of agar soaked in half a glass of water, soak for 15 minutes, then boil for 5-10 minutes until complete dissolution. As soon as I removed the plate the syrup, I put on a plate of agar, and whisk until the whites and agar syrup is cooking, and then injecting it into the finished mass. Beat for another minute on low speed of mixer.

It is the turn of butter cream. Made it in protein mass, stir thoroughly, better with a whisk or lowest speed of mixer. All the souffles are ready!!! We'll finish it out of the fridge cake and put on it souffle. Sent back in the fridge to harden for 2-3 hours.

When the cream hardens, we will only make the glaze. To do this, melt chocolate with cream in a water bath. All! You can apply the frosting and decorate our dessert as soon as the imagination allows!!! For decorations I used strawberry and almond petals) Bon appetit, dear Cooks!!!