First prepare the biscuit. For your dessert I have chosen my favorite recipe, but reduced the number of products in half. ( Not like a lot of dough)) now, whisk the eggs with the sugar until all the sugar is dissolved and mixture is doubled (for better whipping, I add a pinch of salt). Then sift flour with baking powder and carefully mix up in whipped with sugar eggs. Spoon try not to interfere in one direction, as it were "folding" the dough. When all flour is involved, pour the batter into the pan and put in pre-heated oven (175-180C) and bake until done. Depending on oven it may take 7 to 20 minutes. When baking the oven do NOT OPEN! I have a form 26 cm, sponge cake ready got about 1.5-2 cm From experience I would say - form is better to take smaller, ideally 22 cm will be just right.

Now for the caramel. Put the saucepan on the stove, pour the sugar and water. Now the main thing-sugar water do not mix (!), heated over medium heat until the sugar has dissolved (do not stir!). Once all the sugar has dissolved turn the flame on high and bring the mixture to an amber color, the main thing is not to burn through. And the caramel will taste bitter. When the mixture will need us caramel hue, enter a thin stream of cream. CAUTION! Mass will bubble and "intermittently", then gradually calm down. At the end of the input butter, and stir until it dissolves. The caramel is ready.

Prepare a soufflé. I have one wonderful recipe protein cream based on it I cook different variations of creams:for example, Protein and oil, and another tried to cook him a soufflé. Happened something similar to layer cookies Choco pie, only naturally, softer and tastier. So: Put on the fire the sugar with the water and cook the syrup. While the syrup is boiled we whisk whites until strong peaks, for better whipping add a pinch of salt. Check the syrup for readiness: take the dripping drop on the table, it should be a bit stretchy and to keep the shape, then the syrup is ready. A thin stream pour the hot syrup into whites while continuously whisk with a mixer. Do not pour the syrup on the beaters from the mixer, and next, and very carefully, so that the protein mass is heated gradually, otherwise the protein simply cooked. When you have entered all the syrup continue to fluff until you see the figures from the Corolla, after pouring the vinegar. And whisk until mixture becomes thick and won't hold shape. Prepare gelatin. I have gelatin is highly purified, it does not need to soak. If you have a regular it for about an hour to soak in a small amount of water (60 ml. of water should be enough). Put the saucepan on the stove and dissolve the gelatin, the main thing is not to bring the mixture to a boil, but weak to heat is also bad-the mass hardens quickly and you will not have time to pour into mold. When the gelatin dissolves in a thin stream introduced into the protein mass and thus continuously work with a mixer. Mix up all is well. Ready.

Proceed to the Assembly. We cut our cake in half and stacked to form a single resulting layer. Pour half or even a greater part of the protein mass, level and put on top of the second cake. On top lay the remains of the protein soufflé even out and put in cold to freezing. When the souffle will seize you can get dessert out of the fridge and pour the caramel and sprinkle with salted peanuts.