- egg - 10 pieces (4 pieces on a biscuit, 3 on a cream, 3 on a souffle)
- flour - 1 glass
- sugar - 3-4 glasses (1-on biscuit, 2/3 st- on cream for impregnation, 150 g for souffle, 150 g for protein cream)
- milk - 2 cups (1 for cream for impregnation, 0.5 for souffle)
- apricots or dried apricots - 0.5 Kilogram
- gelatin - 1 st. a spoon
- citric acid - 0.5 teaspoons
- milk chocolate - 1 Piece
- Round Cookies - 4 Pieces
- Butter - 100 Grams
- Condensed milk - 2 items. spoons
First, bake with a biscuit. We take 4 eggs, 1 glass of flour and a glass of sugar. Separate the proteins from the yolks. Whisk yolks and a glass of sugar and add flour. Stir Now we beat the whites with a pinch of salt and 1/2 cup sugar. Preheat the oven to 200 degrees. Unintentionally mix whipped proteins in yolks with flour and bake 40 minutes at 180-200 degrees. When the base is ready and cooled, cut it into 3 parts. Now we prepare the cream for soaking the cake. Take a glass of milk, 2/3 cups of sugar, 1 tbsp. a spoonful of flour, mix everything and cook on a small fire stirring until boiling. Now make a souffle. Soak a tablespoon of gelatin in 1/2 cup of milk. We beat a protein cream of 3 proteins, 150 grams of sugar and 1/4 tsp. citric acid ,. Also whisk 100 grams of butter from 2 tbsp. spoon condensed milk We put the first part of the cake on the bottom of the mold, lubricate the cream. We spread apricots. We put the second part of the cake, grease it with cream and on top again the apricots. Now we combine the ingredients for the souffle - oil mixture, protein cream and milk with gelatin and immediately pour them onto the corn onto apricots. Spread the third part of the cake and cream. We put it in the refrigerator for a couple of hours. When the cake was infused, we cut out the car, as shown in the picture: we cut off the side parts, turn them over and put them on top. The entire machine can be coated again with the remaining cream for impregnation. Now we make once again the protein cream: 3 proteins, 150 grams of sugar, 1/4 tsp. citric acid. We all beat it well and put the cream on the machine using a confectionery syringe. Windows can be distinguished with melted chocolate, wheels - round biscuits or the same chocolate. The entire machine can be decorated with protein cream with a small nozzle "star". Bon Appetit!
Servings: 6