Cake-soufflé

Cake souffle is incredibly soft, airy and light. Preparation: Grind Ingredients:

• sugar - 1 glass
• sour cream - 300 Grams
• cottage cheese or curd cakes - 300 Grams
• gelatin - 1 st. a spoon
• Shortbread cookie - 100 Grams
• banana - 1 piece
• Grated chocolate for decoration - To taste

Instructions

Cake souffle is incredibly soft, airy and light. Preparation: Grind sugar to a consistency of powder. Beat up sugar with sour cream. Stir the cottage cheese with a fork until smooth consistency or mix in a blender. Add the cottage cheese to the sour cream and beat it with a mixer until smooth. Pour a thin trickle of dissolved gelatin, whilst continuing to beat. Put the cookies in a split shape with a diameter of 22 cm. Top with slices of banana and pour the prepared soufflé. Put in the refrigerator for 6-8 hours. During this time, the souffle should be well frozen, and the biscuits soak. Remove the form and sprinkle the cake with grated chocolate.

Servings: 8-12