For the biscuit

3 eggs

100 g of sugar

100 g flour

butter for greasing the mold

For souffle

5 proteins

25 g gelatin (120 ml water)

200 g condensed milk

100 g of butter

50 g sugar

vanilla sugar

Gelatin should be soaked in cold water for 20 minutes.

When the gelatin swells, mix with half the sugar and put on fire until the gelatin and sugar are completely dissolved.Cool it down

For a biscuit, beat the eggs with sugar for 5 minutes.

Sift the flour and add to the eggs and sugar, mix well.

Grease the mold with oil, pour out the dough and bake for 25-30 minutes at 180g.Check readiness with a match, it should remain dry.Remove the biscuit from the mold and let it cool.Cut into 2 pieces.

Now the souffle.Whisk the proteins at a low speed, gradually increasing it.

After 5 minutes, when the proteins are already well beaten, add the remaining sugar and vanilla sugar in 2 stages.

Beat the butter (at room temperature) with condensed milk until smooth.

Add gelatin and oil to the proteins.Mix everything with a mixer.Put the souffle on the bottom of the biscuit and cover with the second part.Refrigerate for at least a couple of hours.

The finished cake can be covered with chocolate.For this purpose, heavy cream (about 80 ml)melt with 100 g of chocolate and grease the cake.