Scottish souffle cake with mocha and cappuccino

1. Separate the proteins from the yolks. Rub the yolks with 3/4 of the powdered sugar, then beat the mass so that its volume increases by 2-3 times. At the end of beating, gradually add the remaining powdered sugar.

2. Whip the whites into a dense foam. Mix the beaten yolks with 1/3 of the beaten proteins, add the flour and mix lightly. Then add the rest of the beaten egg whites and mix until smooth.

3. Fill the round shape with dough to 2/3 of the height, smooth the surface with a spoon or knife.

4. Bake a biscuit in an oven preheated to 200-220 ° C for 35-50 minutes. Let the cake stand for 8-12 hours, then cut in half and soak in the syrup, mixing coffee, cognac and powdered sugar.

5. Prepare the soufflé. Soak gelatin in milk. When the gelatin swells, put the milk on the fire and heat it almost to a boil. Stir until gelatin dissolves. Whip the chilled cream with powdered sugar into a thick stable mass. Combine the cream and gelatin solution and mix well until smooth.

6. Put the soufflé in a detachable form and refrigerate for 2 hours.

7. Mix all the ingredients for the glaze, put in a water bath and, stirring, bring to a homogeneous consistency.

8. Gently place the soufflé between the cakes (it is convenient to do this directly in a detachable form). Pour the icing over the cake and refrigerate for 5-6 hours.