Soufflé cake
Description
Homemade baking for tea. The souffle cake turns out incredibly tender, airy and light. Preparation: Grind the sugar to a powder consistency. Beat the powdered sugar with sour cream. Mash the cottage cheese with a fork to a uniform consistency or blend it in a blender. Add the cottage cheese to the sour cream and beat with a mixer until smooth. Pour the dissolved gelatin in a thin stream while continuing to beat. Place the cookies in a removable 22 cm diameter mold. Top with banana slices and pour the prepared souffle over them. Refrigerate for 6–8 hours. During this time the souffle should set well and the cookies become soaked. Remove the mold and sprinkle the cake with grated chocolate. The bake is ready. Serve at the table.