Biscuits with cream jelly and strawberry jam

Ingredients

• 4 eggs
• 3/4 cup sugar
• 1 cup flour
• 1 st. l. with a heap of starch
• salt on the tip of a knife
• 4-5 art. l. strawberry jam
• coconut flakes for sprinkling
• for milk jelly:
• 500 ml cream with 10% fat
• 2 Art. l. Sahara
• vanilla on the tip of a knife
• 2 dessert spoons of powdered gelatin

Cooking

Step 1

Separate the yolks from the whites. Grind the yolks with half the sugar until white. Beat egg whites with the second half of sugar until stiff. Put the whites on top of the yolk mass.

Step 2

Sift flour, starch and salt. Add dry mixture to whites and yolks. Stir gently until smooth, but not too long.

Step 3

Preheat oven to 200'C. Grease the bottom of the mold with oil. Pour the dough into a mold and bake for about 40 minutes.

Step 4

Cool the finished biscuit. If the biscuit turned out to be thick, cut it lengthwise into 2 parts (you will need 1 part or increase the ingredients for jelly by 2 times). If the biscuit is thin, you can not cut it.

Step 5

Heat the cream with sugar to a temperature of 70-80'C, remove from the stove and pour in the gelatin. Stir until the gelatin is completely dissolved. Cool cream.

Step 6

In the form in which the biscuit was baked, pour a layer of cream with dissolved gelatin. Put in refrigerator. At the moment when the jelly begins to harden, cover it with a biscuit on top, but so that the biscuit does not completely sink. Put the mold in the refrigerator until completely solidified.

Step 7

Warm the strawberry jam a little so that it is slightly warm and pour over the milk jelly. Place the form in the refrigerator to cool. Then get the workpiece, cut off the edges, cut into portioned cakes and sprinkle with coconut flakes.