Very tasty and soft cake.
We mix 1 tbsp. sugar with softened butter, add 2 tbsp. flour, 5 eggs, milk, vanillin and mix everything thoroughly and bake the cakes. Let's make cream soufflé! Separate the yolks and whites, and beat the whites into a foam with the remaining half of the sugar. In the yolks, add the second half of sugar, vanilla, mix and gradually add milk.
Cook the yolk mass over low heat until lightly thickened, about 2-3 minutes after boiling, stirring constantly. Soak gelatin in warm boiled water.
Add softened butter to the cooled yolk mass and pour in the cream. Mix everything thoroughly with a mixer. In whipped proteins, continuing to beat with a mixer, pour in the dissolved gelatin and yolk mass. Beat until smooth.
Cream soufflé is ready. It must be smeared on the cake immediately, as it freezes before our eyes.