Air biscuit, delicate cream, lingonberry!
Instead of lingonberries, you can use cranberries, currants.
From the specified amount of ingredients, 6-8 servings are obtained.
- 4 eggs
- 150 g sugar
- 8 g vanilla sugar
- 150 g flour
- 10 g baking powder
- 10 g gelatin
- 250 ml cream 33-35%
- 100 g sugar
- 150 g lingonberry
Cooking a biscuit.
Beat eggs with sugar and vanilla sugar (beat for about 5 minutes).
Add baking powder and flour.
Baking tray (I used a 30 × 40 cm baking tray) grease with oil or cover with baking paper.
Pour the dough.
The dough layer should be about 3 mm.
Put in an oven preheated to 180 degrees.
Bake for 15-20 minutes.
Roll the hot sponge cake together with baking paper.
If there is no paper, the biscuit can be put on a towel, rolled into a roll with a towel.
Soak gelatin in 100 ml of cold boiled water.
Leave for the time indicated on the package.
Bring gelatin to a boil, but do not boil.
Cool to room temperature.
Whip the cream with sugar until a fluffy mass is formed..
Put the soufflé in the refrigerator so that it thickens a little.
Roll up roll.
Put the soufflé (leave a little soufflé).
Roll up roll (no paper).
Brush with the remaining soufflé.
Refrigerate for 3-4 hours.
Enjoy your meal!