Blackberry souffle cake

• Separate the whites from the yolks.
• Next, whip the whites separately with sugar and vanilla, like for meringue.
• Then add the egg yolks to the whites, one at a time, and whip at a low mixer speed.
• Next, sift the flour, and mix with a spatula.
• Bake the sponge biscuit in the oven preheated to 302F (150C) for 1 hour.

* You can also add poppy seeds to the batter.

• Boil the berries with sugar.
• Then, add the gelatin, and put the mass in an 18cm (7.09 inch) mold (a few cm less than the diameter of the cake).
• Place it in the freezer for 2-3 hours.

• Whip all the ingredients until fluffy!
• Then add the pre-soaked gelatin, and mix.

Assemble the cake in a ring with an acetate film.

• Divide the finished biscuit into 3 equal cake layers, and soak with lemon-vanilla mixture.
• Put a blackberry layer on the cake, then the frosting, then a cake layer again and frosting. In this layer of cream, put whole blackberries (10-15 pieces). Finally, a cake layer and frosting.
• Put the cake in the fridge for several hours.
• Remove the ring, and cover the sides with blackberry confiture.