Cherry cake with coconut

12 servings
3 hours

BISCUIT:
1. Beat the squirrels to a lush mass;

2. Add sugar to the proteins gradually, beat to stable peaks;

3. Add yolks one at a time, beat for another 2-3 minutes;

4. Add flour with baking powder, mix;

5. Line the form with parchment;

6. Put the dough in the form;

7. Bake in the oven, warmed to 180 degrees 30 minutes, check readiness with a wooden stick;

8. A ready-made sponge to cool; SOUFLE:

9. Pour the gelatin with water and leave for 10 minutes; 10. Beat the cream to stable peaks; 1
1. Add condensed milk to the cream, mix; 1

2. Add icing sugar, mix; 1

3. Warm the gelatin in the microwave, pour into the cream, mix; CAKE: 1

4. Cut the biscuit into two parts; 1

5. Put one bark in the form; 1

6. Impregnate the bark with condensed milk with water; 1

7. Lay out half the soufflé; 1

8. Lay out the cherries; 1

9. Soak another bark; 20. Put it on cherries; 2
1. Lay out the rest of the soufflé; 2

2. Sprinkle profusely with coconut chips on top; 2

3. After an hour, remove the mold; 2

4. Place the sweets on top; A pleasant tea party and summer mood!