Biscuit cake with berries and protein cream

An easy-to-make biscuit cake with berries and protein cream, which looks like a delicate, airy cloud.

Ingredients

• For the biscuit:
• Eggs - 4 pcs.
• Sugar - 1 cup
• Flour - 1 cup
• For cream:
• Egg whites - 4 pcs.
• Citric acid - on the tip of a knife
• Sugar - 0.5 cups
• Water - 0.25 cups
• For the berry layer:
• Raspberries - 50-100 g
• Strawberries - 50-100 g
• Besides:
• Butter - 10 g
• Semolina - 1-2 tbsp. spoons

Directions

1. Turn on the oven.
2. Crack the eggs into a dry, fat-free bowl.
3. Add sugar, beat eggs with sugar until foamy.
4. Sift the flour, add it to the dough, mix gently until smooth.
5. Form (diameter 22 cm) grease with oil and sprinkle with semolina.
6. Pour the dough into the mold. Bake a biscuit for about 40 minutes at a temperature of 180 degrees.
7. Cool and take out of the mold.
8. Cut the biscuit into two layers.
9. Add citric acid to proteins.
10. Whisk egg whites into foam. Gradually add half the sugar.
11. At the same time, boil the syrup from the remaining sugar and a quarter cup of water (10 minutes at a low boil).
12. Without stopping whipping the whites, pour in the syrup in a thin stream (the cream will be more resistant with syrup).
13. Beat cream cheese until smooth.
14. Put a third of the cream on the bottom cake. Distribute evenly. Wash the berries, dry and put on the cake.
15. Cover with second layer. Put the remaining cream, spread it over the entire surface. You can make the surface of the cake with berries and protein cream smooth or form a "cloud" from the cream.
16. Chill strawberry and raspberry biscuit cake in the refrigerator (2 hours).
17. Enjoy your meal!