Gaby
Ingredients:
For the Biscuit: 4 eggs
200g powdered sugar (about 1 cup)
1 packet of vanilla sugar
2 tsp baking powder
1 cup flour
For the Roll: 5 eggs
5 tbsp sugar
5 tbsp flour
jam (plum or cherry)
For the Soufflé: 200 ml white wine (about ¾ cup)
3 egg yolks
1 lemon
100g powdered sugar (about ½ cup)
200g natural yogurt (about 1 cup)
400g homemade sour cream or heavy cream (about 1.5 cups)
2 packets (25g each) instant gelatin
1 packet lemon jelly or gelatin dessert
Instructions:
Biscuit: Beat the eggs with 2 tbsp hot water on high speed for 1 minute, until a thick, frothy mixture forms. Continue beating and add the powdered sugar and vanilla sugar. Gently fold in the flour mixed with the baking powder. Line a 26 cm (about 10-inch) round cake pan with parchment paper and pour in the batter. Bake at 200°C (about 400°F) for 15–20 minutes.
Roll: Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt and 3 tbsp sugar until stiff peaks form. Beat the yolks with the remaining sugar, then fold the yolk mixture into the egg whites. Gradually add the flour. Line a large baking sheet with parchment paper and pour in the batter. Bake at 180°C (about 350°F) for about 15 minutes. Remove from the oven and roll it up with the parchment paper. Wrap it in a towel and let it cool. Unroll, spread with jam, and cut into 16 equal pieces.
Soufflé: In a saucepan, combine the wine, egg yolks, powdered sugar, lemon juice, and lemon zest. Place over heat and whisk with a mixer until it reaches a vigorous boil. Add the dissolved gelatin. Cool the mixture, stirring occasionally, until it begins to thicken. Whip the sour cream and yogurt together, then fold in the cooled mixture.
Assembling the Cake: In a 26 cm (about 10-inch) round cake pan, arrange the pieces of the roll side by side. Pour the soufflé over the top, then place the biscuit on top, pressing down slightly. Refrigerate the cake for about half an hour, until it sets. Remove the cake from the pan and turn it over so the rolls are on top. Prepare the jelly according to the package instructions, and when the jelly starts to thicken, pour it over the rolls. Return the cake to the refrigerator.
