Cake pigeon's milk"

Preheat oven to 200 degrees. On two sheets of parchment paper, draw one circle each 20 cm in diameter, line a baking sheet with one sheet.

Spread half of the dough evenly over the circle you have drawn. Bake the crust in a preheated oven for 8-10 minutes. Then change the paper and bake the second cake in the same way.

The readiness of the cakes can be checked with a toothpick. Just poke the dough into it: fully baked will not leave marks on it.

For the cream, beat the softened butter with condensed milk with a mixer. Set the buttercream aside, but do not refrigerate.

Add agar agar to cold water, put the mixture on low heat and heat slowly. At the same time, in a bowl, begin to beat the whites with citric acid into a dense foam with a mixer.

When the agar-agar granules are completely dissolved, and the mass begins to resemble glue in consistency, add sugar to it, mix everything.

Without raising the heat, wait for the sugar to melt. Moisten a silicone brush with water and wipe the sides of the pan to remove any adhering sugar crystals.

When the sugar dissolves, turn the heat up, bring the syrup to a boil and cook until it warms up to 110-112 degrees.

If you do not have a kitchen thermometer, check the syrup after 4-5 minutes of boiling: it should drain from the spoon in a thick drop, at the end stretching into a thin thread.

Make sure the whites are fluffed into a dense lather. Without turning off the mixer, pour hot syrup into them in a thin stream. Try not to get on the whisk.

Beat the mass for another 3-4 minutes: it should thicken and increase in volume. Without stopping, add the butter cream in portions. When the soufflé is smooth, turn off the mixer.

Cover the bottom and sides of the mold with a diameter of 22 cm with foil. Put one of the cakes in the mold, quickly put half of the warm soufflé on top, flatten, put the second biscuit and the remaining soufflé. Line up the cake and refrigerate for 2 hours.

For convenience, when assembling the cake, use not food, but a dense acetate film. You can find it in confectionery stores.

For the icing, melt the chocolate and butter in the microwave or water bath. Do this in several steps, stirring gently so that the chocolate does not stratify. Cool the frosting slightly.