Cake "Easter egg"

Prepare the biscuit.
Beat eggs with sugar.

Add flour, stir.

Pan (my pan size 20-30 cm) greased with oil or cover with baking paper, put the dough, flatten.

Place in a preheated 180 degree oven.
Bake for 15-20 minutes.

Gelatin soaked in 150 ml of cold boiled water and leave it for the time indicated on the package.

Gelatin is heated to complete dissolution of grains (do not boil).

Prepare the souffl.
Whip the cream with the sugar.

Add milk, stir.

Add gelatin, stir.
To put the souffl in the fridge (5-15 minutes), make it a little sagastao.

To the cooled (this is important) the cake to put the souffle, smooth.
Put in the refrigerator for 5-6 hours.

When souffl fully hardens, out of the crust, using a stencil (or by hand) to cut out the figures in the form of eggs.

With apricots, cut the top of the appropriate size (this is to symbolize the yolk).

Put "yolks" with "eggs".

Council. If desired, the cake can be cut horizontally, and soak your favourite cream.
If You are not confident in your oven, you can in the dough for sponge cake with flour, add 2 tsp. of baking powder or 1 teaspoon of hydrated soda.

Bon appetit!