Bird's Milk Cake according to GOST.

Ingredients:

Biscuit:
100g butter
100g sugar
2 eggs
140g flour
vanilla extract

Soufflé:
2 egg whites (60g)
460g sugar
12 tsp citric acid
4g (2 tsp without a heap) agar
200g butter
100g condensed milk
vanillin or vanilla extract

Icing:
75g chocolate
50g butter

form with a diameter of 25cm or more
extract can be replaced with vanilla sugar, ground to powder
About the technology:
The base for the soufflé uses whipped egg whites, cooked with agar-syrup-sugar syrup. It is boiled to a temperature of 117-118°C, cooled, and poured over the egg whites, as in the preparation of Italian meringue. However, in Italian meringue, the syrup is heated to 120°C, but in our case, agar loses its gelling ability at this temperature. Since it is practically impossible to obtain starch syrup (what a Soviet word, alas!), it can be replaced with sugar. What will change? Only that the syrup was prevented from crystallizing by the syrup, and without the syrup, at 118°C it quickly crystallizes and, unfortunately, the soufflé may turn out with granules. Therefore, we will boil it only to 110°C.
By the way, many recipes from the internet exactly suffer from this - the syrup was simply removed from the list of ingredients, consequently, it takes longer to boil the syrup, and there is less sugar per egg white.
Agar solidifies, unlike gelatin, already at 40°C. Therefore, the butter with condensed milk should be quickly mixed into the egg whites, without waiting for them to cool down, otherwise, the structure of the soufflé will be disrupted.

Here, I want to say once again that sugar syrups are boiled over medium or high heat, sugar-agar syrup - over medium heat, and with constant stirring until boiling. Agar should be soaked in warm water in advance and then boiled until completely dissolved. Sugar interferes with the dissolution of agar, and therefore sugar is added to the already prepared solution.

In general, soufflé is very easy to prepare, and (with agar available) you will succeed. In this recipe, agar cannot be replaced with gelatin. If you want to replace it - add the gelatin solution to the finished sugar syrup, cooling it slightly. Although I have not tried doing this myself.