Cherry Sunset Cake

Ingredients:
For the biscuit (for a 20 cm diameter mold):
8 tbsp flour
7 tbsp sugar
4 tbsp cocoa
2 eggs
6 tbsp milk
6 tbsp sunflower oil
slightly less than 1 tsp baking soda (neutralized with vinegar)
several drops of rum essence
Baked in the microwave at full power for 5 minutes. Cooled and cut into two layers.

Preparation:
1. Made jelly from store-bought cherry, using less water than normal.
2. Poured into a shallow dish (to cool faster) and placed in the refrigerator.
3. Cut the set jelly into rectangles of different sizes.

Ingredients:
For the soufflé
300 ml sour cream (20%)
5 tbsp sugar
20 g gelatin
1 tbsp "Baileys" liqueur

Preparation:
1. Soaked the gelatin in 0.75 cups of water and brought to a boil over a water bath.
2. Whipped the sour cream with sugar, added the liqueur.
3. Gently mixed the slightly cooled gelatin with the whipped sour cream.
4. Mixed the cut cherry jelly with the sour cream soufflé.

**********
1. Soaked the bottom biscuit layer: 4 tbsp cherry syrup + 1 tbsp vodka + 2 drops of rum essence.
2. Placed the soaked biscuit in the mold, poured in the soufflé, topped with the second layer.
3. Slightly pressed down and placed in the refrigerator for a few hours to set.

Bon appetit!
Ingredients:
For the biscuit (for a 20 cm diameter mold):
8 tbsp flour
7 tbsp sugar
4 tbsp cocoa
2 eggs
6 tbsp milk
6 tbsp sunflower oil
slightly less than 1 tsp baking soda (neutralized with vinegar)
several drops of rum essence
Baked in the microwave at full power for 5 minutes. Cooled and cut into two layers.

Preparation:
1. Made jelly from store-bought cherry, using less water than normal.
2. Poured into a shallow dish (to cool faster) and placed in the refrigerator.
3. Cut the set jelly into rectangles of different sizes.

Ingredients:
For the soufflé
300 ml sour cream (20%)
5 tbsp sugar
20 g gelatin
1 tbsp "Baileys" liqueur

Preparation:
1. Soaked the gelatin in 0.75 cups of water and brought to a boil over a water bath.
2. Whipped the sour cream with sugar, added the liqueur.
3. Gently mixed the slightly cooled gelatin with the whipped sour cream.
4. Mixed the cut cherry jelly with the sour cream soufflé.

**********
1. Soaked the bottom biscuit layer: 4 tbsp cherry syrup + 1 tbsp vodka + 2 drops of rum essence.
2. Placed the soaked biscuit in the mold, poured in the soufflé, topped with the second layer.
3. Slightly pressed down and placed in the refrigerator for a few hours to set.

Bon appetit!
Ingredients:
For the biscuit (for a 20 cm diameter mold):
8 tbsp flour
7 tbsp sugar
4 tbsp cocoa
2 eggs
6 tbsp milk
6 tbsp sunflower oil
slightly less than 1 tsp baking soda (neutralized with vinegar)
several drops of rum essence
Baked in the microwave at full power for 5 minutes. Cooled and cut into two layers.

Preparation:
1. Made jelly from store-bought cherry, using less water than normal.
2. Poured into a shallow dish (to cool faster) and placed in the refrigerator.
3. Cut the set jelly into rectangles of different sizes.

Ingredients:
For the soufflé
300 ml sour cream (20%)
5 tbsp sugar
20 g gelatin
1 tbsp "Baileys" liqueur

Preparation:
1. Soaked the gelatin in 0.75 cups of water and brought to a boil over a water bath.
2. Whipped the sour cream with sugar, added the liqueur.
3. Gently mixed the slightly cooled gelatin with the whipped sour cream.
4. Mixed the cut cherry jelly with the sour cream soufflé.

**********
1. Soaked the bottom biscuit layer: 4 tbsp cherry syrup + 1 tbsp vodka + 2 drops of rum essence.
2. Placed the soaked biscuit in the mold, poured in the soufflé, topped with the second layer.
3. Slightly pressed down and placed in the refrigerator for a few hours to set.

Bon appetit!