Bird's Milk Cake

Milking a biscuit:Beat eggs with sugar. Beat for 10-15 minutes. Add flour. Mix with a spatula, not with a mixer！Put in a preheated oven, for 30-40 minutes, at 180 degrees.
For impregnation: Cook with sugar and water, until thickened, and soak the cooled biscuit.
For souffle: Soak gelatin in water. Separate the whites from the yolks. Mix the yolks with 150g of sugar, add milk,.mix again and add flour. Put the mixture in a water bath, stirring, bring to the consistency of cream. If lumps appear, wipe through a sieve. Cover with a film and put.cool down. When the mixture has cooled down, beat the butter at room temperature. Add the oil to the cooled mixture. Beat the proteins and the remaining 150g of sugar to peaks, no longer, you can not interrupt the proteins. Gelatin is melted on fire, and when it has dissolved, we remove it from the fire, and through a sieve, pour a thin stream into the proteins. Then carefully combine the proteins and the oil mixture, stirring with a hand whisk. We form a cake, put a sponge cake on the bottom of the mold, pour the cream on top, and put it in the refrigerator overnight.
Glaze: put sugar on the fire, milk, stirring, as the sugar dissolves, add cocoa. After thickening, remove from heat and add oil, and quickly.watering the cake