Sponge cake with souffle

Beat eggs, sugar, vanilla sugar with a mixer.

Continuing to beat, pour in the vegetable oil, then immediately pour in the lemonade. Pour out the wheat flour with baking powder in parts, mix everything with a mixer. The dough will turn out liquid, like sour cream.

 Pour the dough into the bowl of the slow cooker. Set the baking time to 65 minutes. After the signal, add another 65 minutes.

At the end of baking, turn off the heating and leave the biscuit to cool for another 20 minutes.

 After turning the bowl of the multivark on the stands (see photo), you can put it on tea cups, and leave the biscuit in such a suspended state until it cools down completely.

In the oven, the biscuit is baked as most often - at a temperature of 180 degrees and about 25-30 minutes. The shape should be high, because the biscuit rises very much. 

After baking, leave the biscuit in the oven turned off for 20 minutes.

Turn the form with the biscuit on the stands and finally cool it.

Cut the biscuit into 4 pieces.

Dilute gelatin in half a cup of boiled, but not hot water and leave to swell for 1 hour.

Cut the marmalade into small cubes.

Put a bag in the mold (I have a bowl from a slow cooker) so that you can easily get our cake later.

Beat sour cream with powdered sugar. Instead of powder, you can take sugar, but then you will need to knock down sour cream for longer until the sugar completely dissolves.

Dissolve the swollen gelatin in a water bath. Pour it into sour cream and beat again. Souffle freezes very quickly, so the assembly of the cake must be done very quickly.

 Now that everything is ready, we begin to assemble a cake from sponge cakes.

Put the cake on the bottom of the mold. Pour a few spoonfuls of syrup diluted with water on it. Lay out a layer of souffle, sprinkle with marmalade, close it with souffle. Put the cake on top, slightly pressing it down so that the souffle turns out without voids.
Repeat the procedure until the cakes are finished.

Put the remaining souffle on top of the cake, smooth it out, decorate with kiwi slices.

Mix gelatin for filling the cake with two tablespoons of sugar, pour 100 g of boiled water, heat for 1 minute in a water bath.

Carefully pour the cake with the resulting jelly. First, cover the kiwi jelly with a spoon, when the kiwi hardens, pour all the jelly on the surface of the cake.

Put the cake in the refrigerator.