Бісквітний торт. дуже м’якенький

#бісквіт#рецепт#торт For the dough: 5 eggs, 160 g of sugar, 115-120 g of flour, 1 teaspoon of baking powder, a mold with a diameter of 24 cm. Bake for 40-45 minutes. 160-170°c, mode top, bottom without convection jelly: 2 packages of fruit jelly of 78-90 g each, pour 400 ml of boiled water in a separate container, cool, pour into cake molds, put in the freezer for 30 - 40 minutes for impregnation: 2 tablespoons of liqueur or rum (alcohol is optional) cream: 250 g of cream 33% fat content (well chilled) 250 g sour cream, fat content at least 22-25% fat content (home-made siperator sour cream) 20 g vanilla sugar 4-5 tablespoons of powdered sugar chocolate glaze: 100 g of chocolate 52% cocoa 80 g of cream 33% fat (heat the cream well and melt the chocolate in hot cream) тісто: 5 яєць 160 г цукру 115-120 г борошна 1 чайна ложка розпушувача форма 24 см в діаметрі випікати 40-45 хв, 160-170°с режим верх низ без конвекції фруктове желе 2 пакета фруктового желе по 78-9