Cherry cake with coconut

BISCUIT:
1. Whisk the whites until fluffy;
2. Add sugar to the proteins gradually, beat until stable peaks;
3. Add the yolks one at a time, beat for another 2-3 minutes;
4. Add flour with baking powder, mix;
5. Line the form with parchment;
6. Put the dough in a mold;
7. Bake in the oven, preheated to 180 degrees for 30 minutes, check readiness with a wooden stick;
8. Cool the finished biscuit;

SOUFFLE:
9. Pour gelatin with water and leave for 10 minutes;
10. Beat cream to steady peaks;
11. Add condensed milk to cream, mix;
12. Add powdered sugar, mix;
13. Heat gelatin in the microwave, pour into cream, mix;

CAKE:
14. Cut the biscuit into two parts;
15. Put one cake in a mold;
16. Soak the cake with condensed milk and water;
17. Lay out half of the souffle;
18. Lay out the cherry;
19. Soak another cake;
20. Put it on a cherry;
21. Lay out the rest of the souffle;
22. Sprinkle coconut shavings liberally on top;
23. Remove the form after an hour;
24. Put candy on top;
Have a nice tea party and summer mood!