Cake with raspberry cream

Ingredients:

6 PCs egg

4 tbsp. sugar for the dough - and cream - 200 g

1 tbsp. cocoa powder

100 g wheat flour
what kind of flour should I choose? we'll show

400 g butter

100 g cream

150 g the raspberry jam

1 tbsp. brandy

4 tbsp. walnuts finely chopped

glaze

Yolks separate from proteins. Mash yolks with 3 tablespoons of sugar to dissolve the sugar and whisk mass to increase 3 times. Separately in the cold, beat the egg whites to increase 4-5 times, gradually adding the remaining sugar.

Whipped yolks mix with 1/3 of the whipped protein, add flour, cocoa powder, stir, then add the remainder of proteins and stir until the formation of the dough smooth.

The shape of the cover paper, greased, pour the dough with a layer of 0.5 cm Bake at 230 �C for 10 minutes. Bake five cakes, cool.

Sugar, cream and 1/3 norms oil boiled down to a low heat, stirring, for 10 minutes, cool. The remaining oil whisk, gradually adding the cooled mass. Enter marmalade, brandy and stir.

Cakes will proselyte cream, brush the top and sides of cake. The sides of the cake and sprinkle with nuts, top pour chocolate glaze, prepared according to the recipe "Sweet and glazes" .