Cake "Angel in disguise"

For the sponge cake:

0.5 Tiles of black chocolate

0.5 glass walnuts

4 eggs

6 Art. l. sugar

4 Art. l. flour
some flour to choose? we'll show

1/3 h. l. baking powder to the test

vanillin

For the cream:

0.5 l cream 33%

300 g frozen or fresh strawberries

20 g gelatin

2 package cottage cheese Almette

6 Art. l. sugar

Separate the whites from the yolks, beat whites with 5 tablespoons sugars to produce stable foam.

Whisk the egg yolks with 1 tablespoon sugar, add the chocolate, melted 1 tablespoon water, sprinkle in chopped nuts, vanillin and disintegrant.

Connect with a mixture of egg yolks and flour protein foam.

Pour the dough into a split mold, greased, bake in the oven at 200 degrees (35-40 min). Cool, remove the rim, ready to cut the cake into 2 biscuit.

Soak the cakes with syrup (2 tablespoons sugar combine with 0.5 cups of water and a slice of lemon, boil, add the brandy).

Cooking cream: Pour gelatin 1/3 cup cold water. Whisk cream cheese with 5 tablespoons sugar, separate whip 250 ml cream, strawberries cut into slices. 2 tsp gelatin aside.

The rest of the gelatin melt quickly to mix in cream cheese, then combine the mixture with cream and strawberries. Set on a side split mold on the bottom cake to put a creamy mixture, cover with second Korzh, remove 3 hours in the refrigerator.

Whisk 250ml cream 1 tablespoon sugar, add gelatin deferred (melted), mix.

With the cooled cake remove rim, place the cake "Angel in disguise" top cream and strawberry pieces.