TM Dr. Oetker, which is used in the recipe.

Turn the oven to 180 gr. Sift the flour with the baking powder TM Dr. Oetker. Pour the chopped walnuts.

Separate the yolks from the whites. To the yolks add the vanilla sugar TM Dr. Oetker and a half servings of all sugar. Whip until fluffy, at least 5 min. Add water still whisking on medium speed, then vegetable oil.

Proteins whisk with the remaining sugar.

In the yolk mass in 3 stages add the flour mixture and the protein mass, each time very gently stirring from top to bottom.

The bottom of a split form 26 cm covered with paper, grease with vegetable oil. Pour the sponge mass.

Bake at 180 degrees for about 40 minutes to sample on a dry stick. Shape with a biscuit to turn on the grill, leave in this position to cool. Then pass a knife around the edge, remove from the mold. For this cake I baked 2 sponge cake.

Each biscuit cut into 3 parts.

Sour cream drain in cheesecloth to drain the whey within 3-4 hours, you get a thick mass consistency similar to mascarpone. Add sugar, mix well. Allow the cream to stand for 5 minutes to dissolve sugar. Again mix well. Adjust amount of sugar according to your taste. Sour cream is ready.

Cook currant-raspberry compote: To 15 g of instant gelatin TM Dr. Oetker will add 90-100 grams of cold water. Let it stay for. - Frozen berries of red currant and raspberries, thawed. To break the blender, a few spoonfuls of berries to defer the rest through a sieve. Put on fire mashed berry mass and those that remained intact, add sugar, heat to 60-70 Gy. Pour the swollen gelatine. Mix well. Mixture not boil, otherwise the gelatine will lose its properties. Remove from the heat. Divide into 3 equal parts. - The bottom of a split form in which they baked biscuits, cover with cling film, carefully pour a portion of the compote. When the compote is grabbed, put in the freezer until fully cured. So to make 4 layer the compote.

Split ring assemble the cake: cake - a layer of cream and berry compote to separate food film, put on the cream - a layer of sour cream. Thus making the 4 layer. The last biscuit to put on top, lightly spreading it on his sour cream for impregnation. Leave for several hours, preferably overnight.

Close-fitting and decoration of the cake made protein custard cream (Italian meringue). It is light, airy, melt in your mouth. - Connect the water with the sugar. Put on medium heat. Start whipping the whites on low speed, gradually increasing. Proteins are whipped all the time while uvarivaetsja syrup. Beat until thick, sculptured peaks. - When the syrup comes to a boil, reduce heat. Syrup boils slowly. To interfere with not. Ovarium syrup to about 110 degrees. Add citric acid, stir very gently with a spoon. Continue to boil to 120 gr. - Not stopping to whisk the egg whites on high speed thin stream pour the syrup. Beat 7-10 minutes. the Cream should be dense. To say that he should retract the blades of the Corolla. Stitched cake I painted cream in a peach-pink color, leaving some white cream on monogram and leaves. For making flowers you need to weld the new portion of the cream, because this is not enough. For making flowers you can use a wet meringue, the recipe of which is here: http://www.povarenok .ru/recipes/show/148 365/

The still warm cream to coat the cake, leveling cooking with a spatula. With the help of tips a rose-chrysanthemum form flowers to transplant on the cake. The attachment "leaf" is added to the floral arrangement. Paste of well-washed willow sprigs, sprinkle with topping TM Dr. Oetker.

These attachments and accessories I did the flowers. Is deposited on a nail, then removed with scissors. Carry the flower to open the legs of the scissors, deposited on the cake, foot clamp, scissors, flip and smooth out.

Bon appetit!