Prepare the sponge cake. To do this, carefully separate the whites from the yolks. Add half the sugar to whites, half to the yolks. Bring down the whites with a mixer until soft peaks form, the egg yolks - until they are white. Combine the egg yolks with the protein, add the flour and baking powder.

Add in the cocoa mass.

Pour the mass into the prepared form and send in a preheated 180 degree oven for 30 minutes. While preparing the cake, you can prepare the soufflé cream. Soak in a small amount of cream in gelatin and then heated it on the stove at a low temperature until complete dissolution. Mix mascarpone with cream and sugar and then add the strained cream with the gelatin. Divide the resulting mass into 3 equal parts.

The first part (the white) spread on the cooled prepared cake and put it on 30-45 minutes in the refrigerator until firm.

Melt in the microwave separately milk and bitter chocolate with butter. Add each chocolate into the remaining 2 parts mascarpone with cream.

Spread the second layer of our cake (a lot with milk chocolate) in frozen white cake layer and again sent to the refrigerator. After hardening of the second layer doing the same with the third layer - dark chocolate. Refrigerated the cake for several hours (I leave overnight).

In the morning take out of the finished cake and decorate it.

I cut a paper stencil Christmas trees and sprinkled the cake with powdered sugar. Then decorated with Golden sugar balls. Bon appetit!