The oven heated to 200 degrees. Prepare form for baking. Eggs to mix with sugar (125 g) and mix on a water bath until the volume increases two times.

Mix flour with cocoa and starch. Sift into the egg-sugar mixture. Quickly and gently mix. Put the dough in a greased form and bake for 30-35 minutes.

Starch (40 g) is mixed with part milk. The rest of the milk with the sugar and bring to boil over medium heat. Then pour the diluted starch and cook until thick, stirring constantly. Remove from heat and cool. Beat butter, gradually adding milk pudding. Before applying the cream should be cool.

In General, the recipe is ready sponge cake cut into 3 layers, but I used to bake 2 thin cake. So the lower layer to put some of the cream and spread on top put canned berries (fruit), I used apricots. Then cover with the second cake layer and cover cake with cream.

Then you need to sprinkle it on top of truffle chips. I wanted large pieces, and I rather turned out caramelised peanuts. For roasting chips want to fry nuts on a dry pan. Boil sugar caramel, add nuts and spread the mass on a greased sheet. To cool and grind into crumbs. I put nuts on cake is still warm when the sugar is a bit stretched (in the end we got a small spiderweb). To give the cake to stand for a few hours and to call guests to tea. ENJOY YOUR TEA!