Biscuit mix coffee and cocoa in hot water until smooth and smoothness, cool. Mix all the dry food in a large bowl (flour pre-sifted, sugar (145 g), salt, baking powder, baking soda). Beat egg yolks, combine them with the butter and cocoa mixture and coffee and mix well. Connect the loose mix with chocolate-oil mass and mix well. Beat egg whites with 35 g. sugar until stable peaks. Add 1/4 of the proteins in the chocolate mass and stir with a spatula from the bottom up method of folding. Add remaining whites and stir in the same way. Pour the biscuit mass in the form and bake in preheated oven at 160 C for 40-50 minutes, test with a wooden toothpick, it needs to be dry. The oven during baking not open! Be guided by your oven! The finished cake to cool, by placing the inverted form on the glasses.

To release the cake from the form and place on the grill, give it to ripen for 24 hours.

I will concentrate on the method of cutting cake: place cake on a plate. Adding or removing them, it's easy to adjust the height.

Cover with a removable ring shaped (height of the projecting sponge cake should be such that the cuts correspond to the desired thickness, and depends on how many cakes you want to share the finished biscuit); the knife must lie and move along the edge of the metal mold, and the left hand stick to the top biscuit.

It is very convenient and quick way, moreover, that such an air biscuit differently to cut smoothly and beautifully impossible.

Lemon-raspberry Kurd: from lemons to squeeze the juice and mix it with raspberries, it makes a bit more than 1/2 Cup of the lemon-raspberry mixture. Eggs combine with sugar (100 g) and stir very well, until almost complete dissolution of the latter. Heat the lemon-raspberry mixture nearly to boiling and a very thin stream, stirring constantly, to enter into the egg mixture. Put on very low heat (otherwise the eggs are boiled), and stirring constantly, cook them until thick. To the cream add the butter and cool completely. Jelly: heat the water, and adding to it the syrup and agar-agar, stir well, cook for 2 minutes since the beginning of the boil; pour into a container with a large area to form a layer not more than 4-5 mm. to Give a well to harden at room temperature. Whip the cream with sah. powder to stable peaks, add the chocolate and stir with a spatula. Build: well-cooled cake to cut horizontally into 2 parts. Lubricate the rim with custard cream, the bottom part of sponge cake on top of custard cream apply lemon raspberry Kurd (out of slightly more than half of the prepared standards, the rest of the Kurd can be stored in the refrigerator in a closed container). Cover with second half of sponge cake and brush the sides and top with custard cream, let slightly harden. Decorate cake with small jelly cubes and roses.