Bake the biscuit. Whisk 5 egg whites in a solid foam, gradually adding 1 Cup sugar. Then, continuing to whisk, one by one add the 5 egg yolks. Stir in Cup of flour and mix gently. Suggest to bake in a split form, then it will be easier to pour the cake.

Gelatin pour 150 ml of warm water and leave for 30 minutes. Meanwhile, start making the cream. 10 eggs yolks with 1 Cup of sugar, add a glass of milk, 1 tablespoon flour and cook over water bath until thick. Then cool down. In cold cream stir in 250 g of crushed oil and beat well.

Gelatin to warm to dissolve and drain. Beat 10 proteins in a solid foam with 1 Cup of sugar. Pour the lukewarm gelatin proteins, continuing to whisk.

Combine both cream and mix thoroughly. The cream will settle and become more liquid. Not scary.

Sponge cake cut into two layers. Both to impregnate any syrup. I was treated with normal sugar. Install the lower part of the biscuit in the split form, pour on top of cream, cover the second half. Leave in the cold for an hour or two. A clean shape and cover the cake with chocolate icing. Icing boil 3 tablespoons of cocoa, 50 g butter, 5 tablespoons of milk and 0.5 tbsp. sugar. All. Bon appetit!