I will write again the number of the desired ingredients separately for biscuits, creams, jellies and glazes, in order to visually readable. BISCUIT: Eggs – 6 PCs Sugar – 170 gr Cocoa 50 gr. Flour – 140 gr. Baking powder – 1 tsp Vanilla sugar – 1 sachet ******************** ******* CHERRY Jell-o: cherry – 600 gr. The juice from the thawed cherries – 200 ml orange juice – 250 ml Sugar – 80 gr. Gelatin sheet – 5 piece (12 Gy) Cherry flavor (powder) – 5 g. ******************** ******************** *** CURD Creamy cottage cheese – 600 gr. Sugar – 150 gr. Vanilla sugar – 2 pieces Cream 35% - 200 ml Gelatin sheet – 5 piece (12 Gy) Water 5 tbsp ******************** ******************* CHOCOLATE ICING: Cream 35% - 200 ml, Chocolate dark – 150 gr., Cocoa powder – 2 tbsp.. butter – 40 gr. 1. The first thing you need to cook a layer of cherry jelly. Thaw cherries, drain the juice into a separate bowl. Cherry put in a colander, pour over boiling water,

2. cherry juice, cherry flavoring and sheet gelatin for the jelly layer.

3. In a saucepan combine the juice from the thawed cherries, cherry juice (total number of liquid - 450 ml.), sugar, cherry flavoring. Cook, stirring constantly, until the sugar dissolves, bring to the boil (do not boil), remove from heat. Immediately separate 1 Cup syrup (200 ml.), to postpone, this syrup is useful for impregnation of cakes.

4. Sheet gelatin soak in cold water for five minutes

5. then squeeze the gelatine from the water and add to the skillet with the juice (the juice should not be hot, give it to cool slightly, about 80 gr.) and mix with a wooden fork or a silicone spatula to dissolve the gelatin. In the juice with the gelatin, put the cherries, stir. Split the form d=26 cm put the plastic wrap in three layers, to pour the cherry juice with the cherries and put into the refrigerator until firm, at least 4 hours, I did in the evening and removed at night.

6. Start making the sponge cake. If You have the same second form d=26 cm, you can also bake in the evening, if not – then in the morning. Beat the eggs until the volume increases three times, and beat for at least 5 minutes. Still whisking, enter the sugar and also beat about 5 minutes. In a separate bowl, stir flour, cocoa, vanilla, baking powder. Enter the flour mixture into the beaten eggs and stir gently with a spatula from the bottom up method of folding.

7. Pour the biscuit mass in the form (to gently tap the form on the table and spin a couple of times around its axis to the middle of the biscuit swelled and the surface of the baking was even) and bake in heated oven at 175 gr. 30-35 minutes. Generally, it is recommended biscuit pour into a greased form and sprinkled with flour, zastelil the bottom of the baking paper, I didn't do, I have a form with Teflon coating, the biscuit to the form does not stick and is easily removed.

8. The finished cake let cool in form for about ten minutes, to release from the mold, allow to cool completely and cut into three Korzh.

9. Then prepare the cream, is products for cream. Mix cream cheese with sugar until the sugar is dissolved, add the vanilla sugar. Separately whip the cream.

10. Soak sheet gelatin in cold water. In a separate Cup to be heated (in the microwave, for example) 5 tbsp water. Squeeze the soaked gelatine from the cold water, put in a Cup of warm warm (!) (not hot!) water and stir to dissolve.

11. In the dissolved gelatin, add a couple of tablespoons cottage cheese mixture, stir with a whisk and put in the Cup ostalnym cream. Gently mix in the whipped cream it started to gilyovtsa cream.

12. All! All the components are ready, starting to collect the cake. Put on a plate (cortico) first cake layer, soak it with the syrup. Oil cream. Put the second cake, soak with syrup, spread it on frozen cherry jello and top with jelly oil cream.

13. The third layer from the side slit is also impregnated with syrup, put on the second cake with jelly and cream. To cover the third cake layer on top of the cream and pour the cooled (!) chocolate icing. To prepare chocolate glaze, heat cream in a saucepan, put the broken chocolate, let it melt, stir with a wooden spatula. Add the cocoa butter and, stirring constantly, bring to a smooth, uniform mass, do not bring to a boil. ***In order to hide all the irregularities and roughness, I decorated the cake with a grid of melted white chocolate, squeezed out of the syringe. The chocolate was porous, broke it into pieces, put in Cup and microwave on mode "defrost" on 2-3-4 minutes, watching constantly, then stir it with a fork until smooth and pour into the syringe. Okhlazhdenii already decorated cake on it quickly cools the chocolate, forming an interesting drop.

14. All, remove the cake in the refrigerator at least 4 hours. I served it the next day. ***If You are using powdered gelatin: 30-40 gr. soak gelatin in 5 tbsp of cold boiled water for 20 minutes, then heat, stirring constantly, until the gelatin until dissolved, do NOT boil. Allow to cool and add in a layer of cherry or cream. This portion of 30-40 Gy. gelatin+5 tbsp water separately for the cherry layer, and separately – for the cream!.