Bake the biscuit. Each hostess your recipe of sponge cake. I baked your. Take 4 eggs (in this cake the cake should not be high) and whisk them with 150 g of sugar. Flour screened with baking powder and vanilla. Gradually introduce the flour into the egg mixture. The dough spread in the pan and put in oven for 25 -30 minutes at 180 degrees.

Make a syrup for impregnation biscuit. For this, 50 ml of water and 50 g sugar brought to a boil on low heat, boil 2 minutes. Let cool and add 50 ml of champagne. Impregnate a biscuit.

Everything is done very quickly, so I apologize for the photo, and even at 3am did. For the mousse take 3 eggs, divided into yolks and whites. Proteins put into the fridge. Gelatin (15 g) soaked in water. The yolks a little whisk. Champagne (250 ml), the juice of half a lemon 100 g sugar heat on low heat until the sugar is dissolved, but not boil. Yolks and again beat, without ceasing to whisk, a thin stream pour the champagne mixture into the egg yolks.

Pour everything into a heavy-based saucepan and place over low heat, cook for (10 minutes), stirring constantly, again in no case do not boil. Get the mixture the consistency of liquid jelly. Add the gelatin, stir and cool. Cream beat well and gently stir into the mousse, then whisk the whites with 100 g sugar until hard peaks, also very gently stir into the mousse.

Spread on the bottom of the biscuit on top pour the mousse is smooth. Refrigerate for 3 hours, but preferably overnight.

Strawberries cut into halves, spread on the cake. Prepare jelly. Champagne (350 ml) heat with the sugar (200 g) and lemon juice(the other half of the lemon) until the sugar is dissolved, do not boil. Add the gelatin (15 g), to give it to dissolve. Cool. If you want the jelly preserved bubbles (if you look closely in the photo you can see them), champagne divide into two parts: one is gray with gelatin, and the second added before pouring, then the jelly will cure the bubbles of champagne. Pour the resulting strawberry jelly, gradually, first a few spoons to glue the strawberries, and put into the fridge for 15 minutes, then take it out and pour the remaining jelly (it's late I thought you can substitute regular gelatin for jelly cake quick freezing).

Optional make a chocolate crown. To do this, take the chocolate and melt in a water bath with a cooking package, put on baking paper in a random style pattern. As soon as the chocolate starts to podsticati, wrap them a cake and put into the refrigerator. Good when the chocolate hardens, gently remove the paper.

This piece of all the girls, treat yourselves, don't be shy))