The oven to turn 180 degrees. Split mold 19-20 cm grease with butter. Raspberries in advance to get it out of the freezer to thaw. Chocolate break into pieces and melt in a water bath. Separate the yolks from the whites. In a bowl, mix the flour, starch, cocoa and baking powder, sift. RUB the yolks with the sugar, salt, vanilla sugar, pour in the melted chocolate and mix well. Proteins vzbit in a solid foam. In the yolk mass add the flour mixture with cocoa and starch, mix, enter the protein and mix gently to one homogeneous state. Pour the batter into the pan, bake the cake for 15-20 minutes. Cool on wire rack. Then outlining the house with a knife on the side of the cake to cut it into 2 parts using threads.

Gelatin pour milk or juice, let stand for 5-10 minutes. Yogurt mixed with sugar. Cream vzbit in thick foam (chill before whipping bowl and beaters, so get whipped cream better). The gelatin slightly warm stirring frequently to dissolve and become liquid, but do not boil! Add in the yogurt whipped cream.

Mix gently, add the raspberries and gelatin, stir gently.

one half of cake put on plate, around the supply side of the form, put on top and flatten a large part of the cream, leaving some for the top. Put the second cake on top, gently squeeze and apply on top of the remnants of the cream. Put the cake in the refrigerator for at least 4 hours the longer the better. Then walking knife on the edge of the shape to delete it. Cake decorate with raspberries and grated chocolate. Enjoy your tea!