Products for biscuit.

Whisk eggs with a tablespoon of warm water (~50 degrees) without stopping the mixer, add the sugar. The mixture should brighten with increased three times. Mix the flour with the baking powder, in a few receptions stir in with a spatula into the egg mixture. Lay on a baking sheet Mat non-stick (baking paper), put the dough, flatten. Sponge layer will need size (30*30 cm), depending on the size of the baking pan, use a limiter (stock,33*33 cm) Bake in preheated oven to 180 degrees,12-15 minutes. The finished cake let cool, wrap in baking paper, let it "rest" for a day or two.

Products for the cream and assembling the cake.

In pudding powder, add sugar, pour 50 ml of cold milk, stir well. The rest of the milk bring to the boil. In hot milk in a thin stream pour in the pudding mixture, stirring constantly on a small heat cook the mixture for a few minutes.

In the hot pudding add the broken chocolate, stir until uniform, smooth mass. Hot pudding, cover with cling film (the film should touch the surface of the pudding. Put in a cool place for cool down.

Have a sponge layer trim edges to size 30*30 cm Then cut the cake into five strips:10-8-6-4-2 see the Marzipan, knead with warm hands, roll out into a thin (2mm)layer between the layers of cling film, cut out shapes for cookies stars and Kamet different sizes. Put the figurines on a tray (plate) to dry.

Heat in the microwave cranberry jam. Each strip of biscuit brush with a thin layer of hot cranberry jam. Marzipan remains lay on sponge strips on top of jam. Whisk chilled cream in persistent foam, stir in the cold chocolate pudding.

On the biscuit strips, apply the cream, thickness of 1 cm, fold the cakes slide. Wrap the material in plastic wrap, store in the refrigerator for 6-8 hours (or in freezer for 2 hours). The remaining cream put in the refrigerator. Over time, coat the cake with cream, decorate with marzipan stars.

Remove the finished cake in the refrigerator for 10-12 hours.

Bon appetit! Holiday tea party!