For this cake you can use any biscuit dough. I think that every housewife there is. Do not forget to add cocoa. The form I used in diameter 24 see, I'm making a sponge cake for this recipe: 1. Good (almost white), beat eggs with sugar. If the eggs are large and take 5 PCs, if smaller - 6pcs). 2. Then add the baking powder, cocoa and flour. Flour is added gradually. Flour may need a little more. And whisk until smooth. The consistency of the dough should be as sour cream of average density. The dough pour in the form, greased and covered with baking paper and bake at t 180 gr. until tender. Readiness check with a toothpick (if it comes out clean means ready). By the time it's 40 minutes (but!!! in different ovens at different).

Ready cake remove from the form, cool. After cutting the top (this will be our "cover"). And take out the rest of the biscuit crumbs (leaving only the intact walls and bottom). It's kind of plates. Crumbs from the cake don't eat, we need them to be.

Now prepare the cream. Whisk sour cream with sugar. Add to it pre-soaked and cooled gelatin. (prepare the gelatine according to the instructions on the package, but water to get 100 ml).

Dried fruits to be soaked in hot water for 10-15 minutes. After you wash them a little squeeze and cut into pieces (not too finely). Nuts grind (but do not make them baby!!!) 0.5 table to leave for decoration.

To smetannom cream, add dried fruit, nuts (1.5 tbsp.) and...

.. biscuit crumbs.

Mix everything together and put in our plate of biscuit.

Top cover cut off the "cap".

Then prepare the glaze according to any recipe. I use the recipe Irisi ( irina_vip) http://www.povarenok .ru/recipes/show/588 34/.

Frosting coat the top and sides of cake.

While the glaze is not frozen, the top sprinkle with the rest (0.5 PT) nuts. And decorate, if you want something. Put it in the fridge. I usually put on the night.

Here is the cake in the cut.