Bake two biscuit. One chocolate and the other is usual. Biscuit white it took me 6 eggs, divide them into whites and yolks. Flour screened with baking powder. Whisk the egg yolks with the vanilla and regular (half a Cup) sugar until whitening, whisk the whites with the second half of the sugar. Gradually enter the proteins in the yolk mass, portions sift flour, mix all very carefully. Bake in the form of detachable 35 minutes at 180град.

In 30 ml of instant coffee heat 50 g of chocolate. For chocolate sponge cake take 5 eggs and done the same thing, only at the end carefully pour coffee-chocolate mass.

Do mousse white sponge cake. This cheese mass is triturated with two tablespoons powdered sugar. Why grind the cottage cheese? Double the work? In my experience I would say that such a mass is a more delicate and airy.

150 ml cream whipped with 2 tbsp powdered sugar. 1 tsp. gelatin soaked in 50 ml of cream, when it rises, warmed until complete dissolution in a water bath. To combine the cottage cheese, whipped cream and gelatin in the cream, beat with a mixer at minimum speed.

White cake cut into two parts, we impregnate with syrup and spread cheese and a creamy mass, cover with a second crust and put into the fridge to solidify.

Defrost the cherries, drain the juice and sprinkle with sugar. Make the cream for the chocolate biscuit. Prepare pudding as directed, 150 ml cream, beat with powdered sugar. Combine pudding and cream. Cake cut and impregnate. On the first layer is defined by cherries and cream on top, cover with second Korzh, also in the fridge.

Sponge trimming whisk with butter and milk. Take out the cakes and top coat of buttercream and again in the fridge.

Do paste. This time with fondant I was trouble, something wrong, and I have it eager, then turned to stone, cried half the night. Soak gelatine in water; when gelatin swells, heat it in a water bath until dissolution and cool. In the container mix the honey, melted margarine and cooled dissolved gelatin. To the mixture little by little start adding the icing sugar, stirring gently with a wooden spatula. When the mixture becomes thick, and it can be stirred, lay it on the icing sugar dusted table and knead elastic dough.

Tight first cake with fondant and decorate with ribbons of mastic and circles. With the second the same and decorate the top with a bow.