Prepare the form for sponge cake. The dough quantity is enough for baking 2 round cakes 17 cm in diameter. You can use round shape, but I don't have one and I have done the following : from the baking paper made a rectangular shape around 18х38 cm, the edge of the paper bent and sealed with staples. Paper cut 2-template for cutting future cakes. Paper for baking grease with butter.

To test, mix 2 eggs with a pinch of salt, gradually adding half a Cup of sugar, you should get lush foam. Into the egg mixture with a spatula stir in half a Cup of sifted flour and 0.5 teaspoon baking powder (actually, possible without it, but I always play safe).

Pour the batter into the prepared and greased shape, smooth spatula. Bake cake until light blush, at t 190-200 gr. 10-15 min. the Finished cake to pass on a clean baking paper and cover with a damp towel. Allow to cool.

While the cake cools, prepare cream. Egg yolk grind with a tablespoon of sugar, place in a water bath and heat while stirring continuously with a whisk or fork to whitening, not to bring to boiling. Leave to cool. 3 sheets of gelatin soak in cold water for 10 mins Mascarpone cream and beat with a mixer, to taste add 2-3 tablespoons of sugar (or sah. powder), to introduce the cooled mass from the yolk. Swollen gelatin to dissolve in hot milk or cream (a little less than half a Cup), cool slightly and mix with cream. From cooled cake to cut out the circles pattern. In a separable form for the cake (for lack of a form I use foil folded in several layers))) to place the cake and soak it with the syrup (for example, 2 tbsp. syrup from strawberry jam+1 tbsp water).

Place the form with the crust for 10 minutes in the freezer ( so the cream solidifies faster), then pour half of the cream and put into the refrigerator to harden. Meanwhile, prepare the berry puree.

2 sheets of gelatine to soak in cold water for 10 min. Strawberries and raspberries to punch in a blender and RUB through a sieve or cheesecloth (the puree should be a little more than a glass of 250 ml) in the resulting mash add lemon juice and 1 tablespoon of sugar ( or more to taste), bring to boil and remove from heat. In the slightly cooled, but still hot puree add the squeezed out gelatine and stir. Mashed potatoes cool at room temperature.

Next on the frozen cream to put some raspberries (Fig. above) and pour the berry puree, put into the refrigerator for 40 minutes. The frozen puree to spread the second cake, soak it a little and pour the remaining cream. Put into the refrigerator until fully cured for 3-4 hours or overnight.

Carefully remove the mold from the cake and decorate with berries as desired. I decorated with raspberries and hearts out of strawberries, which are lubricated fast freezing colorless jelly cake (Etc. Oetker).

The cake literally melts in your mouth and explodes like berry colors framed by creamy bliss... Who wants a piece?)))