This is a sponge cake consisting of 2 tiers. The lower tier - chocolate cake, top tier - vanilla sponge cake soaked in sour cream, powdered sugar and whipped cream with pieces of fruit. Prepare vanilla sponge cake (diameter of form 20 cm). Sift the flour with the baking powder, vanilla and starch. Turn the oven on 180 gr.

Whip the egg yolks with 5 tbsp sugar. Beat 5 minutes until thick air masses. Add water (1 tbsp), still whisking.

Beat the whites with 5 tbsp sugar. Whip until stiff peak, but not such hard as on the meringue, because then it will be difficult to connect them with egg yolks into a uniform mass.

To connect the protein and the yolk mass. Gently stir spatulas (spatula) method of folding until smooth.

Add the sifted flour, vanilla, starch, baking powder. Add in 3 divided doses. Every time carefully knead spatulas or spatula method of folding until smooth. It turns out lush, not too thick, airy batter. Add crushed in a mortar pistachios. Mix well.

Pour the batter into a detachable mould 20 cm Bake at 180 degrees for 35-45 min. until dry sticks. Ready biscuit cool down a bit first, to form (I turn it upside down), then remove and leave on a wire rack to cool completely. Sponge cake is better to prepare in advance, that he matured for at least 5 hours, better day.

Cooking chocolate sponge cake (shape diameter 26 cm). Sift the flour with the baking powder, vanilla and starch and cocoa. Turn the oven on 180 gr.

Beat the yolks with sugar. Beat 5 minutes until thick air masses. Add water (1 tbsp), still whisking.

Beat the egg whites until stiff peak.

To combine beaten egg whites and yolks. Stir gently with the method of folding.

Add loose ingredients in 3 stages, each time gently stirring with a method of folding so as not to damage the air the structure of the sponge mass.

Pour the batter into a form (bottom vystelit baking paper, grease with butter). Bake at 180 degrees for 40-45 minutes.

Sour cream and butter cream. Sour cream combine the sugar (add sugar, not all at once, try to your taste. Someone who likes sweeter, someone not), mix well, let stand for 10-15 minutes so that the sugar is dissolved. Whip slightly with a whisk. To connect cream with the icing sugar and whisk. The two masses connect, mix. The cream is ready.

Protein-butter cream. Proteins combine with sugar, add a pinch of citric acid. Capacity to put in a water bath. Capacity should not touch the water, and the water is not too much to boil. Stir the whites with a whisk, keep the receptacle on the steam bath until then, until the sugar is completely dissolved (to take the weight with two fingers and as if to RUB her. If grains no sugar, the container of the water bath remove.). Immediately beat with a mixer until stiff peak. On a small piece begin to add the butter, still whisking with a mixer. First the cream will become liquid, but as you add the oil starts to thicken. As soon as the mass will become strong, thick, the cream is ready. In the end, add 2 drops of yellow food coloring. To put the cream for 5-10 minutes in the refrigerator so that it froze a little and make it easier to spread on the cake. By the way, the refrigerator in a closed container the cream is stored for a week, so it can be done in advance.

Assembly. The cake larger diameter cut lengthwise into 4 pieces. On each cake put chopped finely fruit. I have bananas and pineapples. Top fluff creamy butter cream (about 4 tbsp for each cake). And so on until the last layer. Easier to do it in a special ring to assemble the cake. Put the cake in the fridge for 2 hours to cream froze. Remove from cake ring, if need be, trim the edges with a spatula. Do the same with the cake smaller diameter. It is better to put the cakes in the fridge overnight and in the morning start to assemble the cake and decorate). Coat the cake with a larger diameter on all sides protein-butter cream. Try to align as best as possible. Top gently put the cake smaller diameter. Fluff protein-butter cream.

Put the cake in the fridge for 30 minutes, then decorate...

... roses of mastic,...

... biscuits "Savoiardi" (recipe not write, because on the website it is already there),...

... to crown the cake composition made of honey-ginger gingerbread dough with a list of protein coating.

Bon appetit and happy, happy holiday!!!