The products required.

Proteins separated from the yolks. Now vzbivaem whites with 5 tablespoons of water in the stable foam and continuing the beating, gradually add 150g. sugar, whisk until stiff-now one by one enter the egg yolks while whisking. Mix the flour with the starch and cocoa and sift into egg mixture, stir gently and quickly with a spatula until smooth and pour the dough into razumnoy form (shape diameter 26cm), the bottom of which is lined with baking paper and the sides greased with margarine and put all this beauty in heated to 175° ( the Convention -150°) for 30 minutes as always check the Readiness of wooden stick. The finished cake to pull out of the oven and allow it to fully cool down-it is best to bake the cake a day ahead

Now you need to cook a layer of cherries the Cherries drain in a colander and give good to drain the juice to collect in the Cup, we will need it.100ml. juice from the cherries mixed with 30 g. of starch. The rest of the juice from the cherries to boil with finely cut lemon peel and 30g. sugar. The crust of lemon to pull out, and to enter the divorced starch, stir and bring to boil. To remove juice from heat and enter the cherry-stir and leave to cool slightly.

While the cherries are cooling, we make cream of mascarpone to put it in a Cup and mash with sugar-60g., adding 4 tbsp. tablespoons cherry vodka ( I have such at home is not usual-I added cream liqueur) stir. Whip the cream with the fixer until stable peaks and connect with mascarpone weight, the cream is ready!

Sponge cake cut into three Korzh-will tell you, the cake turned, until tender MM, next time I'll take the shape of the smaller diameter-24 cm-cake is really so gentle, I had sooooo careful with delicate cakes. And so-the lower crust is put on charge for a cake and put the ring around it from the shape ( Hoop) in the center vykladyvaem cherry a lot, and the edges of the cream.

On top put the second cake in its center, now spread the cream, and the edges of cherry Massa

On the top put the third Korzh, grease the top and sides of cake with leftover cream. The last thing to do is to melt 40-50g of chocolate ( whatever you like), pour it into a bag to freeze, not big to cut with the bag area, but only very slightly, to make a small hole and pour the cake with melted chocolate as you like. The cake can be decorated with a sprig of lemon balm and cherries-I forgot to break Melissa in the country, well and cherry also not decorated-in freezer was not there anymore.

The cake was very tasty with sweet cream and tart cherry filling. We all loved it.