Separate eggs into whites and yolks, proteins vzbit in a solid fine, RUB the yolks with sugar, add flour, baking powder, cocoa powder, knead the dough. Carefully enter proteins, stirring from the bottom up. Bake the biscuit. I baked in two forms: the usual flat and annular. Sponge cake in a flat shape in the center is slightly raised, I cut off the top and got the lid. Both biscuit cut lengthwise, missed liquid raspberry jam and joined again.

Prepared the cream: mascarpone mixed with sugar, juice and lemon zest, whipped cream and carefully United with cheese. Souffle: lemon jelly, pour boiling water (take 2 times less water than the instructions, the cream will give the rest of the liquid), add sugar, cool. Cream beat with a mixer, then manually add a spoonful of the solution of jelly, mix gently to complete the connection. To assemble the cake: grease a flat biscuit cream, biscuit stacked on top of the ring, the resulting structure fill cut and fill polosatik banana soufflé, ostavljam in the fridge for an hour, and stays grabbed.

Filled hole cover biscuit lid and grease the top and sides of cake remaining cream, Boca sprinkle with crumbs, decorate as desired, I sprinkled chocolate beads.