BISCUIT. Beat eggs with sugar until white state, gradually add the flour and stir with a spoon. Bake on a greased square or rectangular baking pan (I have a 23*17 cm)- LECTURING FOR 8 TABLESPOONS AND BAKE at 180C, get 3 layers by 1 cm.

CUSTARD LAYER. In a saucepan with a thick bottom to pour water and put the butter. Put on fire and bring to boil. Then without removing from the heat add all the flour and quickly stir with a spoon to ensure that the dough doesn't stick to the spoon and the walls of the pot to BREW. Set aside and allow to cool to room temperature. Then drive egg and mix thoroughly. The finished dough put into a pastry bag without a nozzle (I have silicone) and to transplant sausages with a length of approximately 10 cm Bake until Golden brown at 180C.

CREAM "CHARLOTTE", Lightly beat egg, add milk and mix well, then add the sugar, stir and put on the stove. Continuously and intensively stirring slowly bring to the boil and boil for 2-3 minutes (don't be afraid to boil that quantity of sugar, the egg does not curdle). Set aside, let cool to room temperature. At this time, beat the butter until white, continuing to whisk, add the cooled syrup literally a tablespoon. Chocolate is to measure the scale (I have chocolate disks with no additives) and put the melts in the microwave (if the microwave power-1-1.5 minutes), remove and stir until smooth. Add the chocolate to the cream continuing to mix. Ready cream put into the fridge for 10 minutes.

Begin assembling the cakes. The bottom layer is sponge cake, then the cream "Charlotte", then a layer of custard (sausages to crush with your fingers), then the cream and at the end of the biscuit. And so until the end of the cake (because the cake is smaller than a custard) but this is a plus-two types of cakes will turn out))) On the collected workpiece put a clean cutting Board and put the yoke (I was a 2-liter bottle of water), leave for 30-40 minutes in a cool place (on a covered loggia) over time, cut into rectangular pieces as in the photo, sprinkle with powdered sugar and ENJOY the CAKE "SEASIDE" TRY I HOPE YOU LIKE it!!! P. s the Cream "Charlotte" is very good as layer and decoration (holds the shape) Recipe biscuit and choux pastry can be used for other desserts.