Whisk eggs with sugar until a lush light weight (I fluffed up with a mixer). Time is about 5-7 minutes. To the resulting mass carefully add the sifted flour and beat in gently with a spatula to the beaten eggs not dropped off. Prepare the detachable form in diameter 18-20 cm, grease it with butter and flour preparativ. Pour our batter into the pan and put to bake in preheated oven to 180-190°C. I Have the biscuit was baked for 20 minutes (watch your oven). Ready cake remove from the oven, turn on the grill and let cool.

In the summer use fresh fruits and berries available, and the winter is out as I can. I have frozen cherries and black currants. These I have used for the interlayer. In a saucepan put the cherries and currants and a quiet fire "thawed", and boiling for one minute after boiling. Moved gently the berries in a colander, poured the resulting liquid and leave the berries to cool.

Whisk the cream and icing sugar. Biscuit as you can carefully cut out the pulp, leaving the sides. Cut sponge cake cubes and combine with whipped cream.

Put the cake together. Visually divide the cake with cream in 2 parts and one part of the filling in the cake. Then put on top of our berries and cover them with the remaining biscuit. Trim, give the cake shape, because I had a lot of berries.

Decorate the cake according to your wishes. You can just sprinkle ground nuts or biscuit crumbs. And send in the fridge for a few hours (I stood the night). In my case, I decorated the cake with ganache and cookies "Corn Apple."

Then I thought, well, once winter, the "snow" on the cake is not enough.

So cake looks in the cut.

And a piece.