Eggs RUB with sugar, put in a water bath so that the water does not touch the bottom of the bowl with the eggs. With continuous stirring the mixture is warmed to 45-50 degrees Celsius. Remove from heat and whisk until white.

Depending on power of Your blender it may take 0t 6 to 10 minutes. So eggs were eggs, you can add a pinch of salt or citric acid.

Flour mixed with starch and vanilla (if desired). gradually pour the flour to the eggs and stir with a spatula from the bottom up. At this stage in any case, you cannot use the mixer. Only a shovel! Otherwise, the eggs will fall and lush cake will not come out.

After all flour is added, pour it into the oil (actually, you can do without oil. but the butter cake the cake turns out more dense.). Stir again and pour into the form. The dough should be sufficiently liquid. Just like store-bought sour cream 20% )))

The bottom with parchment. Panels are not oiled. In extreme cases, also cover the parchment. When cake is baked, it is, however, clings to the walls and thus rises. If the walls are greased, the cake will slide and will not fit. In silicone it is not advisable to bake biscuit.

Biscuit is always in the preheated oven. The baking temperature should not be above 180 degrees. Otherwise, the surface crust is formed, which will hinder the approach to the biscuit. If the form you have a normal split, it is usually thin-walled. Accordingly, at high wall temperature warms up very quickly and the dough at the edges forms a tighter crust, which prevents the growth test. And test nothing will remain how to approach a "cap" in the center. This rule applies not only to the biscuit, and any of the batter. Form the outside you can wrap a layer of foil. It will reflect heat from the walls of the mold and the dough will be evenly warm.

Here a biscuit is obtained. After baking, the cake needs to cool to room temperature in the form. Only then can you remove it. The form is better to turn upside down and put in jail. Before cutting the cake into layers you need to wrap with cling film and put into the refrigerator for at least 4 hours. During this time, the cake will stand and will become more humid. When cutting the biscuit will be less to crumble. (a recipe without a photo was not saved, had to take photos from the same cake, only round)

Now prepare the meringue. 4 protein shake powder. Begin to whisk the egg whites until frothy. Add citric acid and beat until soft peaks form. gradually begin to add the powder. All at once is impossible. Whisk until the whites, in the truest sense of the word, will not stand on the Corolla.

On the parchment draw the desired shape and spread the meringue. Put in preheated oven at 110-120 degrees for an hour. You can leave in the oven until cool. (photo taken from the cake layer on the cake, but the principle is the same)

Cook the cream Charlotte. Yolks mixed with milk. Then add the sugar and put in the pot with a thick bottom on fire. Only in such sequence. This is important. If you first RUB the sugar with the egg yolks, the yolk heating may curdle. Cook until thick. Remove from heat and allow to cool.

The oil should be at room temperature. It should not be in the liquid state, but only soft. Butter, beat until white. The cooled mixture is added in several visits to the oil. Oil and egg-milk mixture need to be the same room temperature. Well whisk.

Collect the cake: biscuit cut into 2 Korzh. Impregnate any syrup biscuits. The layers of a sponge cake spread 1/4 of cream on top one cake layer meringue, top with 1/4 of the cream, now another layer of meringue and another 1/4 of the cream. Put the last layer of sponge cake and close the top and sides with remaining frosting. The result should be layers: cake, cream, meringue, cream, meringue, cream, sponge cake.

Leave the cake for a day for impregnation. I agree, the recipe is not the easiest, but it's worth it!