Unfortunately, I wasn't going to put the recipe, so step-by-step photo of preparation of sponge cake no. But there is nothing complicated! Cut baking paper circle the diameter of the pan and grease it with vegetable oil. The stove (I have electric; if the gas is to put a divider) to be included in the minimum mode (1) and put the pan with the paper. Separate the whites and yolks. Protein whisk until stiff peaks, gradually adding half a Cup of sugar. The white whisk egg yolks with vanilla and remaining sugar. Sift the flour and put into the yolks, stirring with a spatula. Gently portions of the input proteins in the dough, stirring with a spatula from top to bottom. Pour the dough into the preheated pot and close tightly with a lid wrapped in a towel. On top I put a cargo. Bake biscotti until dry toothpick 35-45 minutes. Biscuit, you can check without fear that it will settle.

When ready take out the cake from the pans, remove baking paper and let cool completely on wire rack. Then (preferably) wrap in a towel put into the package and remove overnight in the refrigerator. The cake turned out perfectly smooth, no slides, springy... well, I just could not get enough. Diameter 17 cm, height 7 cm!

For the cream yogurt need to completely freeze. Then exempt from packaging and lay on a thin cotton cloth, place in a colander set over a bowl. Leave it at room temperature for 6-8 hours to drain all the whey. I left over night in a cool place (about 9 hours). The output is 600-700 gr of cream. Depends on the fat content of buttermilk (I have 2.5%).

The prepared mixture is whipped with sugar and vanilla.

Sponge cake cut into cakes. I got 4!

We impregnate with a syrup of sugar, vanilla, water and vodka. Each cake coat with cream, and then the sides.

Decorate to taste. I even add anything not wanted! Just made the patterns with a fork. And so here is perfect with fresh berries and fruit! To give the cake soak overnight in refrigerator.