As the basis for the cake I took a classic biscuit. For its preparation separate the yolks from the whites (they were out in the cold) and they will beat into a soft mousse with half the sugar until white foam. It is convenient to do this by placing the pan in which the egg yolks are whipped, in warm water.

Get our chilled whites and start whipping on low speed until the formation of a light foam. Gradually begin to increase speed and a thin stream pour sugar. Whisk until stable peaks. For convenience, whipping proteins, you can place the cookware into the icy water. A third shift of proteins to the yolks and gently parasivam shovel.

Add the sifted flour and stir with a spatula.

Add the remaining whites and gently folding method to mix the dough, lifting layer after layer.

Put the dough in the form greased with butter, and bake in a preheated oven initially at a temperature of 180 degrees, and when the cake is well rise, reduce the temperature to 160. The total baking time of 30-35 minutes. Sponge is ready when it is moved away from the walls of the mold and when clicking on it, easily restores its shape. The finished cake is best left in a hot oven (just turn off the oven and opening the door) immediately after baking so that it does not opal from the sudden drop in temperature. The cooled cake cut into three Korzh.

Now for the cream. Cheese to punch in a blender along with the sour cream and powdered sugar. If the cream is too thick, add a little milk. Gelatin fill with water (leave to swell, if you need manual), heated and added to the curd. A small part of the cream aside in a separate bowl and set aside.

Sauce d arbo to shift in a saucepan and gently heat (to make it easier to mix with cottage cheese and not much to crush the berries at the same time). I wanted more sauce to put in the cake, but as I was going to cook it, my husband slowly half a tin on a spoon VitaSol. But the other half of the bottle I was immediately taken in the matter, especially the husband went on a business trip. Sauce to add to most of the cream cheese (leave some sauce for the bullfinch).

In split form, put the cake and fill it with a colour cream so that the cream must fall between the form and the biscuit. Alternating spread so cakes and cream. On the top cake layer on top, put a bowl with a small amount of cold water (it's faster gelled cream on top) of smaller diameter than the form itself and slightly pressed to form a hole. Wait for the cream to set.

As soon as the cream on top grabbed. remove the pan (add hot water, it is easy to depart) and in the formed hole spread white cream, smoothing the surface of the cake. Put the cake in the fridge for a few hours.

I left the cake overnight. This morning when I woke up, I first rushed to see the cake and of course to think about the decoration. At first I wanted just a sprig of mountain ash to do, but then it was decided to make the bullfinch. Only the question arose, "How?". Thinking about it, I went to make the bed and only then noticed that I had on linen painted a wonderful wonderful bullfinches on mountain ash branches. Here's zagotovochka happened.

Paper for baking grease with butter, put the bottom of the workpiece birds. Chocolate melted in a water bath, adding a spoonful of milk (this is optional, but it will become softer). Put it in a bag and begin to draw. Ready bullfinch put them in the cold. Then remove the paper and put on cake. Breast filled with sauce (no berries).

It remains only to make the berries of the Rowan and the cake is ready. A glass of vegetable oil put in the freezer before whitening oil. Dilute the gelatin in the juice and heated. Add the remaining juice and leave until lightly thickened. From a syringe without the needle pour 2-4 drops in the cold butter. The juice will slowly sink to the bottom and congeal. When half the glass is filled with balls, then pass through a sieve and wash them under cold running water. Dry it on kitchen paper for a minute, put on a plate and refrigerate. Then spread on cake top.