For the sponge cake separate the whites from the yolks. Yolks well beaten with cane Demerara sugar from "Mistral". Cane sugar, imparts caramel flavor. Mix with sifted flour and corn starch.

Proteins vzbit in a solid foam and gently stirring with a spatula from the bottom up, to introduce them into the dough.

Bake the dough at 180 degrees for 20-25 minutes. then open up the oven and bake for another 5-7 minutes so that the dough does not opal.

Ready cake cool on a wire rack.

Despite the fact that the dough is not added a leavening agent, for the account entered gently beaten egg whites sponge cake a very light and porous.

For the cream well chilled whip the cream in a lush foam and gradually, continuing to whisk, add small cane sugar from "Mistral". The sugar needed is small, so he quickly disappeared.

Sift in the cream of the cocoa powder, mix well. Then carefully enter and mix with the spatula melted in a water bath dark chocolate. Chocolate should be warm but not hot. Sponge cake cut into three thin layers and liberally layers of cream. Top cake sprinkle with powdered sugar and decorate with berries and crushed pistachios. Let stand in the refrigerator for 1-2 hours and serve with tea!