Whisk eggs with sugar, vanilla sugar and baking powder until the fluffy 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 a split mold, cover the bottom of a baking paper, grease the bottom and sides of form with butter and priporoshit flour. Pour our batter into the pan and put to bake in preheated oven at 180-190°C for 20-25 minutes (watch your oven). Ready cake remove from the oven, turn on the grill and let cool. Biscuit as you can carefully cut out the pulp, leaving the sides. In my case, I first cut out of a rectangular biscuit figure 6 and then cut out the pulp. Of round shape, much easier to neatly cut the cake, which is then cut cubes.

The cream is cooked very easily and quickly. Whisk the chilled cream with powdered sugar. Also, beat cream cheese with powdered sugar. Then combine them and whisk some more ... the Cream is ready. The sweetness of milk can be accurately adjusted according to your taste, because it also depends on the berries you will use in the cake. I left a little cream, which is then smeared to coat the cake.

As already written above, the sponge is cut into dice. Berries wash, peel, if it is tails. If it is a cherries, take out the bones. Need now stir in a large part of the cream biscuit and berries. Stir gently with a spatula. The filling for the cake is ready. You can also stir in cream only the sponge cake. Then when you assemble the cake, put the rest of the filling, top with berries, then remaining filling on the top. This is how you find it easier, in the end, the result will not be affected.

Put the cake together. Fill the cake filling. Trim, give the cake a form, I had a lot of berries. Deferred cream coat the whole cake so it is evenly soaked. Cover the cake ( I have a special container) and put into the fridge for a few hours (I stood the night).

Decorate the cake according to your wishes. You can just sprinkle ground nuts or biscuit crumbs. Can fresh berries, powdered sugar and mint leaves. I have the holiday version, so will share the recipe for the ganache (I found him at Constance), which leveled the cake. I have a ganache of white chocolate, condensed milk and butter. In a water bath to melt the chocolate. In a separate bowl, whisk the soft butter with 100 g of condensed milk. To combine the butter, chocolate, all beat up. I added a few drops of blue gel dye for color. Is a liquid ganache because the chocolate was warm. Let stand the ganache will thicken slightly. We cover our chilled cake and align. Decorate. This is the cake eventually turned to little Peter.