Separate the yolks from the whites. Beat the yolks with 30 grams. sugar in a magnificent mass. Separately, beat egg whites, gradually adding the remaining 30g. sugar. Gently mix the two masses, pour the sifted flour and gently mix everything. 4 cookie cutters (I have a batch, volume of 120 ml, D 9 cm), greased and floured, evenly spread the dough.

Bake cake in a preheated 160 degree oven for 10-15 minutes. Ready biscuit cool on a wire rack, cut lengthwise. Get eight bases for cupcake.

The bottom and sides of ramekins vistream with cling film, put down the cake. Raspberry syrup (4 tbsp) diluted with boiling water (4 tbsp). Each cake soak 1 tbsp of syrup.

Prepare the cheese cream (I only have 4 ramekins, so I cooked 2 of the approach). Gelatin cover with water and leave for 15 minutes. Swollen gelatin to warm up on medium heat until dissolved. Cream, powdered sugar, vanilla and cottage cheese whipped to a smooth creamy mass. Pour gelatin and stir well.

On each cake put one berry BlackBerry, on top evenly spread the cream. Wrap the edges of cling film and remove the molds in the refrigerator for 2-3 hours.

When the cream hardens, the cake carefully separated from the film. Edge sprinkle the coconut, and the top of cupcake, pour 1 tbsp melted white chocolate.

On top of white chocolate sprinkled with almond petals and decorate with blackberries.