On the main photo of the cake in frosting, on the second just in the cut, without decorations!

To start preparing the sponge cake: 4 eggs,180 gr. sugar,120 gr. flour. Bake at 180 degrees.

While baking cake, make the eclairs: 200 ml water,100 gr. of butter, a pinch of salt - mix everything in a saucepan and put on fire, bring to a boil, removing from heat pour 160 gr. flour, stir until no lumps, allow to cool to 70 degrees. and enter one at a time 3 eggs, should get a homogeneous mass. Bake the eclairs at 180 deg. 30 minutes. Put a teaspoon on parchment. Ready eclairs filled with cream:a pack of butter and a can of milk, beat, add vanilla.

Ready sponge cake to soak the syrup:half a Cup of sugar and half a Cup of water to boil and pour it over the biscuit.

Soaked sponge cake and put in the form, put the eclairs and fill with chocolate mousse: 30 gr. gelatine to soak in half a glass of cold water for half an hour.

2 protein blend until thick foam, in a separate saucepan combine 2 tablespoons water and 1/3 Cup of sugar, stir until the sugar is dissolved, stop interfere and cook another 1.5 - 2 minutes (important not to digest). In the vessel where the whipped whites, to introduce a thin stream of syrup from sugar and water and whip until stiff peaks set aside aside.

Then half a Cup of milk to boil and a thin stream to enter the egg yolks with the cornstarch, stir well. And then the egg yolks with starch and milk, put on fire and bring stirring until thickened, but do not boil.

Soaked gelatin to warm up and enter the egg yolks with the cornstarch, then add chocolate melted, here also add protein cream (in strong peaks should be) and whipped cream with condensed milk, mix well, and pour it over the cake gently and put in the fridge to harden for 2 - 3 hours. Decorate as desired, after curing.