Prepare the sponge cake. Before I always had problems with the baking of the biscuit. It does not rise, it falls. But not long ago I stumbled on the net on a very simple recipe biscuit. A win-win option. The result is always 100 %. So, first of all prepare the form. I had the usual separable form of stainless steel with a diameter of 20 cm Oil lubricated base only and literally half an inch to the sides. So the cake rises better. Sprinkle the bottom and sides with flour. If you need a soft cake, almost no crust, for example, traditional oil and cakes that form after the lubricating oil is better to send baking paper (the bottom of the grease again over the paper). And of course it is time to turn on the oven so she has time to warm up to 180*C - not above, the biscuit does not like high temperatures. And the chocolate and cocoa sponge cake is baked generally at 170*C. Now take a bowl total capacity of 1.8 liters. and carefully separate the whites from the yolks. Eggs must be at room temperature or even slightly warmer. Warm fresh proteins, contrary to popular opinion, whipped much better cold. Proteins add salt a pinch of salt. And mixer on the lowest speed, begin to whisk the egg whites. First, are formed here such large bubbles - hence, the speed whipping the normal. You can even start to whisk the egg whites with a large whisk by hand, and then switch to a whisk with a mixer. As soon as bubbles become smaller, it is possible to add speed whipping. Then a little more to add speed. In this whisking with a gradual speed increase proteins get whipped in the lush homogeneous mass, well increasing in volume. Whisk the whites with salt until soft peaks form. Ie if you hold the whisk of the mixer on the surface, the tops of the peaks formed should slightly fall. Now, again, reduce speed of mixer, and whisk on low speed, begin to add sugar, just a teaspoon. After each serving, beat the ground with half a minute before the next addition. The process is very similar to the cooking mass of meringue. Proteins must also wsbase in a lush but not dense and glossy mass. When tapped on the bowl needs razdovatsya thud. And weight while turning should not leak from the bowl. The peaks are quite stable. The only difference is sugar in proteins to this point may not dissolve. At this stage it does not matter. Now to the protein mass add the vanilla sugar and grated lemon zest. And a little more pouzivam at low speed with a half a minute. Now it's time to add a lot of jelke. Introduce them one at a time, whisking on low speed. After the last yolk is added, the mass should be shaken up for a few more minutes at the maximum speed of the mixer. In the end we should get a lush, creamy mass of light-yellow color . Stability - almost like whipped until soft peaks form proteins. Sugar to this point has completely dissolved in the eggs. Egg volume increased by about 10 times. It is therefore very important in the beginning to take a bowl of sufficient volume. Now it is possible to flavor and easy loosening of the dough, add some alcohol. It can be any hard alcohol, even vodka (flavor it will not, of course), or wine. Alcohol will not only add a subtle flavor to the cake, but will make it a bit more delicate and airy. Leave the mixer aside, take a strainer and proceeda directly over the dough, enter the flour in small pieces. Now, armed with a wide flat spatula, gently and carefully stirring from bottom to top, introduce the flour. And do so until the flour over. Once the dough is ready, it should immediately pour into mold and put in the already heated oven. Try biscuit dough pour in the form of a single stream evenly over the entire form. Then the dough will not get the extra large air bubbles and biscuits will rise evenly. Else notice - the more the test and the higher and wider the shape, the more risk that the cake will be "Gorbatenko". The form with the dough put in the middle of the already heated oven. And bake this cookie monster 25 -30 minutes. The first 15 minutes the oven door should never open. Sponge cake can fall. You can then open and view. At the same time also rotate the shape 180 degrees. The willingness of cake check always a splinter or toothpick. It needs while sticking to go dry, without lumps of dough.

Cream custard. Mix the milk , egg, flour and put on fire whipping directly on the stove blender. When the mixture thickens let cool. Add butter, condensed milk and whipped. Put the cake together. Sponge cake cut into 3 layers. Each smeared with cream, sprinkle with cocoa and nuts. Decorate as desired.