Proteins separated from the yolks. Remove the yolks, we need only biscuit proteins. Powdered sugar, cocoa powder and sift the flour through a sieve into a bowl. Sugar mixed with vanilla sugar. I used brown sugar.

Proteins beat until thick foam, so that their surface was a clear trail from the blades of the mixer. Add sugar and vanilla sugar, whisk a few minutes until shiny and thick pulp, add lemon juice and whisk for another minute. Instead of vanilla sugar if you are using vanilla essence, add it immediately after lemon juice. Most importantly, don't overdo it and don't overwhip it whites for angel cake are not required to whisk the egg whites until stiff peaks.

Gently combine the protein mass and bulk ingredients, mixing the dough up from the bottom to proteins not dropped off.

Pour the batter into the pan, several times, lightly hit the form on the table to knock out large air bubbles. It is best for baking this cake will fit neselektova rectangular form. At me such was not, and I used the one that was closest to the recommended. If You are a happy owner of nesulyginamos form, do not lubricate it with oil before baking, here is the cake needs to stick to the bottom and walls of the mold, why will be clear in the next step. Bake in preheated oven for 25 minutes at 180 degrees Celsius until dry splinter.

Take out the cake from the oven, right on the form, turn it upside down on a suitable size bowl and leave it to cool down. Here is just and useful that the form was not greased biscuit from her falls and is securely held in a "suspended" state, which is what we need - in this position, the sponge cake will fall during cooling. From my silicone mould cake too, it seems, was in no hurry to fall out, but I've been tinkering with installing it on the bowl that it has still managed to fall. I will learn from my mistakes.) After complete cooling of the biscuit with a knife remove it from the walls of the mold and knock a few times on the table, knocking the cake from the form.

While the cake cools, I put the thawed berries. Now, of course, not summer, but here the best fit fresh berries - they will not give juice when defrosting. The original had blueberries, I replaced my beloved BlackBerry (90 g) and currants (30 grams). For the glaze take the chocolate and butter. Jam heated in a saucepan on low heat until hot. Boil is not necessary.

Strain the jam through a strainer.

Daubed with hot jams the entire surface of the biscuit. Wait until it cools down to room temperature and put in refrigerator.

Melt in a saucepan over low heat chocolate and softened butter. Pouring with glaze the entire surface of the biscuit.

Generously sprinkle with the top of the cake with berries and put the cake in the fridge to harden the chocolate coating. Brew a drink, cut the cake into slices and enjoy a delicious dessert!