1. Cake: mix Yolks with sugar, add flour, vanillin. Separately beat the whites until resistant foam. Gently mix from the bottom up to mix. Chocolate melt in a water bath. Divided into 2 parts, one part add chocolate, the other lemon juice. Bake 2 Korzh thin in size shape. 7-10 min I cared. Leave to cool. 2. Cherry souffle: soak Gelatin in cold water (1 tbsp. added 60 oz of water approximately). Whip cream with berries. Add sugar to taste. Add the lemon juice. Melt the gelatin, bring to a boil, but do not boil. Pour in the mixture and re-whip. Take the separable form (or just form with a flat bottom) to pave dense film (on package edge). To put a cherry mousse in the freezer for 20-30 min. 3. Chocolate soufflé: the same as cherry, but instead of berries melted in a water bath. Get the form. Cherry jelly covered with a layer of lemon sponge cake, cooled. Pour chocolate mousse and cover with the second cake layer of sponge cake - chocolate. Back in the freezer for 30-40 min. 4. Glaze: Gelatin, pour a half of milk. Everything else to put in a water bath on low heat until dissolved. Gelatin melt, bring to a boil, but do not boil. Pour gelatin into the mixture and immediately turn off. Remove from heat and allow to cool to room temperature. 5. Get our form with the cake. Carefully overturn the cake on a grill or an inverted plate

6. Pour frosting not correcting her, give her spread. 7. Decorate according to your taste. Send in the refrigerator in order to the real thing and the icing seized.

Bon appetit!