Ingredients.

1. Put the eggs, sugar and vanilla sugar in a large bowl.

2. It must be really big, because the mixture increases considerably. Melt the butter on a steam bath until it is fluid. Dipped in oil, brush and lubricate them very carefully the form laid by parchment and the bottom (parchment), and the wall.

3. Beat on high speed (I alternate between the 4-th and 5-th speed) 5-8 minutes. Time depends on your mixer. I have by no means new, but a very good machine, and I whipped exactly 7 minutes, but if you have a more modern and powerful machine, the time can be shortened. If you have a less powerful mixer, adjust the time in its discretion. The mixture should increase in three times and gain a very light, almost white color. "Tape" test should remain visible on the surface of the mixture 10 to 15 seconds, and most of the bubbles should disappear – that is an indication that the egg mixture is ready. If you mix the dough by hand, place it on a steam bath, this will facilitate and speed up the process. To kill is not necessary, it will make the cake dry and heavy.

4. Now very important step: add the flour. Mug for sifting flour to raise high enough above the bowl of egg-sugar mixture in several batches and very carefully stir with a wooden spoon, making as little moves as possible, so as not to remove the air from the sponge. (High uplift of the circles on the test provides additional air). One scoop of the dough put in a bowl with the remaining melted butter, stir and return to a large bowl with the dough, stir.

5. Pour batter in ready-oiled form and put bake in the oven for 32 minutes at a temperature of 175 degrees. Just 32 minutes is perfect cooking time sponge cake for my oven. Adjust the time, given the characteristics of your equipment. During cooking in any case, do not open the oven door or your cake will fall. The readiness of the biscuit can be checked by sticking a wooden skewer – if it comes out dry, the cake need to get.

6. When cake is ready, it should be removed from a split form as soon as possible, otherwise the hot walls of the mould will continue to "cook" it. But first, slide a knife around the walls of the mold without destroying the integrity of the biscuit, just so he can be easily separated from the mold. (Usually, if the form was a well-oiled knife does not hurt biscuit). Cool cake on wire rack.

7. Cut the biscuit better fully chilled.

8. Cream of mango: mango peel, cut the flesh from the bones and chop the blender to puree. Mix mashed potatoes with soft cheese and powdered sugar.

9. Cream vzbit in a cool foam and add to the mango mixture.

10. Custard butter cream. Milk pour into a saucepan with a thick bottom. Vanilla pod cut in half lengthwise, with a knife scrape the seeds into the milk, where to put the pod and pour the powdered sugar. Bring to a boil over medium heat and remove the pod. Yolks to combine with the flour and cream and carefully stir. In boiling milk to pour in the yolk mass and, whisking constantly, and bring to a boil. Cook on minimal heat until the cream thickens, 3-4 minutes. Add butter, stir and cool. If necessary, RUB through a sieve.

11. Sour cream with raspberries.

12. Whip cream with icing sugar or if cream is thick, just stir. Raspberries and mash them with a potato masher and RUB through a fine sieve, leaving the seeds.

13. Raspberry puree to add to the sour cream and stir.

14. Cottage cheese cream with chocolate. Chocolate to break into small pieces and put in a heatproof bowl. Pour the cream, put the bowl on a steam bath so that the bottom is not touching the water in the bottom saucepan and melt the chocolate together with the cream. Water should be boiling slightly. To combine the cheese with the icing sugar, zest, liqueur (or juice), add melted chocolate and mix well.

15. Spread top cake crust down on a serving dish and spread with cream. Cover with the second cake and top too to cream. If you do all four of the cream, it is possible to combine the filling. For example, the surface of a quarter where the inside raspberry cream, spread chocolate, the part where inside the vanilla cream, spread on top of raspberry etc.