Sponge cake preheat oven to 175 degrees. Split mold 21 cm cover with parchment paper. Whisk the flour, baking powder and salt in a small bowl. Set aside.

In the microwave heat the milk and butter, Add vanilla, cover and set aside. With a mixer, whip the egg whites until stiff peaks, gradually adding 2.5 tablespoons of sugar. Set aside.

Also whisk separately the egg yolks and the remaining 2.5 tablespoons of sugar until pale yellow. Use rubber spatula, combine the egg whites and yolks, gently stirring. Sift the flour mixture over the egg mass. Stir gently using a spatula. Pour the dough warm milk and butter on the walls of the bowl. Mix gently.

Pour the batter into the prepared pan 21 cm for the cake. Bake for 15-20 minutes, until Golden brown. Immediately remove the parchment after baking. Cool cake on wire rack. Cut the cake into two parts. Or bake in two fomah, prietom pre-divide the dough in half.

Biscuit stripes Combine eggs and sugar in a heatproof bowl. Place the bowl over a saucepan of boiling water. Beat with a mixer until the sugar is dissolved and the eggs are slightly warm. Remove the bowl from the steam bath. Beat the mass of about 6 minutes, or until eggs become light yellow and fluffy. Sift the flour, salt and mix. Melt the butter. Add half the flour and mix gently. Add the melted butter, so that it flows down the walls of the bowl, and mix gently with a spatula.

Add second half of flour and mix again. Cover a baking sheet with parchment. Pour the batter on the prepared baking sheet and spread the dough evenly. Bake for 5-7 minutes in the chilled biscuit, trim the edges around the perimeter. Cut the cake into 5 strips of equal size Spread sponge cake, raspberry jam.

Fold the strip on top of each other, as in the photo. Cover the cake with clingfilm and put in the freezer to harden for 40 - 60 minutes.

Strawberry Mousse strawberry Puree mix in food processor. Drain, if necessary. ( I have frozen and crushed with sugar) Add sugar and lemon juice. Soak gelatine in cold water for five minutes. Melt the gelatin in a water bath. Stir the gelatin into the strawberry puree and let cool slightly. Whip the cream until stiff peaks. Carefully add the whipped cream into the puree using a rubber spatula.

Put the cake together, Cut the frozen cake with raspberry jam on slices 1 cm, Place the slices around the circumference of the shape to form vertical stripes. On the bottom place of the round-soaked sponge cake. Evenly spread half of the mousse on a biscuit. A little chill.

Place the second cake on top of the mousse. Place the cake in the fridge for a few hours to cool.

Pears in syrup. Fresh ripe pear wash. Clean the fruit with the peel, remove the core. In the water pour the juice from oranges, add sugar. A container of syrup to put warm up on low heat, leave to boil for 5-10 minutes, until the excess liquid has evaporated. While the syrup cooks, sprinkle pears with lemon juice. To shift pears in a bowl with the boiling syrup and cook for 15 minutes on low heat. To get the cooked pears from the pan to cool. Cut pears into thin slices and decorate the cake. Bon appetit!