Sorry for the quality step by step photos, makes them with artificial light) First, we need to prepare a raspberry confit. Berries to defrost, RUB through a sieve from the bones, turned out 200 g raspberry puree. Add to puree the sugar, put on fire, water mixed with starch. How to boil the berry mixture, add a thin stream of diluted starch, stir and remove from heat. Allow to cool to 60 degrees and enter gelatin "Dr. Oetker", stir to dissolve gelatin. Pour the confit in shape, covered with baking paper ( I have paper with silicone coating), remove the confit in the freezer until complete freezing. The size of the form at the bottom of 9/18,5 see to Make this confit in advance, so it is well frozen.

Now we need cut paper templates for the form in which you will make your cake. I have a cupcake form size on the bottom 9/21,5 cm, on top 13/23,5 cm, height 6 cm

For the biscuit: mix the flour and cocoa powder, "Dr. Oetker", to sift. Beat eggs with a mixer until foamy, gradually powdering the sugar with vanilla sugar "Dr. Oetker". Beat for 5-7 minutes. Weight very much will increase volume. In two or three steps, add in beaten egg mixture the flour with cocoa, mix well.

The pan size 36/33 cm to cover with baking paper, if in doubt about the quality of their paper brush with oil. Put the dough, flatten and place in preheated to 180 degrees oven. Bake for 10-12 minutes, not desiccate the cake to check the readiness of wooden skewer. Ready cake remove from baking sheet with paper, cover with towel, allow to cool for 40-60 minutes.

Now you need to cut out biscuit wall/floor, the sidewalls and "cover". First we cut out a large part of which will go to the bottom and sides. the rest of the cake until the touch.

Insert the biscuit into the form.

Now take a small paper side of the blank and try to cut the sponge in the cake, as the cake has a certain thickness, you will have to adjust a bit the small side-blank paper, cut them the size you want. Then cut out the sides of the biscuit and put in the form.

Cream 400 g whipped to fluffy with powdered sugar, chocolate to melt. The remaining 100 g of cream mixed with gelatin "Dr. Oetker" and not to heat above 60 degrees to dissolve the gelatin.

For impregnating water with 50 ml boiling water 50 g sugar mix until the sugar dissolves and impregnate a biscuit. Impregnation as desired. Divide the cream into two parts, in one add the white chocolate and half of the dissolved gelatin, stir, the second part of the cream-milk chocolate and the remnants of the gelatin, stir. I weight with milk chocolate seemed bright and I added 1 tablespoon of cocoa powder "Dr. Oetker". Spread in the form of a white cake mousse, pulled out of the freezer confit, remove the paper and put the confit on top of the mousse.

Then confit spread brown mousse. Cut from a remainder biscuit "lid" and put on top of the mousse, press down lightly. Put a few hours in the fridge the night was the cake.

In the morning remove the cake from the mold, turning it on Board, plate...

To decorate the remains of the biscuit to dry, grind into crumbs. sift through a sieve. Butter room temperature to mix with cocoa powder, "Dr. Oetker" and condensed milk (or icing sugar to taste), coat the cake, sprinkle with crumbs, garnish with raspberries.