Capri cake with raspberries

For two edges you need:

10 belans
10 teaspoons of sugar
12 tablespoons of ground walnuts
2 tablespoons of flaked meal
100 g of grated black chocolate Menage

The most common covers I do, regardless of the strings and knives, are the finest and the same thicknesses are so individually when I bake them.So, stir in a steaming show of 5 whites with 5 tablespoons of sugar, then add 6 tablespoons of ground walnuts, 1 spoon of flaked flour and 50 g of chocolate.
Frying in a baking sheet with smoked baking paper. 35x25 cm, at 190C, for 20 minutes.
And so once again.For red fil:

500 g of raspberries fresh or frozen
300 g of sugar
2 dl of water
2 raspberry pudding
a few spoons of water to puddle

Shortly dig the sugar with water, cook more, and add raspberries.
I say shortly, because you will add pudding, which in any case will steal, so no matter whether fresh or frozen (which already contain water), raspberry does not need to cook for long, that is, to turn sugar into syrup. In any case, if you overdo it with cooking, you can always add some water, but you will find it best when the mixture is boiled with pudding.
So when the raspberries break apart (take care that it's always frozen, it takes a little more time) to add two sprinkled (with water) pudding and cook constantly stirring until it is thickened.
In frozen raspberries, which are usually sour, because there are not very mature specimens, add more sugar, may initially crystalline or near powder sugar. Try and rate yourself.For yellow fil:

600 ml of milk
10 egg yolks
150 g of sugar
3 tablespoons of density
2 tablespoons of flaked meal
vanilla vanilla
250 g of butter

Pour a bit of yolk with 5 tablespoons of sugar of 150g, mix everything with a little milk of those 600 ml, add dense, flaky meal and boil in the rest of the milk. Add the crust from the vanilla bar (it is always mixed with a little crystal of sugar before adding that fine granules are separated).
All the time stirring with a wire to boil the cream, and cover it with foil in order not to make a cover.
When it is cooled to the end, add the gradual cream to the previously foam-cushioned butter.
All the mutts have a little bit to fit together nicely.For chocolate coating:

200 g of black chocolate Menage
70 g of butter
3 tablespoons of oil

Dissolve the chocolate with butter, stir it out of the stove continuously until a smooth mixture is made, and add the oil, combine and let it cool down, but not too much to avoid chocolate sticking, it will be difficult to coat.Filing goes in the following order:

1st cover
1/2 red fille
1/2 yellow film
1/2 chocolate coating
2nd cover
2/2 red fille
2/2 yellow ball
2/2 chocolate coating

This time I decorated the cake with 2 tbsp red fillets and a dampened ganache cream. In 250 g of warm sweet cream I dissolved 200 g of black chocolate, continuously mixing. When it cooled down, I left it for extra cooling in the fridge, and after that it was moistened with a mixer and decorated with a syringe.