Chocolate-biscuit cake with strawberries

Gentle, delicious cake

Components

For biscuit dough
4 eggs
4 tablespoons of hot water
175 g of sugar
1 bag of vanilla sugar
100 g of flour
100 g density
3 teaspoons of baking powder
1 cup of cocoa

For the cream
400 ml. milk
1 bag of strawberry pudding
6 red gelatin leaves (if you do not have then take 1 gelatin from the bag)
5 tablespoons of sugar
500 g of yogurt
200 ml. liquid cream
500 g of strawberries
2-3 tablespoons of strawberry jam
200 ml. liquid cream
1 spoon of sugar

For decoration
400 ml. liquid cream
2 teaspoons of sugar
1 bag of vanilla sugar
little cocoa
Preparation

Separate eggs for biscuit.
White salad with a little salt firmly moisten.
Yoghurt with warm water, sugar and vanilla sugar firmly dried. Blossom, thickness, powder for baking and cocoa to sift and mix in the mass with yolks. At the end add slowly egg whites and carefully mix. Add to one form 26 cm. averages and bake at 170 ° C for about 25 minutes.
Pudding to boil with 3 tablespoons of sugar. The zhelatin soak with cold water and leave to swallow. Leave it even in hot pudding and mix well with all the dip in the puding. Cover with one kitchen transparent film to get the skin on the pudding. When you see the gelatin began to be pressed then add yogurt. The stain foam firmly bubbles with 2 tablespoons of sugar and slowly all unite.
Cut the biscuit into 3 parts. Cut a piece of biscuit about 2 cm.Place the first part of the biscuit on a serving plate, put about one hoop.
With marmalade cover the biscuit and add 2-3 tablespoons of cream.
Strawberries complete and order them according to the cream.
About half the mass of the cream is covered with strawberries
and put the middle part of the cut biscuit over the cream and press it a little to fit it.
Cover the biscuit with rest of the cream and leave about 2-3 hours in the refrigerator to mass the thigh.
Mix 200 ml of sugar with 1 tsp of sugar and overcoat over compressed mass.
Place the third part of the biscuit over the cream and leave for a couple of hours or overnight in the fridge.
Shake 400 ml of cream with 2 tablespoons of sugar and vanilla.
decorate.
With the rest of the cream to decorate and with which to cover the cake and enjoy.