Line the baking sheet with paper beard. Heat oven to 200 degrees. Whisk the egg yolks with 50 g sugar until frothy, beat the whites with the remaining sugar and incorporate them from bottom to top.
Sift over the flour with the starch and cocoa and mix. Extend this mass of sponge on the paper beard and Cook 8-10 minutes to half-height. Tip the cake onto a cloth and remove paper. Allow to cool and, After a few 2 hours of rest, cut it in 3 strips.
Prepare a pudding with milk, powders, the egg yolks and sugar. Leave to cool. Beat the butter until it is foamy and mix with it to cu- charades the pudding and the melted nougat.
Spread two strips of sponge cake with this cream, place three strips one on top of another and cover with nougat cream. Melt fat chocolate bath and cover the cake with it. Cut this in by- tions and decorate with pieces of cherry and nougat cream.
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