Grease the bottom of a detachable mould. Heat oven to 180 degrees. Whisk the egg yolks with the sugar and salt until frothy mixture. Beat the whites with the sugar and add below up to the mix of egg yolks.
Sift over the flour with the starch and mix. Take this mass of sponge cake in pan and Cook 25-30 minutes to half-height. At the end of 24 hours, divide the cake into two layers. Put one layer into the mold. Cover pan with aluminum foil ring.
Watering raspberries with liquor and let that they permeate 1 blocked time. Book 16 raspberries. Mount the 3/8 Cream together with sugar l, mixed with raspberries and pour into mold.
Put the second layer of cake on top and frost the cake (5-10) hours.
Mount the 1/4 l of cream together with sugar and spread the cake with her. Decorate the cake with 16 rosettes of cream, each with a raspberry, and with chocolate chips.
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