Cake with streaks

1. Divide the eggs into whites and yolks, beat the whites with a mixer until stable strong peaks, gradually add sugar (use half a serving), continue to beat.

2. Beat the yolks with the remaining sugar until they change color and become lighter.

3. Then we combine both masses, sift flour into them, add lemon zest, mix gently so that the dough remains as airy as possible.

4. We line the mold with foil, pour the dough into it, send it to the oven preheated to 180 degrees for 30-40 minutes, check the readiness with a wooden splinter.

5. Cool the sponge cake on the grill, then cut it into 4 thin cakes.

6. Pour gelatin into a bowl, pour cold water, leave to swell for 10 minutes.

7. Put Mascarpone in a bowl, pour cream, pour powdered sugar, beat the ingredients with a blender.

8. We heat the gelatin in the microwave for a couple of seconds until it completely dissolves, if necessary, we heat it again. Pour the gelatin into the creamy curd mass, mix.

9. In a detachable mold of the desired diameter, we spread one cake, impregnate it with syrup, spread part of the cream, cover with a second cake and thus assemble the whole cake.

10. We send the form to the refrigerator for 4 hours, until the cream is completely solidified.

11. After the specified time, we take the cake out of the refrigerator, draw a knife along the edge, carefully separating the cake from the sides of the mold and remove it.

12. Pour cream into a saucepan, send it to the fire, bring it to a boil, but do not boil it! In the hot cream, spread the butter and chocolate, previously broken into pieces.

13. Mix the glaze until the chocolate and butter are completely dissolved, let it cool and pour over the surface of the cake.

14. We send it to the refrigerator for 30-40 minutes to solidify the glaze.

If desired, we decorate the cake with fruit and serve it on the table.

Have a nice tea party!