The cake is tenderness itself

Beat the yolks with half the sugar until white. Pour in water, vanilla extract, whisk again.

Fry sesame seeds in a frying pan without oil in advance.

Mix starch, flour, baking powder.

Add the dry mixture to the yolks and beat with a mixer at low speed.

Separately beat the proteins with the second part of the sugar to peaks and add them to the dough, gently kneading with a spatula. The dough should come out airy.

We line the square shape with parchment, put the dough and bake at 175-180 until ready.

English custard: rub the yolks with sugar and vanilla extract with a whisk in a saucepan.

Separately boil the cream and pour it to the yolks, stirring everything with a whisk.

Over low heat, without bringing to a boil, heat up, stirring. We get a mass of density equal to liquid sour cream.

Chocolate ganache: boil cream, add bitter chocolate to them, mix everything.

We assemble the cake: we cool the sponge cake in the form. We lay a rectangular shape with a food film.

Cut the sponge cake into three cakes, then cut each in half. You should get 2 rectangles.

We put the first cake on the bottom of the mold, pour it with hot cream. Put blueberries on top of the cream.

We continue to lay out such layers: sponge cake + cream + berries. There will be 5-6 layers of each. The last one will be a biscuit.

Cover the cake with the hanging edges of the film and let it stand for an hour at room temp. Then you can put it in the refrigerator overnight.

Icing: knead the protein with a fork to foam. Sift through the cax.powder. We introduce it into the protein, interfering. You should get a stable mass, moderately thick. Pour lemon juice into it.

Attention! Protein can not be whipped, so that air bubbles do not form. There shouldn't be any in Icing.

Cover the icing with a wet napkin and hold for half an hour.

To make jewelry, you can draw a drawing yourself or use a ready-made template.

We put a transparent film on top of the template, on which we apply icing from the cond.the bag. I was just making circles. After 3-4 hours, they will dry out.

In the morning, we turn the cake onto a dish, the bottom will be on top. Fill it with ganache, put it in the refrigerator to freeze.

Then decorate with blueberries, physalis, icing.