Christmas cream cake Bark: 7 eggs 7 tablespoons sugar 4 tablespoons flour 7 tablespoons oil 3 tablespoons cocoa baking powder Cream: 350 g jam of your choice, must be jam, so that there is no fruit peel. 350 ml of sweet sour cream 1 packet of gelatin Chocolate layer: 200 g of chocolate 60 ml sweet sour cream Cream II: 300 g cream cheese 350 ml of sweet sour cream 100 g of powdered sugar 1 gelatin lemon juice lemon Decoration: chocolate glaze (optional)

Preparation Beat the egg whites by adding sugar. Add egg yolks, oil and bash mixed with baking powder and cocoa. Combine everything and bake at 180 degrees for about 35 minutes. Whip the sweet sour cream, not hard, then gradually add the jam while mixing. Put gelatin in 50ml of water for 5 minutes to stand, then put it on the fire to melt, it must not boil, then add it to the previous mixture. Cut the crust into two parts, then return to the baking tray and shake out the first cream. Second layer - melt the chocolate and sweet sour cream together, sauté a little to cool and then pour over the first cream. Place in the fridge while you prepare the cream cheese cream. Whip the sweet sour cream. Mix cream cheese with sugar and lemon juice, the amount of your choice. Soak the gelatin in 50ml of water and leave it to hydrate for 5 minutes, then heat it to dissolve and add when it has dissolved in the previous mixture. Combine and shake over a layer of chocolate. Cover with crust 2. Return to the refrigerator for a few hours, then pour over the glaze and when it is firm, serve.