Сake with a vertical cut

very beautiful and spectacular cake with a vertical cut.
for biscuit
almond flour 75 g
powdered sugar 75 g
1 egg and 2 yolks
wheat flour 60 g
egg whites 4 pcs
sugar 50 g
Beat 2 egg yolks and 1 egg at room temperature with powdered sugar until fluffy.
Add the wheat and almond flour to the beaten eggs and mix with a spatula.
Beat the whites in several stages, adding sugar, beat until tight peaks.
Combine both mixtures with a spatula, put on parchment paper in the shape of a rectangle and bake at 190 degrees in the oven until golden brown.
Turn on parchment and remove the layer on which they baked. You can use a towel to twist into a roll and put in the cold.
Namelaka:
white chocolate 180 g
milk 100 ml
leaf gelatin 4 g
cream 200 g
Soak leaf gelatin in cold water.
Heat the milk and pour over to the chocolate, add the squeezed gelatin and beat with a blender.
Introduce chilled cream, chime again with a blender, avoiding the formation of bubbles.
Cover with cling film and immediately place in the refrigerator.
fruit layer:
raspberry puree 300 g
sugar 40 g
pectin 8 g
Heat raspberry puree on the stove, mix the sugar with pectin and pour into the mashed potatoes with rain, stirring constantly.
Heat, but do not boil.
Pour over the chilled biscuit in an even layer, cut into strips 5 cm wide.
Roll the strips into rolls, you can fix them by wrapping them in cling film.
Put away in the cold.
Glaze:
chocolate 180 g
vegetable oil 55 g
chopped nuts 20 g
Melt the chocolate in 15-second pulses in the microwave, stirring each time.
Pour in the oil and mix, add the nuts.
Remove the film from the cakes, put them on a fork into the icing,
remove excess.
Transfer namelaku to a confectionery bag with a circle nozzle and place the caps on the cakes.
Decorate with berries.
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