First prepare the sponge cake. Separate the egg whites from the yolks. Whisk the whites until thick.

Beat the yolks with sugar until foamy.

Add flour and two tablespoons of whipped whites.

Carefully add the rest of the whites.

Spread the mixture in a buttered, floured cake pan and bake for 20 minutes on 360 degrees F.

Now, prepare the yellow cream. Combine milk with sugar, custard powder and egg yolks. Bring to a boil and let it cool down while continuously stirring.

When cooled down, add gelatin fix.

Add whipped cream.

Put away 1/3 of the cream, this will be used to cover the cake.

Add crystallized fruits and raisins dipped in rum flavoring to the rest of the cream.

Cut the sponge cake to three pieces. Fill it with cream.

Cover the cake with the cream we put away earlier.

Decorate.

Good luck in making the Russian cream cake! Enjoy!