Chia seeds & vanilla sponge biscuit cake

• Separate the whites from the yolks.
• Whip the whites with 100g (3.50 oz) of sugar until peaks, and separately whip the yolks with remaining sugar until white.
• Next, pour the yolks into the whites in a thin stream. Stir slowly with a spatula, and add the chia seeds.
• Add the flour to the mass,and mix with a spatula.
• Bake the sponge biscuit in one 22cm (8.66 inch) moldfor 1 hour at 302F (150C).

Whip the cream, add mascarpone, sugar, vanilla and chia seeds.

* If desired, you can add 10g (0.35 oz) of gelatin.

• In a saucepan, combine the water, vanilla and sugar.
• Bring to a boil, and boil for 2 minutes.
• Cool before use.

• Follow such an assembling order: sponge biscuit - soaking - the cream - berry decor.
• Assemble the cake, and place it in the fridge for at least 3-4 hours.