SPONGE CAKE 1. Preheat oven to 356F (180C). 2. In a bowl, mix 5 eggs, a pinch of salt, 1/2 teaspoon of pure vanilla extract and 1/2 cup sugar until white and fluffy. 3. Take 170 g of flour. Sift half of this flour into the dough and mix it gently with a spatula. Add the remaining flour and sift it into the dough and mix it again with a spatula. 4. Wet the baking sheet with water to help the parchment paper spread better. Line the baking sheet with parchment paper and spread the dough evenly on the baking sheet. 5. Bake in the preheated oven for 15 minutes. 6. Cool on a rack. Do not remove the parchment paper, just release the sides of the sponge cake from the parchment paper. Cover the sponge cake with a clean kitchen towel and let cool at room temperature. BERRY FILLING 7. In a saucepan: Combine 2 cups of berries and 1/4 cup of sugar. Heat over low heat, stirring occasionally, until the filling is juicy. 8. Combine 1.5 tablespoons of cornstarch and 50 ml of water in a small bowl. Add this mixture to the saucepan with the berries, stir, and simmer until it thickens slightly. Place the filling in a clean bowl, cover with a cling'n seal in contact, and let cool at room temperature. CUT 9. Cut out the sponge cake into the shape you want. (I prefer a circle or heart shape). The diameter is about 2-2.5 inches. You can use a cookie cutter or just a glass. 10. Grind the remaining sponge cake scraps in a blender into coarse crumbs. CREAM 11. In a large bowl. Mash 300 g of cream cheese with a fork. Add 1/4 cup of sugar and 200 ml of cold heavy cream. Beat with a mixer until stiff peaks form. ASSEMBLY 12. Place the cream in a pastry bag. The filling can also be placed to in a separate pastry bag. Take one sponge cake cut. Make a border along the edge 1cm high and 0.7 cm thick. Place the filling in the middle. Cover with the second sponge cake cut. Carefully grease the pastry on the sides and top with cream and sprinkle with sponge cake crumbs. If desired, decorate the cake with cream. Repeat with all the sponge cake cuts.

   1. Wash the peas with cold water. 2. Cut the smoked polska kielbasa on cubes. 3. Boil 3 liters of water. Dip the kielbasa and split peas into boiling water. Cook about 50 minutes, stirring occasionally. 4. Peel and wash potatoes. Cut into cubes and add to the soup. Cook 10 minutes. 5. Peel and wash a carrot. Cut into cubes and add to the soup. Cook 10 minutes more. 6. Peel and chop an onion. Heat up a frying pan, pour vegetable oil. Fry over medium heat, stirring, onion until golden brown, and add to soup. Cook 10 minutes more. 7. Wash and cut greens; add greens to the soup and turn off a gas. 8. Let the soup stand for 5 minutes under the lid, and that's it, the soup is ready.