Softened butter stir fluffy cream. Little by little, add sugar mixed with vanilla and mix until a smooth mass. One by one the eggs were added and each was stirred in about 30 seconds. Flour sifted with baking powder, add spoon by spoon to oil mixture. Well mixed batter is poured into a shallow baking dish with a diameter of 28 cm greased with butter and sprinkled with flour. Bake 20 minutes in preheated oven at 180 C. The baked base is removed from the pan and leave to cool. Raspberries are left to thaw, and soak the gelatine in a little cold water. Thaw raspberries are crushed and rub through a sieve to remove seeds. The resulting puree mix with sugar, vanilla, grated lemon rind and lemon juice. Swollen gelatin was dissolved in a water bath and added to a raspberry puree. The mixture is stirred well with a wire and put in the fridge. One third of the cream was stirred to a dense foam and mixed with finely crushed biscuit and chopped walnuts. The resulting cream is mixed with chilled but not jellied raspberry puree. Pour the mixture into rinsed with cold water bowl (with a diameter slightly smaller than the diameter cake) and left five hours in the refrigerator to set. Cup immersed briefly in hot water and cream turns on the cake base, placed on a plate for serving. Chocolates rank on cream. Remaining cream mix on hard snow (optional can be sweetened with a little powdered sugar) and sprayed between candy. The cake is decorated with multicolored jelly pieces and serve well chilled.