The flour is mixed with powdered sugar. Add the yolk and the chopped butter. Involved smooth dough is wrapped in a plastic bag and allow to stand for 30 minutes in the refrigerator. The dough is spread in a buttered baking dish with a diameter of 25 cm. Prick with a fork and bake 10-15 minutes in preheated oven at 200 C. finished base is removed immediately from the form put it aside to cool. Prepare biscuit dough. Eggs froth with sugar and lemon rind. Flour sifted with baking powder and starch are added to the egg mixture. Mix well, then add the melted and slightly cooled butter. Pour dough in a baking dish with the same diameter covered with oiled paper bake 25-30 minutes in preheated oven at 180 C. The baked base from the form is released from the paper and allow to cool. After it was cut into two parts. Oily base is coated with a slightly warmed jelly. Adhere the one of biscuit bases. Put into the form and close. Soak gelatine in a little cold water until they were swollen. Egg yolks with the sugar is broken down to thicken. Add champagne, lemon juice and grated lemon rind. Gelatin was dissolved in a water bath and, after cooled down is added to the mixture. When yolk cream tightens start are added cream and egg whites beaten separately thick mass. The cream is stirred gently. Half of it is poured into a baking dish and cover with the second base. Top Spread remaining cream and smoothed. Cake remains one hour to set. The cooled cake is released from the mold and smeared everywhere are shattered cream side is affixes most white chocolate, grated in large pieces. On top sprinkle with crushed chocolate kisses and rest. Fresh raspberries are washed and dried (frozen raspberries are placed in a strainer to thaw and drain well), then rank on kisses. Just before serving the cake sprinkled with powdered sugar.