Let's start. First bake the Biscuit Joconde. We need: Eggs -300 g, of powdered Sugar -225 g, 75 g ground almonds 60 g flour, egg whites, 120 g, 30 g sugar, 40 g butter. Beat egg whites with sugar until stiff peaks to make meringue. Leave to stand for a time in the fridge. Melt the butter, cool. Sift the flour (if desired, add ¼ tsp of baking powder to make sure))!) On slow speed of mixer to mix the almond flour and powdered sugar. Gradually add the eggs, continuing to mix. Mass will greatly increase. Add the last egg. Then stir for 5 minutes and, without stopping to whisk, pour half of the melted butter. Whisk a couple of minutes, pour the other half of butter and whip for another 3-5 minutes (ugh, how much you need to stir them!)) Enter into the mix 1/3 of beaten egg whites and gently stir with a spatula folding movements up and down and in circles. Sift on top the flour and mix gently. Thus, gradually, to introduce all proteins and flour, every time carefully mixing the dough with a spatula, taking care not to damage the air bubbles is mixed. On three sheets of baking paper draw 3 circles with a diameter of 22 cm Spread the dough with a thin layer (about 0.5 mm) to bake three sponge cake in a preheated 220*C oven. Bake 4-7 minutes until Golden brown. Cool on a wire rack. Pictures of the process with a more detailed description I have here http://www.povarenok .ru/recipes/show/632 25/

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Prepare the syrup for impregnation of cakes. Mint syrup. We will need: 200 g of water, 80 g sugar, fresh mint leaves, 40 leaves. In a saucepan boil water and sugar. Add the mint leaves. Let stand for 20 minutes. To remove the leaves. The syrup is ready. ==================== ========== Ganache. We need:65 g 35% cream, 10 g honey, 75 g dark chocolate 66%, 12,5 gr of salted butter (or add a pinch of salt in normal). In a saucepan boil the cream with honey. Pour in the chopped chocolate. Mix well with a whisk until chocolate is completely dissolved. Add the soft butter. Thoroughly mix the mass until smooth. No whip. Store at room temperature in a sealed plastic box. The shelf-life of 2 days at room temperature, 1 week in the refrigerator.

Cream and mint cream. First make the Italian meringue. We will need: 20 g of water, 50 g sugar, 35 g of protein and 12.5 g of sugar. In a small saucepan prepare the syrup with sugar. Bring to a boil and cook for another few minutes to a temperature of 118*C

Almost simultaneously, beat the egg whites until soft peaks form, add 12.5 grams of sugar. Then gently, thin stream, continuing to whisk, pour hot syrup into the meringue (whipped with sugar and protein). Beat until hard peaks and to cool. Should get a smooth, shining surface. The finished meringue should be set aside for some time, covered with cling film

Prepare Pote Bote. We need: 2,5 egg yolks, 120 g sugar, 50 g of water Beat egg yolks until pale on high speed of mixer. At the same time, cook the syrup of water and sugar and bring it to a temperature of 118 ° C. Pour the syrup in a thin stream into the yolks, continuing to mix. Whisk until whitening.

Add 25-30 ml (approximately guided by your taste and the intensity of the liquor) menthol liqueur. Optional-green dye -a few drops.

Beat. Gradually add 200 g soft butter (82%) Beat until smooth, shiny cream

This cream carefully with a spatula to introduce our Italian meringue. It is very ease oil cream will make it soft and silky... well, more airy. Chic cream! Recommend!

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Assembly Apply a thin coat of melted in a water bath dark chocolate on the bottom of the first biscuit with a brush, put in the freezer for 5 minutes. Put the cake into the form to build the cake, soak the mint syrup. Next put half of the mint butter cream, smoothed it over.

Place the second cake, soak with syrup. Next, the ganache, smooth. It put the third cake, put the remaining part of the mint cream and even out smoothly-smoothly. Remove the cake in the fridge until firm

For the icing 125 g Chocolate 66% cocoa, 25 gr Cocoa butter, 20 grams of grapeseed oil. Melt chocolate and cocoa butter. Add to the oil. Mix well. When the temperature of the glaze will be 40 degrees, pour the cake, even it with a spatula quickly, the icing hardens quickly! All! The cake is ready! Decorate to your taste!

BON APPETIT, MY FELLOW COOKS!