Eggs vzbit before resistant foam, sift the flour, cocoa, baking powder. Grind the walnuts on pulse mode in a coffee grinder or blender along with the sugar. Gently lay them in the batter, stir, pour into mold with a diameter of 19 cm, the bottom lay is pre-pitch. paper. Bake at 180° for about 30 minutes. Cool.

Mint grind in a coffee grinder, pour mint cake 3 tbsp water and let stand 10 minutes. Drain. Mint in water, add gelatin, allow to swell. Dissolve the gelatin in the micro for a few seconds in the defrost mode (not allow to boil) or in a water bath. Inside, beat the sugar and yogurt. Separately whip the cream. Pour gelatin into whipped inside. Stir. Add the mint liqueur and the juice of 1 lime (or lemon, or who doesn't like anything), then gently stir in the whipped cream.

Put the cake in the split mold, pressed Board and pour on top of it crimcity mass. Refrigerate for 4 hours or overnight. In the morning spend a knife around the edge, remove the ring from the form.

Bumpers to impose fresh mint leaves.

The top is sprinkled through a strainer of the match-powder or decorate as you wish. (You can take the ready powder jelly Kiwi - it color very well combined and pour the top of the jelly.

I have okresla ready sugar flowers