1 day. For cake: Boil strong coffee, cool and measure out 85 ml.

Eggs to connect with 110 gr. sugar and beat in the lush foam.

Add mayonnaise TM "Maheev" and cold coffee. Mix well.

Bird cherry flour, wheat, cocoa, soda and baking powder and sift. Mix gently. Beat the whites to soft peaks with a pinch of salt, gradually adding 40 gr. sugar. Whipped proteins add to the batter in three stages,...

Each time stirring method of folding, mentally writing out eight. Ready put the dough in the form d=20 cm, see the Bottom of the form to lay baking paper, Boca does not lubricate. Bake in a preheated oven at 180 gr. 40-50 minutes.

After 40 minutes check with a skewer if the cake is damp, then leave for another 10 minutes to topcats. Without removing the cake from the mould turn them upside down and put in jail. After remove from the mold and give "rest" day.

Pour the crème brûlée into the form, covered with foil. Put the form in a tray, the bottom of which pour 1-2 cm of water. The pan put in a preheated oven, bake at t 180°C ~ 35-40 minutes. Ready creme brulee to cool completely, put in the freezer without removing it from the foil. Freeze.

For the profiteroles: Oil, a pinch of salt and boil water. Aside from the heat, add the sifted flour and quickly knead the dough blade. Then enter the eggs one by one, each time, stirring well until smooth. Put the dough in a pastry bag and transplant on a baking tray, covered with baking paper small size profiterole. Bake in a preheated oven at 180 degrees for 15 minutes. Cool.

Cream for the profiteroles: 100 ml of milk and condensed milk mix, put on fire and bring to boil. Starch and the second half of the vanilla seeds mixed with 100 ml of milk. Pour the starch mixture into the hot milk, quickly stir and put on fire. Bring cream to simmer to a thick state without stopping stirring. Remove the cream from heat, add broken into pieces of coffee chocolate. Mix well until complete dissolution of chocolate. To cool the cream at room temperature. *Tip: For easy mixing, you can use a blender. Soft butter vzbit in a lush foam. Add to custard, whipped butter, and almond liqueur and whisk until fully combine.* Tip: What would an oil-custard turned out and not "stratified" all of the components required (!) should be the same temperature, in our case – room.

Fill the profiteroles with cream and put into the cold. *Recipe is slightly more cream puffs than we will need for the cake.

Chocolate layer: bring the Cream to a simmer, but not boil, dissolve them in broken chocolate until melted. To break the blender and put into the cold.

Day 2. For sea buckthorn souffle: soak Gelatin in water according to instructions. Mashed sea buckthorn heat together with the sugar until boiling. To enter the swollen gelatin and give it dissolved in sea buckthorn.

Cook the meringue for a soufflé: To fire to put a pot of water for the steam bath. In a saucepan of a smaller diameter to mix whites, sugar and citric acid. When the water boils, the fire abated on average. A pot of squirrels to put on the steam bath, turn on the stove timer for 15 minutes, and start to whisk the egg whites. After 9-10 minutes, the whites will start to thicken, at this point remove proteins with a steam bath and whisk for another 4-5 minutes, until the whites begin to slightly screwed onto the beaters. The meringue is ready. In a separate bowl whip the cream and add them to the meringue, mix gently. Then enter the sea-buckthorn berries with gelatin and mix well once more. The cream is ready.

To assemble the cake: cut the sponge Cake into three equal layers, each put the chocolate layer. At the bottom of a split form d = 24 cm to put on the first Korzh, missed a chocolate layer. Sides shape to get some files, because the cake is high. At first Korzh put the profiteroles and pour half souffle. On top lay the second cake with a chocolate layer on it and the frozen creme brulee. On top of the creme brulee to put the third cake chocolate layer down. On top of the cake to pour the second half of the souffle. To remove the cake in the cold until fully cured. When the cake hardens completely, remove it from the mold and gently remove the file.

If you like my cake decoration, you can do so: 1/2 tsp gelatin pour 50 ml of water, give to swell. 80 gr. pureed sea buckthorn berries mixed with 2 tbsp sugar and heat it, add the gelatin and wait until it dissolves. While souffle is not much grabbed a tablespoon to make on the surface of the recess. Pour gelatin and remove in the cold. White chocolate to melt on a steam bath, applied to the surface of the file and put into the cold. When the chocolate hardens, break it into pieces of different sizes. Garnish with chocolate cake. The bottom of the cake I sprinkled pistachio crust.