The recipe is for the form in diameter 18 cm, height 7 cm, Measure (I use a measuring Cup 250 ml) and prepare the ingredients for semolina cake: sour cream, eggs, sugar, semolina (semolina I have), cocoa and soda slaked with vinegar.

Eggs lightly beat with a whisk (with a fork) with sugar, add sour cream, mix until smooth, add 1 tsp. soda slaked vinegar (or lemon juice). Then, stirring constantly, pour a thin stream of semolina (semolina) and add the cocoa powder, the dough will be quite liquid. Leave the dough for 10-15 minutes, at this time grease a baking dish, preheat the oven to 180 degrees. Before you pour the batter into the pan - vigorously shake it (otherwise the semolina will quickly settle to the bottom). Then you can go two ways: divide the dough into 2 parts and bake separately 2 layers (20-30 min.) or bake one large biscuit (45-65 mins depending on oven). I baked one cake and then cut it, but because of the peculiarities of my oven it was prepared little more than an hour. Readiness check with a toothpick or touch the cake - if it's surely spring - ready. Prepare the syrup for impregnation - 100 ml of water and 100 g sugar to boil 2-3 minutes, cool and pour 2-3 tablespoons of brandy.

While baked biscuit, it's time to cook cream of wheat... it will be the basis for a wonderful caramel cream. So, of the 300 ml of milk and 3 spoons of semolina (the semolina) cook a thick porridge, not be amiss to add a sachet of vanilla sugar (or boil the milk with the vanilla bean). Completely cooled porridge. When the biscuit and porridge is completely cool, you can proceed to the next stage - the preparation of cream. ( I baked the cake and cooked porridge in the morning, all the rest - in the evening). Whip the cream (fat content of 33%,200 ml) with 1 tbsp powdered sugar until soft peaks form, put in the refrigerator. Gelatin (4 plates) soak in cold water. Caramel: boil 200 ml of cream (20%), it is possible to warm up the cream in the microwave. In a saucepan with a thick bottom pour the 50 g of sugar, on low heat let the sugar melt and stir in the remaining part (50 g), does not interfere with sugar, you can only tilt the saucepan from side to side until the sugar is dissolved. Remove the pan from heat and pour HOT cream, be careful! the caramel will be very seethe! Return to low heat and, stirring with a wooden spatula, bring the caramel until smooth and give a little to thicken. ( The photo of the finished caramel - dripping from the blades of the stream, but not band!)...

... about 1/3 of the caramel, pour the nuts. In the rest of the hot caramel, dissolve the squeezed out gelatine, cool to room temperature (or until warm). Sponge cake cut into 2 Korzh, if necessary, be trimmed to allow razumnoy between the form and the biscuit was a gap in the 1 see the Lower layer to impregnate with half the syrup, spread the nuts in caramel.

Caramel cream: cooled thick porridge whisk in the processor with beater "knives" (but not whisk), you have the eyes of a simple porridge will turn into a kind of custard, the consistency should be smooth, almost no grains. Gradually pour in the cooled caramel (with dissolved gelatin) and blend again. Then 1 tbsp in the cream, add whipped cream, stirring gently with a spatula and keeping the lightness ( in any case not beat). Assembly: on cake with nuts spread half of the cream, filling the free space between the form and the cake put into the refrigerator for about 30-40 minutes, the cream should be set, otherwise the second cake may sink... Then put the second cake, liberally soak it with the syrup, spread the remaining cream, smooth and put into the refrigerator until fully cured for 3-4 hours (I set at night).

The finished cake to release from the mold and decorate according to your taste. Since the cake I was making within the rehearsal on February 23, the corresponding design I))) Personally, I loved to decorate sides of cake with chocolate pattern. It is very simple, 50 g of broken chocolate, put in a plastic bag and melt in the microwave, cut corner of bag and apply the patterns on the baking paper. Give a little chocolate to set at room temperature and wrap a paper tape with a pattern of cold cake, just put in the refrigerator. For convenience, I divide the strip of paper into 3 parts. After a few minutes, when the chocolate hardens, carefully remove the paper.

Well, the cake is a gift for real men (and not only))) ready!