Mix and sift the flour, almonds and baking powder. Melt the chocolate on a steam bath, cool. Grind butter with powdered white and whisk with a mixer, enter one yolks, add the liqueur.

Mix the yolk and chocolate mixture. Beat the whites with the salt until a stable soft peaks, then in three steps add the flour and whipped egg whites (one-third flour, one third protein, again a third of the flour, etc.), to mix manually, by folding bottom up and in a circle.

Spread the dough on the baking sheet 40x40 cm, covered with baking paper.

Bake in preheated 175 With the oven for about 20 min. to dry kindling. Be guided by your oven! The finished cake to cool on the baking sheet and move to a clean sheet of baking paper. Cut into 3 layers 22х18 cm, work 2 whole and 1 cake of two halves, we put inside the cake.

Cream of black chocolate. Melt the chocolate on a steam bath, allow to cool but not to cool. Cream whisk until stable peaks. To connect chocolate with cream. The milk chocolate cream. Prepare the same as black.

The bottom cake put on the dish and put the baking frame, to impregnate with a syrup and brush with half of the cream of dark chocolate.

Placed on top of the cake of two halves, soak with the syrup and smear with jam. Put the cream on top of milk chocolate.

To put the third Korzh, to impregnate and apply the remaining cream of black chocolate. Put the cake in the fridge for 3-4 hours. Glaze. Soak gelatine in cold water. Place all remaining ingredients into a saucepan and, stirring constantly with a whisk, bring to boil, then cook for another 3-4 minutes. Remove from heat, add the squeezed gelatine and stir well. Cool, stirring constantly to avoid lumps generousi. To use immediately! To put the icing on the cake, don't smear, and to give evenly spread by tilting the shape, place the cake in the fridge.

Decorate the finished cake, I decorated the jelly made from orange juice and agar-agar, and flowers of orange.

The finished cake...

And a piece.