The ingredients for a cake - flour, starch, sugar, cocoa powder, butter, eggs, vanilla, soda, baking powder.

Sift the flour, mixed with starch, cocoa powder, add vanilla, soda and baking powder. Beat the eggs with the sugar until increase in volume in 2-3 times.

Then the beaten eggs to introduce into the dry mixture, add the softened butter and mix gently from the bottom up with a wooden spoon.

Square sizes 24x24 cm baking lay parchment and half of the dough pour into her. Bake in a preheated 180 degree oven for about 30 minutes, until tender. The second half of the dough pour into the laid parchment baking sheet and bake till the top, until tender.

Ingredients for the custard. Milk - 500 ml sugar - 100 ml water - 30 g cream - 200 ml cocoa powder - 5 g, eggs - 3 PCs., chocolate - 50 g vanilla - 0, 5 tsp Cook cream. In a pan pour half the milk (250 ml) and pour half of the sugar (50 g). Milk bring to a boil. In a bowl sprinkle starch, cocoa powder and vanilla. To dry mixture add eggs, remaining milk (250 ml) and mix well with a whisk or wooden spoon. Then gradually pour the milk - egg mixture into the saucepan with the hot milk. In the process of heating the cream thickens. It must be cool. Now we need to whip the cream with the remaining sugar (50 g). Chop the chocolate and pour ov whipped cream. When the milk-egg cream is completely cool, add whipped cream and mix until smooth. The cream is ready.

Biscuit, which was baked in the pan, cut into 4 pieces of size 19x19 cm Three biscuit spread with peach jam, adding a little boiled water. On the jam thickly put the custard and smooth. Biscuit, which was baked in the shape, cut it into two parts. One part spread with jam and cream. Now putting all the cakes together. Large cakes together, placing one on the other. Sponge cake with jam and cream at the bottom. Thinly roll out the marzipan and cover the top of a large biscuit. (Purchased marzipan, almond). The excess marzipan can be cut with a knife or gently tuck under the bottom. Top of the marzipan by the same principle, put thinly rolled paste. (Polish did the son of marshmallows). The proportions do not write, because it did a lot, not for one cake.) Now, pull the biscuit that was baked in a pan smaller size, to collect the same one to another. On top of the cake without the jam and cream. Roll out the marzipan, then fondant and the same as in the first cake, cover the top. Now we need to align the covering with fondant frosting with a spatula.

After alignment to connect both of the biscuit, placing the smaller on the larger.

During clearing, the mastic was white. Coat the cake with brandy to Shine. The smell will disappear. (You can just water).

Now mastic is a beautiful, bright color. Decorate this cake for every taste. Decoration was done by my eldest son Eugene. In advance of mastic made of orchids "Cattleya" confectionery and painted with gold paint. Pearls are also made of mastic and painted the same paint.

Photo taken with flash.

The guests loved the cake.

Said he solemn.

The birthday boy was a little confused by the color and Shine. The taste he liked the cake, however, as me and all the guests...

Photo taken in the dark with a flash in low light.

The photo was taken in bright sunlight with no flash. Gold paint not visible in the photo.

Photo of his son.