Cakes: Baking tray lay baking paper and using the rings for baking (can plates)to draw three circles with a diameter of 20 cm Nuts, 3/4 Cup of sugar and starch is placed in a blender and grind to a flour. Beat the whites with the salt until fluffy foam, still whisking, to enter the 1/4 Cup sugar, beat until stable peaks. In a number of techniques for protein mass add the nut-flour and gently stir with a spatula method of folding the bottom up and in a circle. The finished dough spread evenly in the drawn circles.

Bake at 160"C for 35-40 min until Golden brown. Cakes get soft rather than dry. After complete cooling the cakes a little "sit down", don't worry - as it should be. Slightly cooled cakes carefully remove from paper and put separately.

Cream: Soak the gelatin in cold water. Heat 100 ml cream (leaving aside 3 tbsp) to 90" (do not let boil!) and by placing in them pieces of chocolate, stir until smooth, add brandy. Dissolve the squeezed out gelatine in 3 tbsp of hot cream and combine with the chocolate mass, mix well and cool.

Cream whisk until stable peaks and add to them melted and combined with the gelatin to the chocolate mix gently with a spatula. To put on 10-15 minutes in the refrigerator (carefully, so the cream is not too frozen and not formed lumps!!!)

Place the cake in the split ring 22 to 23 cm in diameter, from the edge leaving a small gap. Spread 1/3 part of the cream, cover it with the second and to spread the same amount of cream, then a third cake, which spread with the remaining cream and leave the cake in the ring and covered the top with cling film and place in the refrigerator for 10-12 hours. Frozen cake to release from the mold (Boca blowout fast hot hair dryer).

Meringue: Protein 1 piece whisk with 3 tbsp sugar until stable peaks, divided into 2 parts. One of which add cocoa (sifted) and mix well. Using a syringe to isolate the meringue in the shape of sticks on the baking paper. bake in the oven at 80"C for 1 hour, cool and cut into pieces.

Decorate the cake with pieces of meringue and chocolate shavings just before serving. Slice the hot, dry and very sharp knife.

Help yourself!