Baking sheet 30*40 cm oven Temperature -160 C In a coffee grinder in the pulse mode ground nuts with 0.75 stack. sugar and starch. Website whites with the remaining sugar and salt until peaks on the meringue. In proteins add the nuts, stir well. Baking tray lay a baking paper, lay out the ground and flatten. Try to make the shape of a rectangle, so the corners are not round.

Bake until Golden brown – it took me 50 minutes in the recipe – 35 minutes it is Important that the crust solidified. In a mixer, beat the cream at the very end add sah.powder, coffee (pre-dissolved in boiled water and then cooled) and liquor.

Cake cool, invert, remove the parchment paper. A pizza roller to cut it crosswise into 4 equal pieces – turn out the cakes 30 to 10 cm.

.Put the first Korzh grease cream,then the second, etc.

Cream lubricates the sides and put in the fridge for 2-3 hours for impregnation. Take out of fridge, sides gently sprinkle with sliced almonds and sprinkle the top with cocoa powder through a strainer. Put back in the fridge to infuse. Take out of refrigerator 20 min before serving.

The cake is soft with nasadenie nutty flavor.

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