For the dough, RUB the egg with butter and sugar, add the yogurt, cognac, coconut, stir. Then add flour, add baking soda, quenched with vinegar or lemon juice, stir the batter, the consistency it is about like thick cream. In General, it is better to divide it into three parts and bake the cakes separately, I mainly bake one cake and then cut. But this cake turns out very tender, crumbly, therefore, it is better to bake shortcakes, otherwise the middle layer will have to lay out the cake pieces, as I, indeed, did))) Bake at 180 deg. about 35 – 40 minutes (if you bake the cakes separately, then less!!!).

Chilled Korzh cut in section it looks like this.

Prepare the cream. Put in aluminum pan the sugar, cocoa powder, flour, pour all this with cold milk. Put on the heat, bring almost to a boil, then on low heat cook until thickened (but not very much thinner than is supposed to be the cream because while it will cool, it will thicken). Cooled. In the photo I have it already chilled, that's the consistency.

Beat butter at room temperature with a mixer at low speed, to make it homogeneous and airy.

Then the spoon spread the chocolate mass, each time whisking, then when the mixture becomes homogeneous, at a maximum speed whisk to get a light, airy cream.

Impregnation for cakes made from the liqueur (or syrup, you can take the juice, but almost any liquid. I not only was soaked, and sweet strong tea, and coffee. Importantly, the cakes were not dry!), taken mixed with water. Then impregnate each cake, especially the edges. First soaked the cake put on a plate (or Board), cream lubricates, and then put orange segments.

Again the cake (soaked) – cream – orange – cake – cream. You can decorate the top orange, I just sprinkled coconut flakes. My usual recommendation is to put the cake overnight in the refrigerator. Then he gets soaked and will be even tastier. And in the morning take it out and enjoy. Bon appetit!