First make the almond sponge cake. For that 2 eggs will beat into a soft mousse with 0.5 tbsp. sugar in a lush cream white color. Frankly, too thick consistency I failed, weight only thickens slightly and turned white.

Then add the almonds and flour.

Now carefully pour the melted and cooled butter.

Whisk 2 protein with 0.5 tbsp. sugar until stable peaks.

Gently mix the egg mixture with the protein.

Pour the batter into a greased and floured form (20-22 cm). I additionally put a circle of parchment on the bottom of the form.

Bake in a heated to 200 degrees oven for about 20 minutes. Almond biscuit is a fickle friend and too high does not rise like a regular biscuit. I guess that almonds are to blame. After baking the cake let cool and cut into two parts.

Now prepare the dough: 1 egg thoroughly stir soft butter, sugar and salt.

Then add the flour, 1 teaspoon (no slides) of baking powder and quickly knead the dough.

Divide the dough into 5 pieces (I made 6), on parchment, draw the circumference 20-22 cm, roll out each piece of dough to the desired circumference and the trimmed edge. I rolled out the dough, just kneaded it on the parchment with his hands, until he got the right size. Cakes can immediately be cut smoothly, and you can do it after baking while the cakes are still hot. Each piece of dough roll out on a separate sheet of parchment and put in freezer for 5 minutes.

Bake at 200-220 degrees for about 8 minutes. Cakes should remain light, with a Golden sheen.

Now prepare the ganache. Honestly, ganache of white chocolate I did the first time. With dark chocolate all turns out perfectly, and white chocolate, in contrast with the black, very skittish, so I somehow did not dare to cook a ganache of white chocolate. But today, as I was saying, I suddenly found inspiration (as I will call it that) and I drop all fears, started for the white ganache. The ratio between white chocolate and cream a few more than dark chocolate and cream - with white chocolate cream you need to take two times less than chocolate. Besides, you need a very good chocolate, as white chocolate sometimes bad melts and collapses. I haven't found any other chocolate - only porous. Perhaps we in the district regular white chocolate deficit. So, at your own risk had to cook with "bubbles". First, I slightly melted the chocolate on the stove (better to do it in a water bath). I did it because cream takes much less than chocolate, so the chocolate might not melt and badly stirred. Then heated the cream to a boil (not boiled!), filled them chocolate and intensively stirred until a homogeneous emulsion. I had to add another 50 grams of chocolate to the prescribed rate of 200 g, since the ganache would not set. Still, white chocolate is a delicate thing.... The ganache is ready put it in the fridge.

Now it is the turn of the cream "Charlotte". Mix 2 egg yolks with milk until smooth.

Then add sugar, stir and put on medium heat.

The mixture is brought to a boil, stirring constantly, and after boiling, cook for about 3 minutes. Should get a thick yellow syrup. Remove from heat and let cool at room temperature.

Soft butter, beat white, then, continuing to whisk, gradually add the cooled yellow syrup. Optional at the end of whisking, you can add 1 tablespoon of brandy, rum or liqueur.

Now prepare the syrup for impregnation biscuit. To do this in cold water (or room temperature water) dissolve the sugar, then add 1 tablespoon of brandy.

Well, let's start to assemble the cake. Sponge cake impregnated with syrup, not forgetting to leave more syrup for the second layer.

On top lightly sprinkle with almond petals. Unfortunately, I caught the petals that were too crushed, and resembled not petals, but rather flakes.

The petals spread half of the thickened ganache.

Now put sand cake with cream "Charlotte" on top and lightly sprinkle grated on a fine grater chocolate. The entire chocolate cake you will need about 20 grams. Although the number can vary - make to your liking. Collect the cake in the following order: sponge cake almond petals - ganache - three cookie crust, filled with cream "Charlotte" chocolate and sprinkled with a second sponge impregnated with syrup cake almond petals - ganache - three cookie crust, filled with cream "Charlotte" and sprinkled with chocolate.

The finished cake entirely daubed with cream "Charlotte". I incorrectly assembled the cake, it would be better sponge cake two to invest in the middle of the cake after three sand, and put three of the cookie crust. Biscuit is very soft, tasty and tender, and the whole mass of cake pressuring him and the bottom of the cake is just too soft. I'm not a little modified, but I think my experience will help you avoid mistakes. Cake put away in the fridge.

Going to do a chocolate ribbon. Measured the height of the cake and its circumference. Then out of parchment paper cut the ribbon the desired length, adding about 1 cm to height and length. If you want to get high the tape so that it was above the cake, then, respectively, add to the height of about 3 cm Put the cut tape over the parchment. Dark chocolate melts, pour kinetic and begin to apply a thin line first in one direction and then in another. You can just grease the ribbon with chocolate, but I wanted a more "patterned" tapes.

When the chocolate slightly hardens, remove from the parchment of our band (thus, we obtain smooth edges) and put the tape around the edge of the cake. Cake put into the fridge until solidification of the chocolate.

Then take out the cake from the refrigerator and carefully remove parchment. In order for the tape was smooth and beautiful, need to perfectly align the edge of the cake. I don't cut the cake around the edges, and my tape came out slightly wavy in places. Well, nothing, next time will be better. The top of the cake sprinkle almond petals. I added pieces of chocolate ribbons, which were broken off during removal of the parchment. Yes, the first pancake is always lumpy.

Well, all my little troubles in no way affected the taste of the cake.

The cake turned out very tasty and satisfying.

I think you will enjoy the result of my inspiration.

Bon appetit!

No, a pleasant appetite! Enjoy!