Baking biscuit. Beat egg whites with sugar until strong foam. Add nuts, powdered sugar and flour. Gently to mix. Sponge cake this cake is baked square, but I baked a round and cut it into 3 parts. Can this cake be assembled from 2, 3 or 4 cakes. The form vystelit baking paper, put the dough and bake for 10-15 minutes to Cool, cut in half, or each cake baked separately.

Boil the syrup and cooled. All components of the splicing and heating, I have them boiled and I turned it off.

Cream Patisier. Mix the egg yolks, starch and sugar. Separately boil the milk. Pour the boiling milk in a thin stream into the yolk mixture while stirring continuously, put on fire and stirring constantly, bring to thickening. Add the liqueur. The cream needs to cool off and be cold. It is better to first boil the cream, and then baking the biscuit.

The English cream. Beat butter with sugar and add chilled thick cream Patisier. Stir and add whipped cream.

Ganache. Dissolve chocolate with cream in a water bath, then add the butter.

Put the cake together. Cover the first cake chocolate. Leave to harden in the fridge. Flip the first cake and put it on paper. Apply on top of the syrup. Applied with the metal blade chocolate ganache. Applied with the metal blades coffee-oil cream. On top of the second biscuit. To impregnate with syrup. Applied with the metal blade chocolate ganache with a thickness of 2-3 mm. the Next layer - the English cream, sponge cake and again repeat the syrup + ganache + cream. Allow to cool our cake and cover it with icing. The glaze should be liquid and cool. Put on the cold. My family started eating the cake after 4 hours.