Let's start with the "highlights" - crispy layer. For this prepare a dry praline: crushed nuts and spread on parchment or a silicone Mat. Dry caramel sugar to fall asleep in a skillet, flatten the bottom and put on medium heat. IMPORTANT: sugar is not stir, otherwise it kristallizuetsya and the caramel will not work. Slightly shake the skillet so that the sugar dissolves evenly. As soon as the sugar begins to darken caramel finish. Pour it on the chopped nuts and allow to harden. Then, interrupting in a blender nuts, caramel and balls for cereal in the morning (for greater rustaweli :-)). The finished praline can be stored for future desserts in a sealed container in a dry place.

Soak the gelatin in water. Juice bring to a boil, parallel to cook dry caramel 50 g of sugar, like praline in the previous step.

As soon as the sugar has darkened, add the boiling juice and whiskey (if cake for adults). Due to the caramel at the jelly looks very beautiful color and taste.

Squeeze the gelatine and put into the Apple caramel mass.

Pour jelly into molds. I filled little tins for candy and a bit in the muffin. You can make it easier to pour the jelly in one large flat mold. Jelly sent in the FREEZER for a few hours.

For the chocolate sponge cake, whisk 1 egg yolk 30 g of sugar, continuing to whisk, add 1 whole egg. Separately whisk 2 protein with 30 g of sugar, whisking, add liquid honey without the smell (in the original Trimilin). Combine the spatula, both of mass.

Add sifted dry ingredients: flour, baking powder, cocoa. Knead gently to not damage the air bubbles in the meringue.

Poured on the laid parchment or silicone baking sheet (the height of test shall be not more than 1 cm) and bake in the oven at 200 degrees for 3-4 minutes (to dry the skewers). Ready the cooled cake cut out the desired shape. The biscuit should be slightly less future ready massovogo cake. In my case - a circle of 14 cm cake tin - 18 cm

The prepared greased biscuit with melted chocolate and sprinkle with a thin layer of praline, lightly pressing the crumbs to the chocolate.

I must say that for a small mousse cake you can do a half portion. Of the said number I got a small cake, very small cake and 5 cupcakes-hemispheres :-) For the mousse soak the gelatin in water. Yolks of 2 PCs is triturated with 30 g of sugar, whisk until fluffy foam.

Milk with cream heated over medium heat to 80-84 degrees (do not boil), add the seeds from the vanilla pod, there can also be send and the pod. In the hot mass entered the beaten egg yolks, stirring cook until lightly thickened.

Remove from heat, enter the squeezed out gelatine.

Add the chocolate pieces. I used part of the milk as white is not enough.

Now the fun part - Assembly. Moscovie cakes under the mirror glaze need to collect the "upside down". In my new form different and will not work :-) Pour part of the mousse, spread frozen jelly (small pieces or the whole circle).

Pour the mousse, spread on top cake (praline down to a mousse) and a little presses. Send the whole structure in the freezer for at least 6 hours (preferably overnight).

Mirror glaze I cook from a recipe Creamy-apricot cake from Esenija. The glaze is better to prepare at least a day. To prepare glaze, soak gelatine in water for swelling. In a saucepan mix the sugar, water, honey and boil the syrup to a temperature of 103 degrees. Hot syrup pour chopped chocolate, add the squeezed gelatin, food coloring. The icing need to whip immersion blender, taking care to avoid formation of bubbles. It is hard to describe in words, the best assistant - experience :-) Several times strain the glaze through a fine sieve, this removes still bubbles. Operating temperature for the glaze - about 25-30 degrees. Frosting can be stored in the refrigerator in a sealed container and before use heated to the desired temperature. Take out of the freezer the cake, put it in a small jar/beaker/Cup, having spread plastic wrap or pridavani for draining the glaze. I realized that on the lattice shower cake is not as convenient and there is a risk of damage to the frosting when carrying the cake on a dish for serve. Pour FROZEN cake immediately out of the freezer starting from the middle, moving quickly spiral to the edges. A video of the process for clarity, you can find in youtube Cake decorated with flowers from flexible icing

As the cakes were a gift, history has preserved the incision only brownies