Prepare dough for cakes. Sift flour with cocoa and salt, mix everything carefully that the cocoa is well mixed with the flour. Cold butter cut into small cubes and chop with the flour. Pre-cooked and chilled coffee mix with very cold water and add the sugar. This mixture pour in the flour with cocoa and quickly knead the dough. Shape the dough into a ball, wrap it in clingfilm and put into the fridge for 40 minutes.

While the dough is chilling in the fridge, we wasted no time doing cream. The first part of the cream — custard part. Eggs RUB with sugar. There sift flour and stir thoroughly to avoid lumps. Coffee with milk bring to the boil. A thin stream of milk with coffee, pour in the egg mixture, stirring constantly. Ovarium cream in a water bath until thick, stirring constantly (I have it took minutes 18 — 20). Received the cooled custard.

Next, prepare the chocolate portion of the cream. Chocolate break into pieces and melt in a water bath to cool.

Cottage cheese (I had ricotta) mixed with powdered sugar and cocoa, whisking is not necessary. Add the cooled chocolate. Then to the chocolate part of the cream begin to slowly add the cooled custard (I to expedite the cooling process was then cooled in cold water). All thoroughly kneaded. In the end add 2 tablespoons of cognac. The cream is ready.

In the cake there is also almond layer. To prepare the syrup for the almond layer you just need sugar with water bring to a boil and cool. 200 ml of syrup mixed with crushed in a blender the almonds, icing sugar and cocoa. Almond layer ready.

Let us next batter for cakes. Get it out of the fridge, roll out in rectangular layer thickness of 1 cm Narrow side of the rectangle fold to the center each other to achieve the addition of three times (as pictured). Roll the dough again into a rectangular layer of 1 cm, while keeping the rolling pin ends facing the unsealed edges of the dough (as pictured). Such folding must be repeated with the test 5 times. The resulting layer thickness of 1 cm, wrapped in plastic wrap and refrigerate at least 2 hours (the night).

After cooling, the layer of dough, I divided into 12 equal parts. Each piece of dough is rolled out on a flour covered working surface in a very thin layer so that you can cut a circle with a diameter of 25 cm and were cutting, which are then used in the form of crumbs for dusting the cake. Line a baking sheet baking paper and transfer the cake, prick often with fork to avoid puffing. Bake cakes at a temperature of 180°C 4 minutes (watch your oven). Ready hot cake immediately be cut in the plate/bottom of a split form.

So bake and cut all the cakes. Cool.

To assemble the cake. Coat each cake with a thin layer of almond paste. Then on the almond paste evenly distribute the cream (about 3 tablespoons on the cake). Repeat the procedure until all the cakes. Reserve a little cream for levelling the cake on the sides. Upper Korzh coat with only almond paste, but the amount of pasta slightly thicker than the other cakes. Sides of cake align with cream and the whole cake sprinkle with crumbs from scraps of dough. Cover the cake and send it in the fridge for impregnation. My cake was in the refrigerator the day before serving. Before serving the cake sprinkle cocoa and decorate to your desire and imagination. In my case it rose from beets and apples and the leaves of fresh mint.

How to make roses from beets and apples is what I wrote in your cake recipe "Million scarlet roses". Anyone interested this design may look http://www.povarenok .ru/recipes/show/126 704/