Preparation of sponge cake: separate the whites from the yolks, beat with 1/3 part sugar(preferably powdered sugar) in a cool foam, separately beat the egg yolks with rest of sugar and flour, baking powder when the dough reaches a homogeneous mass, add the protein mass, coffee dissolved in 30-50ml of water and mix thoroughly. Pour the batter into the form lined with baking paper or parchment, put in a preheated 200-220g. oven and bake for about 30-40 minutes. Ready sponge let cool and cut into three parts.

Cook the syrup: In boiling water, add sugar, cook until thick and Golden, stirring constantly. Coffee dissolved in 1tbsp. L. water. CHILLED!!! syrup pour coffee, brandy and stir.

Make cream: In a cold dish, beat chilled cream until stable, strong mass (you can add few drops of lemon juice for stability), add vanilla sugar and coffee, pre-diluted in a small amount of water (1.5 tsp ), excess water can lead to the fact that the cream will "float".

Prepare the caramel; In a pan, fry the nuts, mixed with sugar, until Golden brown and caramelized. Then put on parchment to cool and grind in a blender.

Collect the cake: Each cake impregnated with syrup, using a brush, spread jam, spread jam or berries. Upper Korzh glue with the other, soaked side up. To smear the cake cream, sprinkle with almonds, garnish as desired:whipped cream, berries chocolate.

Chocolate melt in a water bath, pour on the parchment, put the cold (20-25min) and cut into arbitrary figures or notches for cookies.