Prepare nutty cake: Grind nuts, not necessarily to the state of flour, let them fall to pieces. Mix the ground almonds with peanuts (I wanted walnut, but was out of stock, replaced by peanuts). Add the flour, icing sugar, mix well.

Two whole eggs beat with a mixer, add to dry ingredients, mix well. Egg whites with a pinch of salt, beat until fluffy foam. Then add the sugar and whisk until stable peak, while the whipped mass will not Shine. Add the whipped whites into the egg-nut mass and careful turning movements stir. Add melted butter, stir. The dough for cakes ready.

In the form (about 24X24, I 45Х25), covered with baking paper, lay out 1/2 of the dough, bake the cake in preheated oven till 180 degree for about 15-20 minutes (watch your oven, they are all different). Ready cake remove, spread on the bars, carefully freed from the paper. If you think that the paper moves badly, it can slightly sprinkle with cold water and helping yourself with a knife/spatula gently to remove it. Leave the cake to cool. The same procedure repeat with the second cake. Walnut cakes are ready. Since I shared the process of making the cake in stages, I cooled cakes wrapped in baking paper and leave them until the next evening when I collected the cake.

Prepare the jelly: Take any berries to taste or depending on availability. We went to the second wave of strawberries, I decided to use it. Strawberries and currants wash, peel, put in a saucepan with a thick bottom. Pour water, add sugar and put cooked. As a boil, remove the resulting foam. A little ovarium berry blend, about 10 minutes. Cook until the berries are soaked gelatin. Use immersion blender to grind berries to make it easier to grind through a sieve. Triturated through a sieve.

Dilute 1 teaspoon of starch in small amount cold water to avoid lumps. Rubbed the berry mixture back to the stove and carefully enter the diluted starch, continuously stirring the berry mixture until thick. Once the mixture starts to thicken, turn off the gas. Squeeze the gelatin on a water bath for it to dissolve, in no case do not boil. Add dissolved gelatin in the berry mixture and mix everything together. The form I made the film and poured it 2/3 of the jelly. 1/3 of jelly I left for the top layer of the cake. Cool. Put it in the refrigerator until fully cured. I'll tell you, because my form was great, the chance to carefully turn one layer of jelly I was little. So ready the jelly, I still have frozen in the freezer to insure that it was intact. If the form is smaller, I think that you can not freeze, this is at your discretion and depending on the workmanship/skill.

Prepare Muscovy cream. In a saucepan/pot with a thick bottom RUB yolks with sugar, add milk stir. Put the saucepan on the fire and heated the mixture, stirring constantly. The mixture starts to thicken, remove from heat, add vanilla extract, stir. Leave on the sidelines. Gelatin fill with water and leave to swell for 10 minutes.

Whip the cream until stiff. Separately, whip the mascarpone. Swollen gelatin dissolve in a water bath. Add to egg mixture, mix thoroughly. Injected into the egg mixture to the mascarpone mix. Then add whipped cream and mix again. The mousse is ready.

To assemble the cake. It's easy, but I need time to cooling layers. Collected the cake in the form of a feature film, so that the mousse will not run away. On the bottom spread walnut cake, drenched his cold coffee, optional syrup, jam, I didn't want the extra sweetness, so stopped for a coffee without sugar. On the cake spread 1/3 of the mousse of mascarpone and put into the freezer until firm, I left about 20 minutes (this is the bottom layer, I wanted to grabbed). The next layer is cooled jelly (from my freezer, was easily able to kill). On top of the jelly then spread 1/2 of the remaining mousse. Put into the freezer. This layer solidifies much faster since laid on a frozen jelly.

The next layer put the second nut cake, also impregnated coffee. Spread the remaining mousse and put into the freezer. And the last layer is the remaining 1/3 of jelly. I warmed in a water bath, because the jelly is frozen. To cover the cake we need cooled, but liquid jelly. Pour the jelly into a frozen mousse and quickly with spatula level. Cover form ( I have cover from most forms) and send the cake in the fridge to full hardening.

So was the cake after a night in the fridge. Had to gently pull the film, because the need for it disappeared. One I would definitely not cope, help her husband and we four hands did.

I'm a little cut off the edges of the cake so that they were smooth. Left to decorate the cake to your liking.