Step-by-step photos of the shortbread I have, so I will describe everything as there is nothing complicated:) I needed a bigger cake, so I all the ingredients multiplied by 2. Beat the eggs with the sugar until lush white mass, continuing to whisk, add back 2 tbsp of boiling water and pour it into the oil. The consistency should change, the mixture will become denser. In a separate bowl sift flour, cocoa and baking powder, and injected into the egg mixture, gently stir with a spatula. add to the already prepared coffee (2 tbsp. boiling water+1 tbsp instant coffee) and mix everything. Bake 20-30 minutes at 180 degrees. I left them overnight in the refrigerator for the maturation of the biscuit, so that when cutting it into layers biscuits do not crumble.

The syrup we need for impregnation koroza, cook in the proportion 1:1 per 100g sugar 100 ml of water.

The cream we beat 6-9 minutes until the desired mass. At the end of the whipping add the powdered sugar.

I painted cream, but not necessarily. A few drops of food coloring.

After impregnation of the cakes put the cream and level.

For the cream between the cakes spread the peaches.

Ready cake covered with cream and level.

In a water bath melt the chocolate and add to the chilled butter.

Pour our cake in the chocolate, sprinkle with powdered sugar and decorate as desired:) Bon appetit!

Photo in context