Prepare a banal biscuit. Immediately turn on the oven at 180 degrees. Whisk eggs (I initially egg whisk for 3 minutes, then add the sugar) with the sugar until a strong foam. Add the baking powder, slaked soda (baking powder and baking soda are two different ingredient!!!), the vanilla, stir (I I mix my schedule a moment), procianoy add the flour and stir with a spoon from the bottom up, in order not to lose the fluffiness. I add the flour to the eye. As the dough turns out like a souffle, pour it into a greased form and send it for 20-25 minutes in the oven at the same temperature.

Cream. Gelatin fill 0.5 cups of hot water, mix well... and don't forget to frequently interrupt. In a bowl whisk the cream until fluffy foam (I use a thickener, sold in any supermarket), add condensed milk and again whisk. When the grain gelatin to swell (about 20 minutes), put the Cup in the microwave for a minute, then stir, as the grain is dissolved, pour the gelatin into the cream and again meksem (mix). Then I divide the weight into 2 parts and one add food coloring (color to your taste) for beauty, it is not necessary so to get a nice). We remove our cream to the side.

Glaze. In a pan put oil, 4-5 spoons sugar, same of cocoa 150 ml double cream and put on low heat, stirring constantly. Once all the ingredients are dissolved, remove from heat. You can add sour cream. Also would be delicious!

I cook the glaze until the gelatin swells. Creamy condensed mass stands to the side waiting his turn. Once the chocolate was removed from the fire, a glass of gelatin warmed in the microwave, stirred and added to the weight. Then he poured 2 bowls, one of which, as mentioned earlier, added the dye. So, get 3 cream.

Biscuit by this time is ready. It is desirable to cool so it was comfortable to cut. Cut to your taste. I cut 2x2 squares because the shape of the biscuit reminded of a loaf of bread, so it seemed convenient )

Form (bowl, portioned form, anything to your taste), I have a crystal salad bowl, cover with cling film, so that the remaining material on the sides, to cover the finished cake on top. And grease the bottom of the chocolate mass. You can add to the bottom of the nuts, candied fruit, chocolate chips, to your taste, still in the end they will be on top. Liberally dip the pieces of sponge cake in white cream, then orange, and chaotically stacked, also randomly pour icing. And so layer by layer. On my end there is not any sponge cake, no cream, no icing )))

Once we finished the layout of pieces (if the cream is left, pour over top, it will harden), a roll of film printed cake and refrigerate. (I did in the evening, so the cake rested overnight)

In the morning we release the finished cake from the film, overturn, pour icing, confitura, anything to your taste. I have not watered anything, has a job, but the cake from this not become worse ) Delicious, juicy, beautiful! All appreciated! But it was decorated like a picture!

Girls, thank you for your recipes. Long cooking with Scullion, but as something to put their cooking was not in leisure. With the debut of me, and you enjoy your tea!