Separate the yolks from the whites. And whisking in different bowls in equal amounts powdered sugar and vanilla sugar, to stability and increasing 3 times. Then add the yolks to the 2st. l flour, stir, add a little protein, stir and gradually mix in the flour and whites, bring to a homogeneous mass of dough. Take the form,24cm in diameter, greased with cold butter, pour the dough, level and bake for 15 minutes at 220g. (or 25minutes at 175g)

Ready cake cool and cut into two equal parts.

Make the cream: cottage Cheese to wipe through a sieve with vanilla sugar. 100g chocolate grated,100 g of chocolate to melt in the hot cream 100ml. Whip cream with powdered sugar And fixer for cream. Then the cream mix with nuts and cottage cheese,

Divided into two parts, one to mix with grated chocolate,

In other restofline in the slicks.

Take razumnoy form or ring for sborki cake, covered with cling film so that dangling ends, put on the bottom of the bottom cake,

Mix whiskey and water and a brush to soak the cakes. Impregnate and spread evenly cream with chocolate and nuts, and 20 minutes in the refrigerator. Then take out and put the dark stuffing, and flatten the second cake,

Cover with film ends and moosilauke for 3 hours.

Then take out, overturn on a dish and decorate. Fudge: Soak 1H. l gelatin in water, give to swell. Heat the cream, melt the chocolate, mix until smooth and stir in the gelatin, stir, let it sit a little and spread evenly over the cake and sides. Decorate cut fondant daisies, Boca sprinkle with crumbs or nuts. Enjoy your tea!