Ingredients

For cream

biscuit

For syrup

To decorate

Features

Description

The cream: boil the cream for 2 minutes, add the cocoa, chocolate and stir until smooth and set to cool. Sponge cake: in a baking dish (30×40 cm), place a sheet of parchment. Rub the white-4 egg yolks with 50 grams of sugar. Add cocoa and flour, and then one protein. The remaining proteins salt and whisk. When will begin to thicken, add a little sugar and continue beating in a thick foam, gradually vsyp all the sugar. Carefully pour the whites into the batter and mix. The resulting mass lay out on parchment, forming a square 30×30 cm, 1 cm thick. Bake for 10-15 minutes at 220 ° C. Ready cake cool down and get rid of the paper (if not behind, gently wet the paper with a brush). Syrup 100 ml of water and sugar boil 2 minutes, let cool and add the brandy. Assembling the cake: Cut the sponge cake into 3 equal parts (30h10 cm). With a brush soaked in syrup, then spread it every centimeter layer of cream. Place the layers on each other and set for a few hours in the refrigerator. Remove the frozen cake, turn it to her butt and cut on the diagonal (to make it easier to cut, soak a knife with warm water). Get two triangular bar set on a narrow face (sponge layers are arranged vertically), and glue the house with the help of a cream. Pyramid ready. Heavily lubricate it with cream from all sides and put another hour in the refrigerator to be frozen as the chocolate. Decoration: Boil the milk with the sugar, add the chocolate and stir until smooth. Let cool, and when the mixture thickens, pour her a cake and decorate it with pistachios.

Translated by site: wday.ru