Chocolate biscuit, a recipe for the cake 'Royal'

Purchased cakes, you must agree, are always inferior to domestic ones. A biscuit, prepared independently, can never be compared with semi-finished products.

Today you will be presented with a chocolate biscuit. The recipe is, indeed, very simple, but the pleasure obtained is huge! And from the work, in which every housewife always puts her soul, and from the compliments received by those who try your work of art and can not remain indifferent.

A small digression: you only need to prepare with a good mood. And it does not matter what it will be: a chocolate biscuit, the recipe of which is presented here, or some other dish. If you want to get a delicious biscuit, do not forget about the observance of proportions, order of execution and temperature conditions.
So, chocolate biscuit, the recipe. You will need ingredients:

- eggs (6 pieces);
- sugar is fine or powder (320 g);
- flour (4 tablespoons without a slide);
- cocoa (2 tablespoons with a slide);
- Butter (220 g);
- Liquor (4 tbsp.);
- cream (250 ml, fat content not less than 35%);
- Almonds (grated, 100 gr).

We begin with the preparation of the lemon kurda. We beat 2 eggs with the addition of sugar (160 gr.). We rub the lemons on the grater, squeeze the juice and add it to the egg whipped with sugar. Divide the remaining peel in half and add half a peel to the resulting mass. Mix it and send it to the water bath for 20 minutes. Do not forget to stir regularly, so that eggs do not fold. When the Kurd thickens, taste it. Here you can include fantasy and add sugar (if desired), this is already at your own discretion. We give the Kurd time for cooling and send it for a day in the refrigerator. A well-established Kurd will acquire a density and rich taste.

We begin to prepare the cake. Yolks, as usual, are separated from proteins. Proteins put in the fridge, and whip the yolks, gradually introducing 1/3 of the flour (sift necessarily). Now whisk the proteins until they turn into a persistent thick mass. Combine the proteins with yolks: gradually, in three to four doses, the proteins are injected into the yolks (do not mix, this is very important), without interrupting gently stirring, add the rest of the flour. You need to stir from the bottom up, slowly, otherwise you risk losing the fluff of the mass, and the biscuit will turn out to be thin and dense.
The resulting mass is divided into two parts, one add cocoa and mix again. This will be a chocolate cake.
The biscuits are baked for 25 minutes at a temperature of 180 -185 degrees, neither more nor less. You can cover the cake with foil, in this case it will turn out even, but not brown. After baking, remove the foil very carefully, so as not to burn yourself with steam.

Bake better at first chocolate cake, because cocoa will make the dough heavier and it will "sit down". It's great if you have the opportunity to bake both cakes simultaneously. You can make all the cakes chocolate. In this case, simply add the cocoa into the dough, without dividing it into parts. But you can not tighten with baking.
Completely cool the cakes cut along and impregnate one of them (the one that will be in the middle) liqueur. "Gather" the cake: we spread the chocolate cake with the Kurd, we lay the white cake on top, the layer of the Kurd, then the chocolate cake, again the layer of the Kurd, and finally, another white cake.

The next, final, step. Whip the cream at maximum speed until they thicken. Add 100 gr. Powdered sugar, or sugar. Continue to beat until a thick mass, well holding the shape.

Whipped cream evenly distributed on top and sides. The last, final chord: sprinkle the cake with grated almonds. The combination of biscuit-chocolate-almonds will satisfy the demands of any gourmet!

One small clarification: the resulting cake should stand in the refrigerator for at least a day, otherwise it will not have time to soak.

Prepare this cake, which is based on a chocolate biscuit, you will be asked by every mistress!