14 eggs, 3.5 tbsp. sugar, 1 tbsp + 1 tbsp. a spoonful of flour, 40g. gelatin, 1st + 3st. spoons of milk, 350 g. butter drain, vanillin, 5 tablespoons of cocoa
Biscuit 4 eggs, 1 glass of sugar, 1 glass of flour beat eggs with sugar, add flour, stir everything, bake on medium heat for 30 minutes. Cream 40 g of gelatin, 1 cup of milk, 300 g of butter, 10 eggs, 2 cups of sugar, 1 tablespoon of flour, vanillin at the tip of a knife Dilute gelatin in 150 g of warm water, leave for 30 minutes. Grind the yolks with 1 cup of sugar, pour in milk, stir, add flour, stir, bring to a boil in a water bath. Cool the mass and add oil, vanillin to it. Whisk everything. Warm gelatin, strain. Beat egg whites with 1 cup sugar. Quickly pour the gelatin into the whipped proteins, mixing thoroughly. Combine cream and protein mass. glaze 5 tablespoons of cocoa, 4 tablespoons of milk, 50g butter, 0.5 cups of sugar. Mix everything, bring to a boil, cool. Or melt 150-200 g of dark chocolate + 50 g of butter in a water bath. Assembly. Biscuit cut into two halves, put one in the Form, pour cream, cover with a second cake, leave to harden for 4-5 hours. in a refrigerator. Take out of the mold, cover with glaze.