Products Needed:
6 eggs for dough and 6 for cream
2 cups wheat flour
1 1/2 cups sugar for dough and 2 cups for cream
10 bitter almonds
2 tbsp. butter for dough, 1 1/9 lb. for cream and 6 tbsp. for icing
vanillin
baking powder
3-4 tbsp. cocoa powder
2-3 tbsp. milk
1 tbsp. vodka
1 tbsp. coffee
1/4 lb. chocolate
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Directions: Whisk eggs with sugar until puff mass, add flour mixed with baking powder, vanillin, minced almonds, stir well up.
Bake 6-8 dough layers in greased mold. Cool, interlay with the cream. Cover the torte with the glaze.
To make the cream, dissolve cocoa with milk, cook through stirring until thickens or melt 1/3 lb of grated chocolate. Whisk eggs with sugar until puff froth. Cream butter, mix with eggs, add vanillin, vodka, coffee, cooled chocolate or cocoa and stir well up.
To make the glaze, cook through chocolate and butter in double cook or put in law heated oven for some minutes, cream and cover the torte at the moment, smooth the surface with a knife.
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