You will need
    • Mastic and chocolate souffle "Marshmallows":
    • 90 g of a soufflé;
    • 100 g dark chocolate;
    • 2 tablespoons cream;
    • 1 tablespoon butter;
    • 200 g of powdered sugar.
    • For gelatin postmark:
    • 10 g of gelatine;
    • 50 g of water;
    • 375 g icing sugar;
    • 125 g of starch;
    • a few drops of lemon juice.
    • To cream butter with a protein:
    • 4 egg whites;
    • 250 g of sugar;
    • 300 g butter.
Prepare a paste made from chocolate and cream "Marshmallows". In a water bath melt 100g of dark chocolate. In it, add 90 g of rice bran. You have to heat the mass while stirring until then, until the souffle starts to melt. Add 2 tablespoons cream and 1 tablespoon butter. All mix until a homogeneous mass, remove the dishes from water bath and cool slightly before the contents. Add 200 g of sifted powdered sugar, bulking it 1 tablespoon and stir briskly. The result is an elastic dough, the consistency resembling clay. Stick to hands it shouldn't.
It is possible to prepare gelatin mastic. 10 g of gelatin soaked in 50 g of cold water for 20-30 minutes. Then put the bowl of gelatin in a water bath and stir it until dissolved.
Mix 125 g of starch and 375 g icing sugar. Sift the mixture. Gradually add cornstarch and powdered sugar to gelatin. Pour a few drops of lemon juice and knead until a homogeneous mass.
Mastic, prepared any of the recipes, roll out to a thickness of 5 mm. at the same Table sprinkle with powdered sugar or cornstarch. The diameter of the reservoir must be equal to the diameter of cake + 2 its height. If you plan to bend the edges of the mastic under the bottom crust, add another 4 cm.
Gently and quickly transfer the layer of mastic on the cake. Cover it with your hands dusted with cornstarch or powdered sugar, gently smooth the top of the cake, removing all folds and samini.
Movement from the top down, smooth the sides of the cake. At the same time straighten the opposite side, this will help to avoid wrinkling. Mastic in the bottom of the cake neatly trim or fold under the cake.
Decorate the cake with figures of mastic and marzipan and serve.