Layered chocolate hedgehog

200 g flour

175 g sugar

150 g butter

100 g chocolate glaze

50 g blanched almonds

3 eggs

3 egg yolks

1 bag vanilla sugar

3 tablespoons Roma

3 tablespoons cocoa

3 tablespoons powdered sugar

salt

In stable foam Beat the whites, gradually podsypaya sugar (100 g) whipping up until foam begins to shine.

Yolks and 75 g of sugar until white grind, add rum, a pinch of salt and vanilla sugar, grind again.

Add to a mass of yolk beaten egg whites, stirring gently, then enter parts of flour (sifted) and knead the dough.

Put the dough on a greased baking sheet and powdery flour and bake in a preheated 175 degree oven until done, then leave for 15 minutes to cool down cake.

Cut the sponge cake into 3 parts.

Rub the butter and sugar until smooth, gradually add the egg yolks, cocoa, and a pinch of salt.

Oil cream biscuits, put on each other, molded hedgehog.

Chocolate coating in a water bath to dissolve, making nose hedgehog from hazelnuts, eyes of sweets, of chopped almonds - needles.

Next layered chocolate frosting hedgehog watered and allowed to freeze.