One of my favourites cold pie techniques

And is cold pie is one of the kind that needs to be kept in the freezer because is diferent from a cake, because its filling or covercoat is the kind that need refrigeration, like chocolate mousse or chantilly, or fruits, or ganache, marshmellow doesn't need be in be in the freezer but chantilly needs,

and the technique that  I most like is

one that I used to do with my mother, she beat in the cake mixer (one that is planetaria, turn around the churn and around its axis at the same time) and she put in the oven and who keep the eye and do the rest was me, this part was the part that my mother doesn't like to do the montage (montagem) of this cake.

And is a doug that is very look like a pipette cookie, so that if bake to much will gonna came a cookie and not a cake.

So is used pizza pan to the layers be very thin,

and after the cakes will be mounted with the filling that was chocolate smellted with nuts and spread in the layers, but I does it the recipe with fruit jam, and after the cake assembled was covered with chantilly made with fresh hard cream, and once in the right consistency we came with smelted chocolate and mix, the color is dark brown of the topcoat, it does work, and after I used to covered the cake. Rute Bezerra de Menezes Gondim