1. A method of producing a multilayer confectionary shell, comprising the steps of: (i) applying a first edible liquid into the mold cavity (ii) compressing the first liquid food to the mold cavity wall using a die, characterized by a surface temperature below the solidification temperature of the first liquid food so to shape and to provide at least partial solidification of the liquid food in the first mold cavity (iii) removing the stamp from the mold cavity (iv) applying a second liquid food into the mold cavity and (v) compressing the second food liquid to a layer formed from the first food liquids by means of a stamp, characterized by a surface temperature below the solidification temperature of the second edible liquid in order to shape and to provide at least partial solidification of the second edible liquid in the cavity form, wherein the distance x, to which a stamp is pressed into the mold cavity in step (v), less than the distance x, to which a stamp is pressed into the mold cavity in step (ii) .2. A method according to claim 1, characterized in that the first and second fluids have different nutritional compositions sostav.3. A method according to claim 1 or 2, characterized in that at least one of the first and second liquid food includes shokolad.4. A method according to claim 1 or 2, characterized in that the method comprises the step of (vi) removing at least one of the first and second liquid foodstuffs which have been pushed out of the mold cavity or material formed from extruded alimentary liquid passing through the scraping device outwardly through the boundary of the mold cavity at two or more different directions n1. Способ получения многослойной оболочки кондитерского изделия, включающий стадии:(i) нанесение первой пищевой жидкости в полость формы(ii) прессование первой пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания первой пищевой жидкости, с тем, чтобы пр
