How to cook
Beat the eggs with the sugar, add a cup of flour and baking powder and beat the cake layer mixture well. Pour it into a greased oven dish and bake.
To prepare the cream, first dissolve the gelatin in water to swelling. Then put it on the stove, but do not boil it, just melt it. Beat the egg yolks with 1 cup sugar, top up milk and add the flour, which you've diluted with a few tablespoons of milk ahead of time. Boil the cream in a water bath, while stirring constantly and then allow it to cool.
Beat the butter with the vanilla and add the boiled cream bit by bit. Whip the egg whites to thick snow with the other cup of sugar, then quickly add the cooled gelatin in a trickle. Gently mix the two creams to uniform consistency.
Syrup the ready cake layer lightly with compote juice. Pour on the cream and smooth it out well. Optionally add 2 handfuls of dried fruit and put the cake in the refrigerator for 1 hour to set.
To make the glaze, boil 3-4 tbsp cocoa with 4 tablespoons of milk, 1/5 cup (60 g) of butter and 1/2 cup sugar. Lastly, add the crumbled chocolate and stir until dissolved. Pour the cooled glaze over the slightly tightened cake and put it in the refrigerator for 1 hour.
Optionally, garnish with grated chocolate. Assemble the cake in the form in which you baked the layer.