Soak the gelatin in 3 1/3 tbsp (50 ml) cold water. For the layers, beat the eggs with the sugar until whitened. Add the oil, milk and the flour sifted with the baking powder. Add the essence. Divide the mixture into 3 parts and bake 3 separate layers at 356°F (180 °C) (15-20 min. each). Use a form 14 1/2″ (37 cm) long and 9″ (23 cm) wide.
Put 1 layer in a cake ring. Syrup it with compote juice and smear with part of the cream mixture. Cover with the 2nd layer, syrup it and smear with cream again. Arrange slices of banana on top and cover with the 3rd layer. Syrup it.
Smear with a thin layer of cream and put it in the fridge, while you prepare the glaze.
Put the water, liquid cream and sugar to heat up on the stove. Next, add the cocoa and stir, without letting it to come to a boil, until it begins to thicken. Remove from the stove and add the gelatin. Stir well, leave to cool.
Pour the cooled glaze over the uncut pastries and return to the fridge for several hours. Take them out, remove the ring and cut into actual pastries. Decorate as desired.