Beat egg with the half Cup of sugar until light foam. Pour the yogurt, add the flour with cocoa, mix well and add the baking soda (soda quenching is not necessary, it will repay the yogurt).

Pour into greased with vegetable oil form and put in preheated oven to 200*, and then switch to 180*. Bake for 40-50 minutes (depending on your oven), until dry toothpick.

The cooled cake cut in half with a large knife.

While preparing the cake, prepare the cream. Soak gelatine in 5 tbsp of water and give half an hour to swell. A glass of milk to pour poppy seed, sugar, a teaspoon of peel from one orange and boil for 5 minutes. In slightly chilled poppy-milk mixture to lay out the gelatin and dissolve it over low heat, stirring constantly. Add butter and vanilla. When the mass has cooled, to enter whipped to a strong state cream (cold 35% cream very easily and quickly whipped, literally 5 minutes) and mix well.

Cakes to grease jam, put the ring and the lower layer put half of the almost locked cream. The cream put the cake with the jam down to Put in the freezer for 30 minutes (I removed one drawer and put the cake).

Take out, remove the ring and cover the whole cake with remaining cream. Put on the cold (just in the fridge or on the balcony).

Cake decorating will prepare jelly, dissolve in the 1st. A. in a little less than half Cup of boiled, cold water, give a little stand, and heat up to dissolve the gelatin (do not boil) and pour on the plates.

Jell-o solidifies, cut it into cubes and decorate the cake.

And here is our cake is ready, store it in the fridge as the jelly on gelatin at room temperature can melt.

Very tasty and homemade.