1. The water together with the oil into a saucepan and put on fire, bring to a boil. Remove from heat, add salt and flour, mix well. Put back on low heat and stir until until the mixture becomes nice to move away from the vessel wall and will not turn into one big ball.

2. The dough cool slightly, then drive egg and quickly stir with a spatula until a homogeneous consistency. On the tray lay baking paper, draw on it a circle with a diameter of 22-24 cm. Make three such round. Choux dough is divided into three parts, each part of the test put in a pastry bag and transplant on parchment round. Put the cake bake in the oven at 200 degrees until done, about 15-20 minutes.

3. Bake thus three layers. Immediately remove them from the paper. Cool. Apples peel and core, cut at random, add sugar (100g) and put on a small fire. Simmer, stirring occasionally, until apples are soft.

4. Egg mix with sugar (100 g), add cornstarch, stir well. Pour the milk and put on low heat, bring to boil, hold for a few more minutes until thick cream and remove from heat. In the bowl of a blender put an Apple and milk mixture, and beat in a homogeneous mass. Then the cream is completely cool.

5. On dish put pastry crust, sprinkle a third of the cream, then the second cake layer and another third of the cream. To do the same with the third layer. Then the top randomly put fruits. Jelly cake cook according to package instructions and pour on top of fruit. Send the cake in the fridge for a few hours. Bon appetit!