To combine 1 egg with sugar (1 tbsp), salt (pinch), slaked soda (0.5 teaspoon), vanilla (1 g), yogurt (6 tbsp), milk (0.3 l.), vegetable oil (1 tbsp). Beat with a whisk.

Sift flour 0.5 Cup (about 70 g). Pour the flour. Stir well to avoid lumps. Than thinner the batter the thinner the pancakes.

Bake pancakes, greasing the pan with vegetable oil. Pancakes with yogurt turn out very tender, rosy.

Prepare the batter for chocolate pancakes: Combine eggs (1 piece), sugar (1 tbsp), salt (pinch), soda (0.5 teaspoon), milk (0.2 l) and water (0.2 l). Beat with a whisk. Pour pieces 3/4 Cup flour (about 110 g), each time whisking to avoid lumps.

0.1 l of milk to combine with chocolate and cocoa powder. Dissolve in the microwave or in a water bath. Enter chocolate in the batter. Mix well.

Add 1 tbsp of refined oil. Mix well. Bake pancakes.

Vanilla milk jelly: dissolve Gelatin in 50 ml of milk. The rest of the milk (450 ml) slightly warm, add sugar (120 g), vanilla (1 g). Stir well, until the sugar is dissolved. Add the dissolved gelatin (15 g). Mix. Allow to cool.

The form in diameter 18 cm to cover with cling film. Pour on the bottom part of the jelly, about 1-2 cm Put in cold to cool.

Make the filling for pancake rolls: Stir mascarpone (250 g) icing sugar (80 g). Cream 33% whisk, gently mix with mascarpone. The cream is ready. The Assembly of pancake rolls: 4 chocolate and 3 light pancake spread with cream, roll roll. Edge trim form. To assemble the cake: on Top of the frozen jelly to stack the pancakes, alternating light and dark. Pour the remnants of the jelly. Put in the cold until fully cured. The Assembly of pancake rolls: 4 chocolate and 3 light pancake spread with cream, roll roll. Edge trim form.

Form disconnect, remove the tape.

Decorate with a cocktail cherry drops cherry jelly, mint.

Bon appetit!!!