Heat 200 ml milk, add chocolate pieces, stir until it dissolves. Pour the remaining milk, add eggs, vanilla, sugar. Mix well.

Add the flour, yeast and cocoa, mix well to obtain a homogeneous dough. Leave for two hours.

Pour in vegetable oil and bake in a well heated pan.

For the cream: pasty ricotta or cottage cheese (the fatter the better), beat the lemon juice (6 tbsp), grated zest from an entire lemon and sugar. Adjust the sweetness to your taste, because the cheese can be a bit sour.

Berries grind in a blender, add sugar, a little heat, add pectin, stir and bring to a boil and cook for 3 minutes, stirring constantly. Cool. Sugar is also add to taste, I have cranberries, it is acidic.

100 ml cream heat until hot (do not boil), add the pieces of white chocolate, stir until it dissolves. Next, gradually add the remaining cream, stirring. Put into the refrigerator. Collect the cake: on a pancake spread cream about a tablespoon with the top level. After 4-5 damn coat instead of the cream with a ganache of cream and white chocolate (not a lot, we will ganache to cover the cake). Leave 5 pancakes, 2 of which spread with ganache of white chocolate, 3 berry sauce (it will be thick). Collapse rolls and a little freeze in the freezer. Then slice with a thickness of about a centimeter. Cake pour ganache and decorate the rolls.