For light sponge cake. Baking tray lay a parchment paper, slightly greased with vegetable oil. Flour to connect with starch, vanilla sugar, baking powder, and sift.Proteins separated from the yolks. RUB the yolks with 0.5 cups of sugar.

Enter the egg yolks with the sugar, the flour with the baking powder and vanilla and mix until smooth.

In a separate bowl, beat egg whites. First beat slowly, then increase speed to maximum and whip until then, until when you tilt the bowl the whites will not leak from the bowl. Continuing to whisk, small portions to enter the remaining sugar (0.5 cups).

1/3 of whipped proteins add to the yolks, mixed with flour, and mix gently, not in a circular motion and raising the dough layer by layer, from the top down. Enter the remaining whites and gently stir the dough down.

Gently lay the dough on the laid parchment baking sheet and spread evenly across the surface. Bake the cake for ~10 minutes in heated to ~180°C the oven (the cake does not need much zarumyanivaniya).

On the table spread out a clean towel and sprinkle it with icing sugar or sugar (~1 tablespoon). Hot Korzh remove from the oven, spread with sugar on top towel and gently remove parchment (it is better to put on the edge of the towel). Quickly roll the hot cake together with the towel and leave to cool for ~30 minutes. In the same way to cook dark sponge cake. Flour to connect with cocoa, starch, vanilla sugar, baking powder, and sift (if you add more cocoa than the recipe, so you need to reduce by the same amount of flour). Continue to cook also, like a light sponge cake. Cooled cakes gently expand, remove towel and re-roll the roulade. Each roll is cut crosswise into 3 equal rolls. The recipe divide for 4, but I have email.the stove is small and accordingly the sheet is also small in size.

Chocolate RUB on a large grater or a knife planed wide (50 grams of chocolate to defer to decorate the cake).Banana peel and mash with a fork. With canned fruit to drain the juice. Thick pieces of fruit to slice them thinner.Whip cream with powdered sugar until a thick creamy consistency.

Prepare to assemble the cake. Gently expand the light roll, smear it with whipped cream and sprinkle with grated chocolate. Thus to prepare all of the bright rolls.

Then gently expand dark roll, smear it with whipped cream and spread on the surface of the fruit pieces. Thus to prepare all the dark rolls.

To assemble the cake. Bright roll to roll so that the cream and chocolate was on the inside (to turn pretty tight).Light roll gently wrap dark loaf. Thus, alternating, dark and light rolls to collect "big roll". Rolls need to roll quite tightly. To even out the surface and sides of the cake, if necessary, you can cut off the excess cake.I have formed a vacuum, and I filled them with mashed banana.

The flowers I did the candy to expand, heat in the microwave for just 15-20 seconds. With a rolling pin to stretch the flapjack and the petal is ready. The leaves did the same, cutting the notches with scissors.