Ingredients:

Vanilla and poppy seed pancakes:
kefir — 0.5 cups
milk — 2 cups
sugar — 2 tbsp
salt 3/4 tsp.
vegetable oil — 2 tbsp
flour — 1 Cup
soda — 0.5 tsp.
egg — 2 PCs.
vanilla — 2 g
Mak 2 tbsp

Decor:
Apple (red) — 3 PCs.
jelly cake — 0,5 Pak.
water 1.5 cups
sugar — 0.5 cups
mint (leaves) — 10 PCs.

Caramelized fruit:
Apple — 800g
banana (large) — 1 PC.
sugar — 50 g
honey — 2 tbsp
butter — 50 g
cinnamon — 1 tsp.

Caramel mousse:
milk — 280 g
sugar — 2 tbsp
the yolk — 2 PCs.
corn starch — 2 tbsp
gelatin — 10 g
water — 50 ml
condensed milk (boiled) — 4 tbsp
vanilla — 2 g

chocolate pancakes:
milk 0.3 l
water 0.2 l
egg — 2 PCs.
sugar — 2 tbsp
Sol — 0.5 tsp.
flour — 1 Cup
bitter chocolate — 50 g
cocoa powder — 1.5 tbsp
vegetable oil — 2 tbsp

Preparation:

Bake vanilla and poppy seed pancakes.
To combine the eggs with the sugar, salt, baking soda, vanilla, yogurt, milk. Beat with a whisk.
Add refined vegetable oil (2 tbsp). Again, whisk until smooth pancake dough.
Bake pancakes on vegetable refined oil, frying on both sides. When there’s 1/3 of the pancake dough, add the poppy seeds and mix well.
Bake pancakes with poppy seeds.
Bake chocolate pancakes.
Add eggs, sugar, salt, soda, water, and 200 ml of milk. Whisk until smooth. Pour parts of 1,5 tbsp. sifted flour, each time whisking to avoid lumps.
100 ml of milk to dissolve the chocolate (water bath), adding cocoa powder. To connect with pancake batter. Stir until smooth.
At the end to enter the refined oil. Mix. Bake chocolate pancakes.

Caramelized apples and bananas.
Peel the apples. Cut in half, remove the core. Cut into small slices.
In a pan melt the butter. Add apples. Lightly fry them. Add the sugar. Mix.
Add the vegetable oil, 2 tbsp honey. A couple of minutes to hold a fire.

Caramel mousse.
Beat the yolks with starch, sugar, vanilla, slightly warmed milk.
Cook over medium heat until it lightly thickens the mixture while mixing with a whisk, otherwise the mixture might burn. Remove the custard from the heat.
Add the cooked condensed milk. Whisk to mix until smooth. To enter pre-dissolved in 50 ml of water gelatin. Mix well.

Assembly:
the Form in diameter 18 cm to be covered with cling film. Stacked in the form of 4-5 normal pancakes so that the edges slightly hung from the side of the form. Chocolate pancake to trim the diameter, lay it on the bottom. Put a layer of caramelized apples and bananas. Cover poppy seed pancakes, then chocolate. Lightly press pancake hands to the bottom of the form to stamp.
The next layer of caramel mousse (it needs to seize slightly, i.e. the process of gelation is already running). Cover poppy seed pancakes, then chocolate. Lightly press the pancakes with his hands on all the perimeter. Place a layer of caramelized fruit.
Cover poppy seed pancakes, then chocolate. Pat. Spread caramel mousse. Cover poppy seed pancake.
The hanging edge of the pancakes to wrap on top of poppy seed pancake. To grease with a little mousse, cover with another pancake to make a bottom. Cover with cling film and leave to harden for 3 hours, but preferably overnight.
Split form to remove, flip the cake on a dish. Remove plastic wrap and decorate the cake as desired.
Decor.
Peel the apples. Cut into 4 parts. To remove the core. Each quarter-slice as thin as possible. Boil sugar syrup – boil water with sugar. The syrup from the heat is not removed. Small parties sent to cut the Apple slices into the syrup. Wait 30 seconds and remove with a slotted spoon. Apple put the petals on the sides of deep dish, so that excess liquid glass.
Formed roses. The petals lay on each other, stepping back slightly. Roll them up. Rose is ready.
Decorate the cake with roses and mint leaves.
Pour jelly cake.