Chocolate cake "African chamomile"

cocoa 100 g
eggs 5 pcs.
kefir 1 glass
sugar 1 glass
flour 1 glass
soda 1 tsp

for cream:

sour cream 500 g
gelatin 3 pcs.
orange 2 pcs.
bananas 2 pcs.
kiwi fruit 2 pcs.
sugar 1 glass
poppy

In a deep bowl, mix the sugar with five eggs, pour in soda, mix, add cocoa and flour, mix until homogeneous. Pour into the resulting mass of a glass of yogurt, add flour, mix to a thick sour cream, pour half into the mold, bake the cake, repeat the process with the second portion of the dough.

Let the cakes cool down, cut each along into two parts, from the resulting four, but thinner, leave a couple, and another - to break into small pieces. To lubricate the chocolate cake, prepare from whipped fatty sour cream and sugar with the addition of gelatin cream solution. Cut into a pair of oranges, kiwi or peaches, bananas. To taste, you can use another combination of fruits: apricots, pineapple, strawberries, etc. Pieces of fruit mixed with cream, poppy seeds and slices of broken cakes.

Lay the cakes in a mold, grease the resulting mass with fruits and sour cream, cover with a second crust, cut out in the form of chamomile petals, remove the cake in the refrigerator for at least an hour for impregnation, and for a better one, it can be longer. Take out the chocolate "African chamomile" cake from the refrigerator, cover the petals with a mastic of white chocolate, or a fruit jelly of light tone, but without this the cake is ready for use.