Eggs for the base is broken with the sugar and add the oil, 2 tbsp water, flour with baking powder, vanilla and lemon zest. The mixture is poured into a tray covered with baking paper and bake at 180 C. When cool, the base is converted into the same pan and slightly syrupy (maybe only with hot water). For the cream egg whites are broken with half the sugar and set aside. Yolks are broken with remaining sugar, add the flour and a little water. The mixture was poured into boiling milk while stirring. Stirring, until the cream is cooked. During this time, soak the gelatin in 3/4 cup cold water and dissolved in a water bath. When the cream is ready, remove from heat and stirring add the beaten whites. Run at the butter and add the gelatin and vanilla, stirring until the butter melt and produce a smooth mixture. The cream is divided into two equal parts and one stained with cocoa. In the middle of the base Pour a little of the yellow cream. On it (back center) pour the same amount of brown. In the middle of the brown circle molds of yellow in its center - again from brown, etc., as the two colors alternate. The cream ran away and form concentric yellow and brown circles. Pouring cream continues until the pan is full to the brim. Then using a knife to make patterns from the edge of the tray to the center and back. It's like a blooming flower. Patterns can be in only one direction - only from the end to the center or only from the center to the edge of the tray. The finished cake is put in the refrigerator to gel cream. Very tasty happens if on the base placed close banana slices on top and pour the cream both.