Preparation of the bases: Beat egg yolks with sugar, add presets: flour with baking powder, cocoa. add semolina. Stir gently, add the milk, the butter and honey. To the resulting mixture were added and the shattered snow egg whites (broken with the salt). The mixture is divided into two large oblong pans, covered with cooking paper, buttered and floured (sprinkled with breadcrumbs). The bases are baked in an oven with a fan at a temperature of 165 C for about 12-13 minutes (no fan 175 C). Remove and cover with a cloth and leave to cool. Filling (cream): The cooled cream stir at maximum speed until a thick consistency, add the gelatin (which is processed according to package directions) , milk, honey, vanilla and mix well. On the first base is spread evenly half the cream filling, smoothed and allowed to harden in the fridge. First chocolate - all ingredients are melted (do not boil) on the steam bath with constant stirring. Finished chocolate is poured with a spoon on the cooled base and smoothed with a knife (in hot water) and again back in the refrigerator. The second glaze - in the same way as the first one. Importantly, the mixture does not boil, slowly steamed, with stirring - success is guaranteed. When tight filling and glaze of the base is applied to the rest of stuffing, placed second base and second chocolate. Cake cool for several hours before serving. * Instead of gelatin can be used and instant gelatin fixes.