Preparation of the base: Separate the whites from the yolks. Egg yolks with the sugar is broken down to graying then add sifted flour with vanilla, starch and baking powder. Egg whites are broken down into hard snow and add the yolk mixture, stirring gently with a spoon. Rectangular baking dish (I use this oven) cover with greased paper pour mixture smoothed to evenly and bake in preheated oven at 180 C for about 10-12 minutes. Meanwhile, Prepare the filling: In a deep bowl is broken mascarpone, yoghurt cream and pre-broken by her reserve to cover 1/3 of the cake. Once the base is ready and well cooled cut long strips with a width of 3-4 cm, syrup with 150 ml juice compote by adding a few drops of rum essence. Cover with cream mixture and chopped peaches compote. Take as a strip and rolled up. Place in center of platter and so with the following bands while winding is formed not round and drop-shaped cake. After we have done all bands and are shaped cake with a drop of water is cut out in the wider part of a small triangle to get heart. With the remaining 1/3 of the cream is covered and smoothed surface of the cake and leave in refrigerator for about an hour to harden. Chocolate is melted in a water bath with the butter and 2/3 of it is covered cake and was left still for about 30 minutes in the refrigerator. Once that is completed with the rest of the chocolate in the refrigerator for 15 minutes. From softened 50 g butter is mixed with powdered sugar and a few drops of rum and with the aid of a syringe to make diagonal lines to produce lozenges. Of sugar fondant shaped flowers for decoration, but it is in taste and desire of everyone - I did daisies.