The base: Heat the oven to 200 C. Separate the egg whites and yolks. Whip with sugar on hard snow. Put them yolks and crashed. Combine the dry ingredients and sift little by little to the egg white mass, stirring gently with spoon. Pour the mixture into shape with removable bottom with a diameter of 26 cm, covered with baking paper and smoothed. Bake for 30 minutes. Allow to cool and cut thread horizontally into 3 parts. The cream: Separate the egg whites and yolks. Egg whites are broken down into snow with half sugar. In 300 ml milk Dissolve the flour and break the yolks. Strain. Boil the remaining milk with the remaining sugar and scraped vanilla pod interior. To him in a thin stream pour flour mixture while beating fast with wire. Allow to boil and boil for 1-2 minutes, without interrupting the beating. Remove from heat and hot cream more egg whites are placed, while stirring with the wire to form a homogeneous mixture. Cover the chocolate is broken into pieces and melt with the butter. Put it inside scraped vanilla and cinnamon tip of a knife. Stir to mix the chocolate and the butter. Allow to cool. Before spreading, stirred briefly with a mixer. For the caramel: elbows crushed in hot water and stir to melt. In a hoop clamp base. Spray with caramel. Place a half of cream. Cover with a second base, which also sprayed with caramel. Insert the second half of the cream. Cover with the third base, which also sprayed with caramel. Allow to cool and harden in the refrigerator. Cover with chocolate oil, making ornaments with spatula. Allow to solidify again. 15 minutes before serving removable at room temperature, so as not to break the glaze when cutting. * In cream or below can be put berries - strawberries, raspberries, blueberries. * cinnamon glaze must be actually only a few specks - not felt, but contributes to the overall flavor. * In the dough for the base instead of cocoa can put 25 g of powdered vanilla pudding. Then the base is bright.