Preparation of the bases: Beat the eggs with the sugar until whitening and thickening. Mix the flour, baking powder, bread crumbs and chocolate chips. Add the flour to the egg mixture and mix. Put the walnuts and vanilla. Stir. Place baking paper on the bottom of a baking dish with a diameter of 22-24 cm. In the form pour half of the mixture base. Bake in preheated oven to 180C degrees (about 8-10 minutes). Bake another base. Preparation of fruit jelly: Mix the gelatin with 50-60 ml cold water and leave to swell. fruits with sugar and 1/2 cup water (if not put fruit juice can increase water to 1 cup) heat to 50-55S degrees. Remove from heat and add gelatin. Mix until completely dissolved. Put vishnovkata and mix. Pour the fruit mixture into shape, covered with plastic foil (you can use the form in which you bake the bases or another with the same diameter). Fold in the refrigerator until fully gelling. Preparation of the cream: In a dry container with a thick bed of caramelized sugar. Add the butter and mix. Remove from heat and add the condensed milk. Reduce the degree of heat and reinsert the court. Stir until complete dissolution of the hard candy. Allow to cool completely. Beat the cream with a mixer until thick snow. adding portions of cold milk caramel and whip until his assumption. Assemble the cake: Place one base on it and put fruit gum layer. Apply a thick layer of cream. Top with second base. Coat the whole cake with cream. Preparation of glaze: Heat almost to boiling cream. Break the chocolate, the butter cut into small pieces. Pour the chocolate and the butter with hot cream and stir until completely dissolved (if necessary, heat briefly in a water bath). Allow to cool slightly and pour over cake.