Eggs for the base is broken with powdered sugar for 4 minutes on high speed. Add sifted flour and cocoa. Mix carefully by a stirrer. Pour the melted butter. The mixture is poured into a form on a baking sheet and place in oven preheated to 180 C for 10 minutes or until center is hardened when pressed with a finger. Allow to cool. Strawberry layer is prepared as white chocolate is melted in a water bath, egg whites are broken down into the snow with a pinch of salt and cream also crashed. Strained yogurt mix with powdered sugar. Add to the mix the strawberries, cream, chocolate and egg whites. Gelatine soaked in 4 tbsp water for 1-2 minutes and melted in a water bath and allow to cool and add to the mixture pink with orange peel. For green layer gelatin is soaked in 4 tbsp water. Apple juice is heated and it put the gelatin and mint liqueur. Stir until the gelatine is melted and allowed to cool. The green layer is placed into the bottom of the cutter souffle and allowed to set. On it is poured pink coat and top put the base. Put it in the fridge for a few hours to set. Before serving tray immersed for a few seconds in hot water and turns then decorate with mint leaves, strawberries and chocolate.