Bwide: The yolks separate from the whites. Rub the yolks well with the sugar until they double in volume. Add flour, milk little by little, semolina, cocoa, oil and honey. Mix the mixture well. Whisk the egg whites with a pinch of salt.
Mix the two compositions, then divide everything in two.
Wallpaper a 25/35 cm tray with baking paper. Bake the two countertops for about 15 minutes each. Leave to cool.
Mousse : Gelatin is hydrated in 100 ml of cold water. 50 ml of liquid cream is put with the broken chocolate in pieces over low heat until it dissolves, then the cream is cooled. When warm, mix with gelatin that has dissolved over low heat for a few minutes, but without boiling. Allow to cool, then mix with the remaining 200 ml whipped cream.
Jeleu de visine : Gelatin is hydrated in 100 ml of cold water. Pudding powder is mixed with 4 tablespoons of sugar and 50 ml of compote juice. Mix well, then bring the mixture to a boil with the pitted cherries, the rest of the syrup and the rest of 2 tablespoons of sugar. Keep everything on low heat, stirring constantly, until the mixture thickens. Let it cool and when it is warm, add the dissolved gelatin and simmer for a few minutes.
Assembly : line the tray in which the countertops were baked with plastic wrap, then put a countertop face down, half a cream, a layer of jelly, then the rest of the cream and the other countertop also face down. Let it cool until the next day when it is turned over on a plate, glaze it with the icing prepared from chocolate, butter and liquid cream on low heat, then leave it to cool. When the icing is well hardened on the cake, sprinkle with white chocolate flakes and portion.