How to make
Heat the oven to 360°F (180 °C). Separate the egg whites from the yolks and beat them to snow, while gradually adding the sugar. Stir carefully with a spatula.
Divide the dough into 2 parts. Color one with the cocoa that you've dissolved in a little hot water.
Cover the bottom of a rectangular oven dish with baking paper and pour the white dough in one end and the cocoa one in the other. Smooth out the cake layer and put it to bake for about 20 min.
In the meantime, mix the flour and sugar for the cream in a pot. Stir and add the grated lemon rind, vanilla and a little milk. Stir again, to get a smooth mixture. Next, add the egg yolks and the rest of the milk. Boil the cream until thickened.
Divide the prepared cream into 2 parts. Put the dark chocolate in one and the white chocolate in the other. Stir until the chocolate melts. Smear the surface of the cream with butter, to prevent it from catching a crust, and leave it to cool.
Beat the liquid cream to snow, as well as the white and dark creams very briefly, so there's no lumps. Then add equal parts of the snowy liquid cream to them and stir well.
Cut the cooled layer lengthwise into 4 strips. Syrup the strips with the compote. Then smear the white part with dark cream and the dark part with white.
Wrap one of the strips into a swirl in the middle of a cake plate. Next, wrap the 2nd one around it, alternating between the colors in order to get a beautiful pattern. Arrange the rest of the strips in the same manner.
Smooth out the cake with the rest of the cream and decorate it. Sprinkle with cocoa on top and stick peeled caramelized nuts on the sides. Arrange different kinds of seasonal fruits, while placing fresh lemon balm leaves between them.
