Sift flour with starch and soda into a bowl, pour in 400 ml of warm drinking water and stir until smooth.
Separately, mix sour cream with eggs, sugar, salt and vegetable oil until smooth.
Add the sour cream mixture to the flour mixture and knead until completely smooth. Let the dough rest for 20 minutes.
Heat the pan well, grease with oil and bake small pancakes over medium heat. Before each next pancake, lightly coat the pan with oil. Put the finished pancakes in a bowl or pan under the lid.
For the filling, melt chocolate with cream, mix with mascarpone. Put a pancake on a cake dish, brush with the resulting chocolate cream, cover with a second pancake. Spread it with chocolate cream - and thus collect the cake.
Grease the sides and top of the cake with cream. Then decorate the top with whipped cream using a pastry bag. Add pieces of candied fruit to the top of the cake and to the sides. Serve.