For the compote I picked up pear and Apple. Peel and cut into dice the fruit. Pour the gelatin with water in a ratio of 1:6 and leave to swell. In a saucepan pour in the juice and heated to 40°C. I added dried orange peel and a little cinnamon (this is optional), give a little brew and strain through a sieve.

Return the pan with the juice on the fire and add the sugar. Bring to boil, boil for 1 minute, add cornstarch and mix well to avoid lumps. Add the sliced fruit and boil a little in the juice. Remove from heat and cool slightly. Swollen gelatin to dissolve in a water bath (do not boil) and add to slightly cooled fruit mix. Add the lemon juice and stir. Cool.

Prepare form in which to pour the finished juice, of a thickness not exceeding 8 mm. the Remaining compote that I poured into other smaller silicone molds, and used for cakes. Just want to note that it is difficult to give the exact amount of ingredients to use without a trace. Since I often cook cakes, for me it's not a problem, I use then all. Remove the form with the compote in the freezer and freeze completely. I have photos of different cakes (cherry compote), wanted to show the principle. It is a photo of a pear compote, apparently, forgot to do, because not found it.

Prepare the cream into the white chocolate. Soak the gelatin. Dissolve in a water bath. Grate the zest of the lemon and squeeze the juice (15 g). In a saucepan combine the lemon juice, lemon zest, cream (50 g) and sugar (5 g). Put on fire and bring to a boil, cooled to 85°C and add dissolved gelatin. In a water bath melt the chocolate and pour it into the gelatin mass. Stir so that the mixture has cooled down a bit. Add yogurt (to your taste - I have no sugar, and any additives). Penetrated the whole mass of the immersion blender.

Pour the cream into a form, I have added strawberry pieces and put into the freezer.

Almond decoys (2 biscuit size 18-20 cm). In a bowl pour the almond flour, powdered sugar (40 g) plain flour. Mix well the dry ingredients with a whisk. Clean and dry the mixer bowl pour in the whites, turn the mixer on minimum speed and whip them a little. Increase the speed and whisk the whites until soft peaks form. Without changing speed, in stages, enter the sugar and whisk the meringue to a state of smooth and shiny structure. When you turn the bowl the meringue does not come out. In two or three steps to the merengue entered the dry ingredients and gently stir with a spatula until they combine. On a baking tray, covered with baking paper using a pastry bag otkryvaem the dough into two circles (18-20 cm). Lightly sprinkle the cakes with powdered sugar (the remaining 10 g) and leave them for 5 minutes. Bake cakes in preheated oven for 15-20 minutes. Let cool on wire rack. Then cut out carefully with a blank heart.

Lemon vanilla mousse: Wash the lemons, remove the zest from one lemon. Squeeze lemon juice 70 and 30 g soak Gelatine in cold water, ratio 1:6. Dissolve in a water bath, do not boil. In a saucepan combine yolks, sugar and lemon juice (70g), grated lemon rind - mix well. Cook the mixture on slow fire until thick, stirring constantly. Cool slightly and add dissolved gelatin. Cool received lemon Kurd to 30-35 degrees.

Pour in the lemon juice and stir. Then add the diced butter, punching blender until smooth. In the bowl of a mixer, beat cold cream until soft peaks form (not frothy). The next step is to add some cream into the cooled Kurd and stir with a spatula until smooth. Then add the remaining whipped cream. Lemon vanilla mousse is ready.

To assemble the cake. On the bottom of the form pour the lemon-vanilla mousse with a thickness of 8 mm. Remove the form in the freezer for 2-3 minutes. Get the form and put on a mousse, compote, then top compote chocolate cream with strawberry pieces. Then distribute again on top of mousse lemon-vanilla, and the last layer is almond decoys. Remove the form in the freezer for 8-12 hours before a complete freeze, so you can then remove the cake without damaging it.

Frozen cake covered with a mirror glaze. Mirror glaze was prepared the same as in the recipe (see link), only with white chocolate and tinted with red dye. http://www.povarenok .ru/recipes/show/135 947/

This cake I made my friend's mother on the 70th anniversary. This cake was a cherry compote, and mousse I made coffee. So, who will cook like a cake, then the ingredients can change to your taste. Bon appetit!