For the dough whisk the butter (room temperature) and sugar. Add eggs, whisk. Add flour, shredded lemon zest, and a pinch of salt. The result is a fairly liquid batter, pour it into the form, greased, and bake in a moderately preheated oven for 40 minutes.

The resulting biscuits cut into 2 – 3 layers.

For the cream whisk the cream cheese and jam, and then spoon the sour cream was added to obtain a light cream.

Now the recipe is in the recipe. So to harvest the strawberries, I learned from my grandmother. Take 1 kg strawberries, 1 kg 200 g of sugar. Grind the strawberries with a blender or processor (grandma makes it with a wooden pestle), Mix with sugar and leave to stand at room temperature for half an hour so that the sugar is dissolved. Then take the banks, warmed by steam, and pour the strawberry-sugar mixture on banks. Cover with a lid. The only minus – it is necessary to store in the refrigerator. Until November is fine, longer has never left. So, I instead took jam this strawberry.

Cakes how should we impregnate with syrup or any juice, well add the brandy or liqueur. Chocolate grind on a grater or in a food processor. Then coat the cakes with cream, cream on top pour some chocolate.

The top layer I missed cream, sprinkled chocolate around the edges and in the middle poured another few spoons of his strawberry harvesting. This has turned into a cake. Bon appetit!