Here our products. Top - for the dough, and the bottom for the stuffing. Immediately stipulate that in the original recipe instead of cherries were taken raspberries, but I only found frozen seedless cherries, so my version is slightly different. We begin our preparation with the test.

Sift the flour, add the powdered sugar and salt. Mix everything together and add the butter. All mix until a crumbly consistency. Not quite sand, but pieces.

Now pay attention to the baking dish. The dough will be sandy and very fragile, so you need a form with removable bottom, so as not to damage our billet. Grease it with oil and then lay out our dough, gently crush it and creating the sides with a height of about 4 cm. In fact it all depends on how much you have dough in the form and depends on what high you want the cake. I have about 4 cm. To a smooth surface, you can flatten the dough in the shape of a large spoon. Then with a fork lightly pierce the dough. Note, puncturing it completely is not necessary, only on the surface. Then cover with film and put in refrigerator for 15 minutes. At this time I have put in order the working place, turn the oven on 220 degrees and start preparing the filling.

For this I took the frozen berries (note that the berries were seedless, if it's cherry, and no sugar, this is very important) and put them in the microwave for three minutes, until they melt. You have it may take more or less time depending on the type of berries and the power of the microwave. Then on a fine grater I started to grind the cherries to get rid of the rind and chop the flesh. When done, I strained again through cheesecloth, the pulp and the peel, because it left a lot of juice. The original recipe used a sieve through which it is triturated raspberries into pulp. I didn't have one, and I make do with what was at hand.

Then we put our form in the oven for 13-15 minutes. It took me 13 minutes exactly and let it cool down COMPLETELY test! At this time, in the microwave I melted the chocolate which I had: "Alenka" and "Inspiration". About 150 grams. Then got out of shape already fully cooled cake. If you have cracks on the edges - nothing to worry about. We cover it with chocolate to seal the arisen cracks and to create a resistant coating, because when we're filled with stuffing, the dough for moisture to become soft and crumble, and chocolate will protect the dough. After coating, put the cake in the refrigerator so that the chocolate has completely hardened.

While the cake comes to full readiness, we continue cooking our stuffing. In our flesh we add sugar and jam. I got the cherry, you can experiment if you want a more diluted cherry flavor. Then put it on the stove and bring to a boil. At this time, dissolve gelatin, put it in the microwave for 7-10 seconds until it is completely dissolved but do not boil!

When our cherry jam already sapodillas, we add to it the lemon juice and gelatin and mix everything together and put in refrigerator until the jelly will begin to harden.

At this time we wash the strawberries and cut into small slices. Get our jelly, which has already started to congeal, and mix all together. I have hurt hand, so as not to damage the slices.

And finally the final step. We fill our cake this amazing filling.