1. Thoroughly mix the sifted flour, baking powder, sugar and lemon zest. 2. Add the soft butter, gently grind with the flour mixture. Slowly pour in the ice water until a smooth, elastic, not stick to hands dough. 3. Form a ball, wrap with cling film and put into the refrigerator for 40 minutes. 4. Roll out the dough, place it in a round shape, trim with scissors the edge. Lightly glue (harder to press with your fingers) the edges of the dough to the edge of the shape that the dough is not compressed on the edges when baking.

5. Put the dough on the baking paper and sprinkle on the beans (peas). Put in a preheated 210°C oven for 10 minutes.

6. Remove the paper and beans (peas) and cook for another 5 minutes. Remove from the oven and cool.

7. Take a large bowl and in it whisk until smooth the cottage cheese. Then add the flour and zest and again beat with a mixer. Add the eggs (one per serving), beating well after each addition. 8. Pour the cream and sugar, again a good beat with a mixer.

9. Pour cheese mass in the form, on top of a base of dough. 10. Put in a preheated 150°C oven, covering the edge of cake with foil to avoid burning. Cook 1 hour 35 minutes, or until the cake will become dense.

11. Cool. Meanwhile, dissolve jelly and put into the freezer, so it's a little seized, BUT don't forget it. 12. Slice the strawberries and decorate the top of cake.

13. Using scissors to remove the excess of edge, in the middle of the cake put the jelly. 14. The finished dish is put into the refrigerator to cheese part of the cake became dense and the jelly finally froze.

Bon appetit!