Dissolve the yeast and 1/2 tablespoon sugar in water. Allow to rise in a warm place.

Flour chopped with butter (get with the margarine, but I am against artificial fats). Promyat more hands and make the table a mound with a hollow inside. To drive there egg, pour the yeast and add a pinch of salt.

Now the fun part - the kneading! I call it the dough relax. It's so obedient, such a stretch - I rest and relax at this time) First knead the middle of a spoon so the liquid is combined with the flour, and then with your hands. You will see that on the table there will be no crumb - all the dough will absorb.

Detachable form grease with vegetable oil. Roll the dough out to a thickness of approximately 0.5 cm and put into a form.

Prepare the filling. And here's the secret to the dough is cooked: berries need to take frozen or very fresh, so they do not have time to give the juice. Will suit absolutely any. This time I cooked from frozen blueberries and cranberries, 50/50; add to berries 5 tbsp sugar and 2 tbsp. spoons of semolina. Mix well. The amount of sugar can be varied depending on the sweetness of the berries. And berries to take a bigger pie will benefit from this!

Put the frozen filling on the dough and wrap the edges over the berries. Put immediately into a preheated oven. I bake at 210 degrees. 20 minutes. Will see when the cake is well browned, it is possible to get.

Take the finished cake out of the oven, remove the sides and allow to cool slightly. The filling is almost not flowing, and the bottom are uniformly baked. You will love it!