For the dough: in the bowl of CPS is to pour the milk, add salt, sugar, egg and softened butter. Pour the flour and yeast. Enable the Dough once the kneading, the dough immediately take out and put into the fridge for 4 hours, possible more. If kneading by hand: in warm milk to dissolve the sugar and salt, add the egg and softened butter. Mix well. Gradually add all the flour and yeast, and knead the dough. Roll the dough into a ball, wrap in plastic wrap and clean up for 4 hours in the refrigerator.

Cherries and raspberries blend.

In a saucepan pour water, add sugar and berry puree, put on fire and bring to boil. Apples cleaned, remove the core and plunge into boiling compote. Cook until soft apples. Remove the apples and allow them to cool down.

Berry compote to drain. Jelly soak in cold water for 10 minutes. Dissolve jello in hot fruit compote. Remove and cool in refrigerator for 1 hour.

The dough is ready, remove from refrigerator and release from the film.

Pinch off piece of dough the size of a ball for tennis, roll out the fondant thinly and put in greased with butter molds, trim overhanging edges.

In the dough to put apples. Bake in a preheated 180 degrees oven for about 20-25 minutes.

Finished cakes cool completely and pour the prepared jelly, put into the refrigerator until complete gelation. To serve chilled. Bon appetit!