To prepare products to the test. In about 1/3 of the flour to replace the starch. In this case, the starch is mixed with flour and sifted through a sieve together.

So, sift flour in bowl, make a well and put chopped small cubes of cold butter. Quickly chop everything with a knife into uniform crumbs (you can grind by hand, but in any case it is necessary to do this quickly so the dough is not warmed up). Add sugar, egg yolk, a pinch of salt, vinegar and ice water. Grandma's secret: add to the dough 1 tsp. vinegar - the dough will be more crumbly.

Knead the dough and roll it into a ball, wrap in cling film and put into the refrigerator. Dough comes out a bit, I deliberately weighed, I got 178, to Me this amount was not enough, the cake turned out too thin. I would have slightly increased the number of products.

Here is the products for the filling.

Strawberries wash, remove the stalk. I only had 500g of strawberries and I added cherries. Slice the strawberries into 2 or 4 pieces, depending on size. Small can be left whole.

Form d 20 cm greased and covered with parchment. The dough a little roll out and place on the bottom level. Repeatedly prick the dough with a fork and bake for 15 minutes at a temperature of 200*C. carefully remove the cake, remove the parchment and cool.

Then brush the jam and put layers around the rim of the form.

Soak gelatine in cold water according to the instructions on the package. In the yogurt add sugar and lemon juice. Then dissolve over low heat with constant stirring, cool slightly and combine with the yogurt. The mixture turns liquid, so you need to put it in the fridge and from time to time to stir. Once the mixture starts to thicken, spread it on the cake and put into the refrigerator.

Then the difficulties began. The recipe says: Put the berries in layers on the cream. Mix the juice with the jam, bring to a boil and immediately pour over the berries?!! Don't know how to pour the hot filling into the frozen cream, because it will immediately start to melt. Moreover, the filling was very liquid, even though I had poverella a bit. How much jam the recipe doesn't contain "a Little" a very relative concept! I decided not to risk it. Soaked 12 g of gelatin, dissolve it and mix with the dressing.

When the filling cooled down, I put layers of berries, each layer pouring pouring.

Residue poured on top. Put in the fridge for the final solidification.