1 liter of water, bring to a boil. Add sugar (300g.), berries (600 g) and 2 sprigs of mint

Cook for 15 minutes, then remove mint and cool. The syrup separated from the berries and keep

2/3 of the berries and 50 ml of the syrup blend in blender. Cold cream vzbit to strong peaks (be careful not to overdo it, so as not to beat them to the oil). Soak gelatine according to the instructions (14 grams). 100 ml syrup bring to a boil, remove from heat and dissolve gelatin in it. Then the mixture stir in the berry puree. The cream in stages to gently introduce the berry puree, stirring from the bottom up.

The bottom of a split form (diameter 26 cm) lay a parchment. I have cookies long, I cut it by sex. If You have a short, just cut a lot on one side that was in form. Each cookie dipped on one side (without sugar) to the syrup and put it at the side of the form. In the prepared pan place 1/2 of cream mixture, then remaining berries. And again add 1/2 of butter mixture. To close the form with cling film and put for at least 6 hours in the refrigerator. Before serving, the cake can be decorate with additional berries.