For the dough: mix warm milk, yeast, a handful of sugar and flour. Cover and leave in a warm place until the appearance of the foam cap (20-30 minutes)

Hazelnuts coarsely chop with a knife.

In a large bowl mix the flour, chopped hazelnuts, sugar, vanilla sugar, salt and orange zest.

Add yeast mixture, lightly beaten eggs and soft butter.

Mix the viscous, sticky dough. Cover and leave for 1 hour in a warm place.

The strawberry slice, strawberry and marshmallow will leave as is.

Prepare the ramekins-put some oil or zastelil baking paper. I used three small ceramic molds and one large form. Put layers: a layer of dough, a layer of marshmallow with berries (a little push with your hand in the dough) and again a layer of dough. In small molds I got two layers of dough and one layer of berries and marshmallows. In great shape-three layers of dough and two layers of berries and marshmallows. In the end of the form to be filled to 2/3 of its volume. Form with the dough covered and leave in a warm place for the final proofing (30-40 minutes)

Preheat the oven t 190-200 degrees. Bake cakes: small 20-25 minutes, large 30-40 minutes or until tender. Allow the cakes to cool slightly in shape, then take out of the forms, and finally let cool on wire rack, covering with a cloth. Form of cakes get neatly in place berry layer cake may crack.

As for fondant or glaze - in my fridge there is always a supply of sugar fondant, which I am preparing here for this recipe. Sweet I heated on a water bath to a fluid condition and type and quality of the product. http://www.povarenok .ru/recipes/show/948 78/ Why add extra steps in the recipe. And so, fully cooled cakes covered with fondant and decorate to taste with chocolate and candy sprinkles.