In warm milk dissolve 1 tsp of sugar, add the yeast packet of the universal "Dr. Oetker". When the yeast will rise a strong froth, knead the dough - add the remaining sugar, salt, add beaten eggs, sour cream, sifted flour, vanilla sugar.

Carefully mix everything and add the softened butter. Knead the dough until it is elastic, it should be soft and not thick, do not add flour. But since flour is different and the dough seems watery, add a little. Ready dough leave to rise in a warm place, covered with a towel. After 40 minutes it had risen, sprinkle the surface a little vegetable oil and ebonite it, roll it into a ball and leave for a further upswing. The dough should be in a warm room without drafts! After 30-40 minutes, well risen dough, put in the prepared form, which grease oil, sprinkle flour (if you want the bottom to lay the oiled baking paper).

Preheat oven to 180 degrees, put it coming in the form dough and bake for 30 minutes, reduce oven temperature to 150 and continue to bake for another 20 minutes, trying to "dry splinter". If the splinter is dry, remove the pan from the oven. A little cooled, leave on the grill+a towel for the final cooling.

The cooled cake cut into two parts (if there is a desire on three but then increase the products for cream).

I threw the mashed berries with water and boil 1 minute, cool. The top of both cakes soaked in syrup. I did it with a brush.

When syrup is absorbed, pour another on the lower layer, it is necessary to impregnate abundantly the top.

Prepare the cream: butter room temperature beat until fluffy status gradually add condensed milk. The cream should be smooth, glossy. Now add the fruit puree and stir. Spread cream on bottom cake layer, evenly distributed over the entire surface, cover the top.

Cook the jelly according to the method of preparation on the package.

At the top Korzh put the strawberry (I its pre-thawed and squeeze out the juice) if berries are large you can cut, spread across the surface, pour on top of jelly, trying to pour all of the berries. Put them in the cold until fully cured jelly.

Whip the cream until thick, gradually powdering the powdered sugar and vanilla sugar, whisk until "strong peaks".

Remove from the refrigerator cake and decorate with whipped cream, "under the snow". Before filing on the table stored in the fridge.