For the dough: flour 224, 24 sugar, butter 14, yeast 4, 4 salt, water 110; For the jelly: 205 sugar, agar 6, water 100; For the filling: apples, pears, peaches, 659; 12 flour, refined vegetable oil for greasing forms 3, eggs for grease product 8. Output 1 kg (2 pcs.).
Yeast dough to cook sponge method. Divide the finished dough into pieces weighing 200 grams, roll into a ball form and after 5 minutes with a rolling pin to roll out a round cake thickness 0.4-0.6 cm.
Put the cake in the form of a greased, so that the edges of the cake covered from the inside edge of the form. Forms can be smooth or corrugated edges, diameter 23.5 cm, height edges 4.5 cm.
The dough is laid into a mold and leave for proofer; 20-30 minutes to grease eggs, pierce in several places stick, bake for 15-20 minutes at 215-225 ° and then cooled.
Prepared apples, pears and peaches cut into lobules or slices, mix with sugar, intended for the jelly and leave for 3-4 hours for saturation of fruits with sugar and separate the juice.
For the preparation of agar jelly wash, add water and cook at a rate of 5-8 minutes until completely dissolved, strain, cool slightly, add the juice from fruits and fruit nicely put on the cake.
When the jelly to cool and make a little stringy, pour the cake so many jelly to the cake weight was 500 g