How to cook
Beat the eggs with the sugar into a fluffy cream. Add the sifted flour and stir carefully with a spatula. Bake the layer in a cake form with baking paper at 356°F (180 °C) for about 15-20 min. Leave it to cool.
Soak the gelatin in 3 1/3 tbsp (50 ml) cold water. Beat the confectionery cream with the powdered sugar (don't overdo it). To it add the sour cream, yoghurt and gelatin that you've melted in a water bath. Stir well. Put the layer in a 10 cake form with removable sides.
Syrup it lightly, sprinkle with some of the fruits, cover with a bit of the cream, put fruits again and finish off with cream. Smooth it out on top and leave it in the fridge overnight. Next, prepare the gelatin layer by mixing the blackberry juice and the gelatin (that you prepared earlier).
Optionally, you can enhance the color by adding food dye. Cut the strawberries into pieces and distribute them on top of the cake. Pour the blackberry juice on top. Put it back in the fridge for a few hours. Transfer the cake to a suitable plate and decorate as desired.