Preparation of the base: see cinnamon cake . Preparation of dairy layer: Mix yogurt with powdered sugar and vanilla. Soaked in water, gelatin is melted in a water bath and cooled to yoghurt and stirred again. Finished base is placed in the appropriate form with the pendulum bottom and closes it. If necessary, it may be removed poizrezhe to fit the bottom in the case that it is baked directly in the base form. Finished base pour milk mixture and leave in the fridge to harden. Preparation of fruit layer: Fruits of the compote drain the juice and cut into thin slices. Juice Boil sugar and 500 ml water. Pre-soaked gelatin in 1/2 cup Water was poured into the hot but not boiling juice and stirred until dissolved. On a tight first layer rank fruit compote can and combined with fresh fruit and pour gently chilled juice compote. Put it in the fridge for 1-2 hours to set. Optional can be syrupy first test base with syrup made from 1 cup water, 1/2 cup 1 sugar and vanilla.