Preheat the oven to 180 C. In a small pot melt the butter. In a separate bowl mix the cream the feta cheese, sugar, yogurt, grated lemon peel and its juice, beaten eggs, cornstarch. Add the melted but not hot butter and mix. Heat the cream and put thyme in it for 15 minutes. Filter and mix the cream with the egg mixture. Drain the pineapple juice from him and cut it into small cubes. Fry them in the court in which you melt the butter until golden. Once cool, add them to the mixture. Greased form and Flour Cake (with waving walls) and pour the mixture. Bake for 40-45 minutes at 180 C. Meanwhile soak gelatin in cold water for 10 minutes. Put juice compote to warm and melt the gelatin in it well wrung out of the water. Once you have baked the cake allow it to cool and lubricate with pineapple gelatin. Allow to harden, then cut into pieces and serve. * Optional instead of pineapple gelatin can pour the cake with cherry syrup or cherry. * I think three gelatine leaves are about 3-5 g, and the can may be average or less ( 350-560 g) - taste. If you prefer more predominant pineapple can put more.