Juice compote strain and put in a bowl. Two peaches separate ornaments, and other cut into quarters and mix with apricot jam. The base is cut in the middle of the two. One part is placed in a dish and pour cake with 4 tbsp juice compote. Top put an even layer mixture. Second base is placed on top, without being soaked, pressing lightly. Sprinkle with powdered sugar. Decorate the edge with bits of peaches and cherries separated from the sweet.