Mix sugar and flour, add butter slices, egg yolks and knead the dough. Roll out. Grease a mold and cover it with flour, put the dough layer and bake in oven until golden crust.

Pour gelatin with a half of cold water or juice, then pour the remaining water or juice, add sugar and cook through until gelatin melts. Cool.

Cut cooled torte into two bases, interlay with the cream. Brush the surface with jam, scatter over berries and chopped fruits, pour with a part of jelly, let firm up, then repeat the instructions with the remaining jelly in some doses.

Refrigerate prepared torte for some hours. Top the torte edges with butter cream.