Knead short dough of flour, butter, 2 tablespoons of sugar, one egg and baking powder. Place the dough in a refridgerator.
Divide the dough into two parts, roll each into a round shape. Bake them for 10 minutes at 400oF (200oC).
Beat the cream up with sugar powder and add half of assorted berries.
Boil the cherry juice with the rest of the sugar, add starch, diluted in water and melted gelatin. Mix it with beaten up cream.
Coat one scone of the cake with jam, place another scone on it and press a little. Top the cake with the prepared cream, level the surface, decorate with the rest of assorted berries.
Keep the cake in a refridgerator for 2 hours.
