Make base: mix 125 g of soften butter (1 piece), 1+1/2 cups of flour and 2 tablespoons of sugar. Bake 15 minutes (350 F). During this time whip 500 grams of whipping cream (2 cups) with 100 grams (1/2 cup) of powdered sugar. Add gelatin (dissolved in 1/2 cup of hot water or any fruit juice in proportion 1 teaspoon of gelatin on 1 glass of cream, juice and any other liquid. 2 cups of whipping cream + 1 cup of juice = 3 teaspoons of gelatin). Gelatin solution must be cool, when you are adding it to the whipped cream. Also you can add lemon juice (3 tablespoons), so you will get real mascarpone 🙂 Cover the cooled base with creamy mix and put in refrigerator for an hour. At the time open a can of any fruits or berries, cut, mix with gelatin in the same proportion (better previously to dissolve gelatin in hot liquid from the can). Cover cooled fruit mix creamy layer and put in refrigerator for an hour again. The cake is ready!