For the short pastry, knead fat, sugar, flour and egg yolk. Chill for 30 minutes. For the yeast dough, put flour in a bowl and make a depression in the middle. Add yeast, lukewarm milk and 1 tablespoon sugar.
Cover the pre-dough and leave to rise for 20 minutes in a warm place. Melt the fat. Whisk with salt, eggs, egg yolk and remaining sugar. Knead under the pre-dough. (Dough is soft!) Let it rise for another 15 minutes.
Roll out the shortcrust pastry to a round plate (approx. 18 cm Ø) and place on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 8 minutes. Grease a Savarovy tin or springform pan with a tube bottom insert (18 cm Ø), sprinkle with breadcrumbs.
Pour in the yeast dough. Bake at the same temperature for 20 minutes. Leave to stand in the switched off oven for another 10 minutes. Spread the base with the jam and turn the yeast ring over. Sprinkle with liqueur. Wash, clean and quarter the strawberries.
Bring juice and wine to the boil, mix with vanillin sugar and orange juice. Bind with mixed cornstarch. Fold in strawberries and fill into the yeast ring. Dust with icing sugar and decorate with carambola and kiwi slices and strawberries.
Results in about 12 pieces.