Preheat oven to 350ºF.

In a mini food processor, place 1 cup einkorn flour, 1 tablespoon sugar and 1/4 teaspoon salt. Pulse once or twice to combine.

Add 4 tablespoons of chopped butter, 1 tablespoon sour cream and 1/2 teaspoon of vanilla. Pulse several times, until the dough starts to come together.

Spread the dough in an 8 inch cake pan with removable sides, poke with a fork several times. Bake for 12-15 minutes.

Blend yogurt (or kefir), farmers cheese, maple syrup, lemon juice and vanilla. Leave in the blender.

Using a hand or stand mixer, whip cream until stiff peaks form.

In a small sauce pan, whisk together 1.5 tablespoon of gelatin and 1/3 cup water. Add 4 tablespoons of milk, turn on low heat. Allow gelatin to just melt, remove from heat at once.

Add gelatin liquid to the blender and pulse a couple of times to incorporate.

Gently transfer the blender content into the bowl of whipped cream; fold with a spatula. Don't over mix.

Pour onto the crust. Refrigerate for 2-3 hours, or until firm.

In a small sauce pan, combine 1 tablespoon of gelatin with 1/4 cup water. Simmer until gelatin melts.

Add gelatin liquid to pureed fruit or berries, whisk well. Pour on top of the white layer. Refrigerate until firm.