Mix flour, salt, and yeast in a bowl and rub in 20g of lard.
Gradually add 300ml of water to form a soft dough that cleans the bowl sides.
Knead dough on a floured surface for 10 minutes and leave to rise until doubled.
Roll the dough into a 20x50cm rectangle about 0.5cm thick.
Layer a third of the remaining lard, butter, fruit, and sugar onto the dough.
Fold the dough into thirds, turn it, and repeat the layering process twice more.
Place dough into a lined 23cm square tin and rise for 30 minutes.
Bake at 220°C for 35 minutes until golden-brown.
Cool slightly before slicing into squares to serve.