To prepare the cake I used a glass having a capacity of 250 ml. so you should first soak the gelatine a glass of milk and leave to swell, 30 minutes. Then dissolve gelatin over low heat and combine with two cups of warm milk. Raisins pour boiling water for 20 minutes, then rinse and dry. Nuts chop with a knife. Cottage cheese with sour cream and sugar punch in a blender, add the vanilla sugar.

Cottage cheese mixed with raisins, nuts and add milk with gelatin. All knead well and put into the refrigerator until use. Prepare the fruits: mandarins to clean, disassemble into slices, kiwi cut into slices from canned fruit drain syrup and slice the desired number of pieces or slices. At this preliminary stage is completed.

Now collect the cake. Get it pretty high, so the conventional split mold with a diameter of 23 cm is better to increase. I fitted a strip of cardboard with plastic wrap. So, spread the bottom slices of a Mandarin cover them with the cheese mass.

The next layer is slices of kiwi. They also pour the curd mass.

Then the peaches - cheese...

... and pineapples - cheese. Fruit should not be piled too tightly to the cake better frozen. Repeat layers of fruit even once, the top layer pour the remaining pineapple with cheese and put the cake in the fridge for a few hours and preferably overnight.

So, this was the cake after solidification. Decorate as desired.

I sprinkled chocolate chips and decorated with beads.