To prepare fruit puree. Peach and pear peel, remove pits, cut into small pieces and in a blender to make puree. With half of the lemon on a fine grater to remove the zest, squeeze juice. Soak gelatine in a little water, when the swell - dissolve in a water bath.

To combine fruit puree, lemon juice, zest, powdered sugar and vanilla sugar. Powdered sugar you can put more stuffing turned sour because of the lemon. In the dissolved gelatin, add 2 tablespoons of the fruit puree and stir to combine with the rest of puree.

Add cheese

and stir gently to remove for a while in the fridge until light thick.

The bottom of a large bowl covered with cling film. Rolls cut into slices, thickness 1 cm. I took apricot filling. Put them bottom and walls form, part of the slices to leave the bottom of the cake. In the gaps, you can put the pieces of peach.

Whip the cream, carefully enter in poluzaschity cream.

Canned peaches cut into small pieces, add to cream, stir gently.

Put the cream in a bowl on top of the rolls.

Cover with remaining rolls, food film and put to solidify in the refrigerator, preferably overnight. Before submitting the form, cover with a plate and carefully flip the cake, remove plastic wrap. Garnish with fresh apricots and strawberries.

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