The cake is BELOOOOW! First, make a shortbread dough: flour + 100g sugar + margarine + salt + 1/2 sachet of vanilla and half the zest. The finished dough roll into a ball, wrap in cling film and put in the fridge for an hour. After an hour divide the dough in half, roll out two layers(this is best done directly on the baking paper, then it is easier to transfer to the form). Bake the first cake in heated to 200*oven for 8-10 minutes. The second layer notch cut out hearts(or flowers or...) and move to the form, and also bake for 8-10 minutes. The form must be with the split bumpers. Cakes leave on baking paper to cool down!, otherwise it will break.

While the dough was Chilling, I made the cream. First boil thick rice porridge (milk, sugar, rice and 1/2 sachet of vanilla sugar). Soak gelatine in cold water, then squeeze and add to the FINISHED porridge. Stir until dissolved gelatin. Then add the cheese and remaining zest. Peaches cut into slices and send to the same(in cereal cream). Allow to cool slightly.

This peaches and cherries to cream.

Now collect the cake: in the shape with split sides put the first cake, it is a little warm cream(whole), the cream - cherry pressed her into the cream, and finally, our shaped cake. Put something flat on top of a LIGHT load and in the cold.

After an hour take out the form with the cake out of the fridge, sprinkle with powdered sugar on top, and hearts filled with marmalade(slightly warmed in microwelle to better lay down) - alternating red and yellow heart.

The marmalade should be thick, not to spread.

Again sent the cake in the fridge for a few hours, preferably overnight. When the cream hardens, holding the knife between the wall forms and the cake, squeeze the side and take out the cake. The sides you can sprinkle coconut flakes or powdered sugar. This has turned into a cake-pie!

Juicy and tender,

not to say that cream of rice cereal.

And removed the hearts, I also baked and decorated.