Beat the whites. Beat egg yolks with sugar. To combine yolks and whites, add flour and starch, again all beat well. On the bottom of the form to lay baking paper, pour the batter. Bake in a preheated 200* oven for 15 minutes. The cake is not out of form until cool!

Prepare gelatin as instructed on the packaging (instead of water I have taken cherry juice, so the gelatin pink). In the curd add sugar, lemon zest (I had ready - Citro-pot), mix. 2 tablespoons of cottage cheese add in the warm gelatin, stir and pour in the rest of the cheese. Cream beat with fixative cream. Mix cheese and a creamy mass, put on the cold.

On the cooled cake, without removing it from the form with the bezel, to put some cherries on them - starting to congeal cottage cheese-butter cream, flatten with a knife or spoon, put the cold. Fruit peel, cut into. Symmetrically lay out slices of fruit cake, leaving the middle about 1 cm wide strip without fruit. Cook jelly to fill the fruits gently pour in the fruit.

To put the cake overnight in the refrigerator. When I made this cake for the first time, rushed to remove the rim from the form, and not frozen until the end of the cream "floated". It was delicious, but was not "commodity" type. Taught by bitter experience, kept the cake in the cold all night.

In the morning cut the cake in half, to deploy semicircles opposite side to each other, like the wings of a butterfly. Torso you can, of course, bake separately and I made gingerbread. The sides of the slices and sprinkle grated coconut.

Very light fruit cake. Help yourself!

Congratulations, dear! Spring has come!