Eggs vzbit in a solid foam with a pinch of salt and sugar. Carefully pour the sifted flour.

Pour the batter into the form and leveled. Bake until Golden brown at 180. Ready cake remove from the pan and allow to cool.

Gelatin 1,5 tbsp dissolve in milk. Milk with gelatin heat to dissolve gelatin. Mix the cottage cheese, milk, gelatin, sugar to taste and whisk immersion blender. Get curd mass. Stir the nuts in it, dried apricots and candied fruits.

Round bowl covered with foil (this is necessary in order to make it easier to remove the cake). Sponge cake cut into 8 triangles elongated shape. The height of the triangle should equal the length from center of bowl to edge. To shoot in the bowl with their pointed ends toward the center. Thus should cover the entire bowl with sponge cake without cracks. Liquor can be diluted with water 1: 1 impregnate a biscuit. Put the cottage cheese in a salad bowl lined with sponge cake, and put a few hours in the refrigerator before full hardening of the mass.

The pumpkin puree add cinnamon, sugar to taste, gelatin and 1.5 tbsp and mix well. Well heat on the stove (low heat), stirring occasionally. As soon as the first bubbles, turn off and another minute to prevent it.

When curd in the cake hardens, remove the cake from the bowl, flipping it over on a plate. On top of the cake to distribute pumpkin puree.