Bake the biscuit. For this all components good beat with a mixer and pour in the form greased with margarine and sprinkled with breadcrumbs. Bake at a temperature of 175-200 degrees until tender.

Prepare the cream. To do this, RUB the yolks with sugar, add milk and while stirring bring to a boil. As the cream boils remove from heat and add in it few drops of lemon juice (you can lim.acid). give the cream to cool. The syrup from the peaches put the gelatin and while stirring heat until dissolved.

Pour the cooled cream into gelatin (not Vice versa). Add the cottage cheese and whipped cream with a top coat. Still just a good beat with a mixer and divide into two parts in one part add cocoa. Biscuit spread in a split mold. On it lay the peaches. Now alternately put white and brown the cheese mass.

Then send the cake in the fridge overnight to solidify.