The amount of ingredients stated on the form with a diameter of 23 cm so, eggs, sugar, salt and flour will bake a cake. Eggs, divide the yolk and white. The yolk with half the sugar rubs white and mix with the sifted flour, the whites with a pinch of salt whisk until the appearance of abundant foam, then put the remaining sugar and whisk until stable peaks. Combine in a few receptions whites with the yolk-flour mixture and pour in the form, the bottom of which is greased and floured. The walls of the mould I don't lubricate that biscuit like "climbed" to the top) Bake at 170*C until dry matches.

While baked cake, make cream and jelly. With pineapple drained the fluid and put in the gelatine to swell. For the cream in a blender, combine cottage cheese, sour cream, condensed milk and vanilla. We shake up here is such a homogeneous mass.

This is my raspberry ripe)))). Brag. The most beautiful berries postpone for decoration, the rest is sent to the blender.)

The Bank had 8 goals of the pineapple. 3 of them set aside for decoration, the rest cut into cubes. Divide the cream in half. In one half, add the raspberries, the other - pineapple.

Ready the cooled cake cut into 4 thin layers. On the bottom put half of the cream with the pineapple, next almost all of the cream with raspberries (leave just a teaspoon for top of cake), followed by the remaining cream with pineapple and the last cake grease with a thin layer of cream with raspberries. Truncated) Syrup with gelatin heated to dissolve the gelatin. I somehow was not enough syrup, so I added a tablespoon of sugar and a few tablespoons of water.

Top cake decorate with the remaining pineapple and raspberries, pour Jell-o cups in the fridge for a few hours. All the cake is ready). He is very gentle and moderately sweet, and the combination of cream cheese and fresh fruit - that's really something))) Bon APPETIT)))