Dried fruits rinse in water and soak each species in 80 ml of boiling water. Allow to stand for not less than two hours, and it is best to leave in the fridge overnight so they have time to soften properly.

Each type of dried fruit without draining the liquid, add 1 tbsp vegetable oil and sugar, 80 g of cottage cheese and a pinch of vanilla. Grind the mass with a blender. Add 20 g of crushed in a coffee grinder oat flakes and stir. Get a very thick batter, but one that can easily with a spoon spread on the bottom of the form. If some kind of dried fruit the dough is too thick and does not spread, add more a few tablespoons of water until desired consistency.

Evenly spread the dough into the shape of a square measuring 20 by 20 cm greased with a small amount of vegetable oil to the Teflon surface of the tray, silicone Mat or into molds of appropriate size and bake at 180 degrees Celsius for about 30 minutes. Ready cake should be slightly browned, stay gentle, but it is easily removed from the Mat. The cakes of dates and raisins may need more time to bake. Then reduce oven temperature to 160 degrees and dry for another 10-20 minutes. Repeat the same operation with the other dried fruits. You should get 4 Korzh.

Despite the large curd in the composition of cakes, ready-made, it is not felt! Allow the cakes to cool to room temperature, fold them one on another and cut in half into 8 equal rectangles.

Fermented baked milk put in the freezer for about 8 hours, you need to completely freeze. Free frozen yogurt from packaging and place wedges in a sieve which you need to put in large volume, it will drain the whey. Leave at room temperature for 12 hours or if you are not in a hurry, in the fridge for two days. During this time the serum needs to drain and the sieve will have about 550 g very thick and tasty curd.

Whisk the curd of sour milk with honey and vanilla. Try the cream and if you find it savory, add more honey to your liking.

Stack the cakes on top of one another, each promazyvaya cream generously, also cover with cream top and sides of cake.

Any nuts to your liking roughly chop and quickly fry in the pan, they adorn the sides and top of cake. Before serving the cake, I have it has rested a night in the fridge, but I think that this was originally a very moist cake it is not necessary to insist so long!