MELBA COLD CAKE

INGREDIENTS FOR THE BOTTOM:

170 g butter biscuits, ground
50 g butter, melted
INGREDIENTS FOR CHEESE MASS:

500 g of semi-fat cottage cheese, ground three times
400 g homogenized vanilla cheese
3 tablespoons powdered sugar
1 teaspoon sugar with vanilla or extract
4 teaspoons of gelatin
1/3 cup water
FRUIT LAYER INGREDIENTS:

3 peaches or nectarines
approx. 300 g strawberries
2 x peach jelly
600 ml hot water
Cake tin on avg. 22-24 cm lined with baking paper. Mix the ground biscuits thoroughly with melted butter. We put biscuits on the bottom and press to the bottom. We put in the preparation of the mass in the fridge.
We mix the cottage cheese together with the cheese, sifted powdered sugar and vanilla sugar. Pour gelatin with water and leave for about 5 minutes to swell. Then heat for a while e.g. in the microwave. Mix until dissolved and leave to cool. Mixing slowly pour gelatin. The finished mass is put on biscuits and put in the fridge.
We dissolve jellies in hot water and let it cool. Cut the peaches or nectarines into slices. Strawberries into pieces. We put on the cut cheese mass and pour a slightly solidifying jelly. We put in the fridge for several hours.