1 ready base
500 g sweetened cream
800 g stewed apricots or peaches
60 g gelatin
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The base was cut into two parts with a thickness of about 2 cm. One part is smeared with cream on her rank fruit compote. Was placed on top the second half of the base, which is also smeared with cream and rank, chopped, other fruit compote. To heated juice compote added gelatine, previously dissolved in a little warm water. After cooling the mixture is poured thereto, and the cake was placed in a refrigerator to cool.