Sifted flour with baking powder pulverize crumbs with sugar and the chopped butter. Add the egg and mix a smooth dough, which is left in the fridge for a while. The dough is spread into a greased with butter a baking dish with a diameter of 28 cm. Prick with a fork here and there and bake about 15 minutes in preheated oven at 200 C. The baked base is removed from the mold and once cool put in a serving plate or cake is assembled in the form itself. Prepare is the biscuit dough. Eggs mix to foam. Add sugar and vanilla and stirring continued for 3-4 minutes Sift the flour with the baking powder and add to the egg mixture. Well mixed dough is poured in a form previously covered with oiled paper of the same diameter and bake 25-30 minutes in preheated oven at 180 C. Bake the base turns and releases the paper, cut across the middle into two parts. The sugar and gelatin were dissolved in the heated apple juice. Add thawed fruit (such of them remain few for decoration). The mixture was stirred, poured onto the oily base and was coated with one of the biscuit bases. Allow to cool. Prepare the cream. Soak the gelatine in a little cold water. Once swell, is melted in a water bath and allow it to cool. The cottage cheese mix well with the sugar, lemon juice and pineapple juice. Add shattered separate cream and gelatin. Half of the cream is poured over the biscuit base. Top ranks of cut pineapple chunks (as again leave for decoration) and cover with a second base. Pour it on the rest of the cream and smoothed. Cake remains for 3 hours in the refrigerator. Then released from the mold and the walls smeared with whipped cream with powdered sugar and decorate the top with slices of orange, kiwi, pineapple pieces and separated berries. At the end sprinkle with chopped almonds. Fruits may be fresh.