|Gelatin||1 Tablespoon (1 Envelope)|
|Powdered sugar||1 Cup (16 tbs)|
|Cornflour||1 1⁄2 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Orange rind||1⁄2 Teaspoon|
|Cottage cheese||400 Gram (From 2 Liters Milk)|
|Cream||200 Gram (2/3 To 3/4 Cup)|
|Peeled orange sections||1⁄4 Cup (4 tbs)|
|Peach slices/Pineapple slices||1⁄4 Cup (4 tbs)|
|Glazed cherries||1⁄4 Cup (4 tbs)|
|Biscuit crumbs||1⁄4 Cup (4 tbs)|
|Vanilla||2 Drop (Few Drops Required)|
Soak gelatine in water for five minutes.
Combine sugar, gelatine, salt, cornflour and orange juice in the top of a double boiler.
Place over boiling water.
Cook on low heat until gelatine and sugar are dissolved.
Pour the mixture in a bowl and place it in a basin of ice.
Stir frequently as the gelatine mixture sets.
When it is partially set, add cottage cheese (crumble with hands or grate the cottage cheese before adding to the gelatine mixture).
Add essence and orange rind.
Beat cream until thick and fold in the gelatine mixture.
Rinse a cake pan with cold water and pour the gelatine mixture in it.
Leave to set in the refrigerator for three hours.
Unmould on a serving plate.
Arrange slices of peach on the top of the cake; place cherries in between.
Gently press biscuit crumbs on the sides.
Keep in refrigerator till time to serve.