For the base, you need 300 g of ground biscuits, 150 g of butter or margarine and 50-100 ml of the desired juice or milk.
FILLING:
You need a combination of 500 g of cream cheese (eg Philadelphia, abc or mascarpone), 300 ml of sweet cream, 100 ml of milk, 200 g of powdered sugar and 1 bag of gelatin.
For the fruit layer, you need 500 g of various fruits such as raspberries, cherries, strawberries and blackberries along with 200 ml of water, 3 packets of vanilla sugar, 3 tablespoons of sugar and 1 bag of gelatin.
Access to preparation:
For the base, mix crushed biscuits with melted butter and juice. Press the mixture firmly into the bottom of a 26 cm mold. When we start preparing the filling, make sure it stays chilled in the refrigerator.
To make the filling, mix powdered sugar with cream cheese and mix well. Slowly mix the cheese into the whipped cream, beating until you get a velvety consistency. Then add the previously prepared gelatin mixture according to the instructions on the package and dissolve it in 100 ml of milk. Pigweed.
After placing the cake base, spread it evenly and leave it in the refrigerator to set. To make the fruit layer, combine the fruit, water, vanilla extract and sugar in a saucepan and bring to a boil. Once it boils, continue cooking for another 5 minutes.
After removing from the heat, stir in the gelatin that you previously prepared according to the attached instructions. Leave to cool before spreading it evenly over the filling. Put it back in the fridge to set the fruit layer.
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