Gluten-free fruit dessert with cottage cheese filling

1. Beat eggs with powdered sugar, add milk, oil and finally the Cake mix. Pour the dough onto a greased baking sheet covered with Cake Mix. Bake at 175°C until golden.
2. In a small bowl, let the gelatin swell with water for 10 minutes. Whip the whipped cream in a tall container, mix in sour cream or cottage cheese mixed with vanillin sugar. Sweeten to taste with powdered sugar. Then heat the swollen gelatin in the microwave and stir until the crystals dissolve. Immediately beat the cream filling with an electric mixer.
3. Pour half of the filling onto the cooled body, arrange the fruit and cover with the other part of the filling. Put in the refrigerator for about 1-2 hours to harden.
4. Finally, we prepare the fruit jelly. Mix water or fruit juice with syrup and boil 2/3 with granulated sugar. Mix Golden Creams in 1/3 of the liquid and pour into the boiling juice. Cook for about 3 minutes, stirring constantly, until the jelly starts to harden. Set aside and slowly pour onto the cooled cake filling with a spoon or ladle. Let it harden again in the refrigerator.