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1
Bake a sponge cake according to box directions, or beat eggs and sugar using mixer, add baking powder and flour, mix again and bake.
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2
Mix 2 packs (about 2 tbsp) of gelatine with 1 cup of water and leave standing for 30-40 minute Warm the mixture up without boiling, and then let it cool down.
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3
In a meantime, beat the cream cheese with 1 cup of sugar with mixer until sugar dissolves, and then mix it with gelatine liquid.
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4
Prepare Jello to directions, adding 1 pack of gelatine to the jello mixture (so it will hold better) or you can use special gelatine made for cakes.
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5
Line the cake pan with plastic wrap.
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6
Arrange sliced fruits to your liking.
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7
Pour Jello mixture over and let it stand until it gets stiff.
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8
Slice up the sponge cake into small cubes, and arrange cubes into 1 layer over the fruit/jello layer.
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9
Pour some of the creamcheese mixture to cover the sponge cubes.
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10
Repeat the sponge and then creamchese layer until no more spongecake left.
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11
Put a plate on top, put smth heavy for pressure and leave in the fridge overnight.
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12
In the morning, remove plate, put a cake board on top, turn it over, remove the pan and wrap and enjoy.
