How to make
Put the gelatin to swell in cold water for 20-30 minutes. Drain the juice from the compote fruits well. Put the juice in a pot to boil a bit with the sugar, cut the fruits as needed.
In a cake form or deep pan, start to arrange the biscuits on the bottom and along the edges, place fruits between and on top of them and repeat until out of products. Once the gelatin swells nicely, melt it gently on the stove and mix it with the hot compote juice until dissolved (do not boil the juice).
Then carefully pour the liquid into the tray or cake form and put it to tighten for 4-5 hours in the refrigerator. Before serving, dip the tray briefly in hot water and invert the jelly cake onto a platter.
