Whisk eggs with sugar, add flour, mixed with starch, grated thinly carrot and stir up.

Put prepared batter in greased mold, bake for 30-40 minutes over 390°F. cool the biscuit.

Soak gelatin in cold water, then melt in water bath, then cool until room temperature.

Mix cottage cheese with yogurt, sugar, lemon juice and zest.

Whisk cream, mix with lemon-cheese cream and prepared gelatin, leaving a part of cream for the decoration.

Scatter the cream over the biscuit base and refrigerate for 4 hours.

Top prepared torte with whisked cream and fruit slices.