Pound cereal breads and stir them with butter and 2 tablespoons of sugar. Cover a ring mold with oilpaper and put the mass into it.

Mix the rest of sugar with all cottage cheese and vanillin. Dissolve gelatin in lemon juice and add it to cottage cheese cream. Whip cream and add to cottage cheese cream. Wash strawberry, raspberry and bilberry. Cut strawberry into halves, reserve several whole berries for topping.

Put 6 tablespoons of cottage cheese cream into a piping tube. Spread the cake with ½ cheese cream, place berries an the rest of the cream over there. Top the cake with the cream and refrigerate for 4 hours. Top with berries and cut pistachios.