Place sponge cake base in a suitable mold. Cut the carrot tops into small pieces and keep them for decoration. Mix curd cheese with carrot heads, whip cream until stiff.
Soak and squeeze the gelatin, let it melt in the warm juice of a lemon
and mix with whipped cream.
Mixture form, spread evenly on sponge cake base.
Stiffen in the refrigerator (takes about 1 hour).
Decorate with whipped cream, carrot head bottoms and fruit each as you like.
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