Mix cream cheese and sugar, whip cream until stiff, chill. Divide cream cheese into four equal portions, using one per layer. Layer 1:
Soak 4 sheets of gelatin. Stir orange juice into cream cheese, squeeze gelatin, dissolve, mix with 3-4 tbsp orange cream, then stir into remaining cream.
Fold in 1/4 of the cream, spread into a loaf pan lined with plastic wrap, chill about 10 min. Layer 2: Soak 4 sheets of gelatin, sort blueberries, puree, mix with cream cheese.
Squeeze gelatin, dissolve, mix with 3-4 tbsp blueberry cream, then fold into remaining cream.
Fold in 1/4 cream.
Spread blueberry cream on orange layer, chill for approx. 10 min. Layer 3: Soak 4 sheets of gelatin, mix cream cheese, raspberry syrup and lemon juice. Squeeze gelatin, dissolve, mix with 3-4 tbsp raspberry cream, then fold into remaining cream.
Fold in 1/4 cream, spread on blueberry layer and chill for about 10 min. Layer 4: Soak 4 sheets of gelatin, score apricots crosswise, scald, rinse, peel skin. Stone, puree, mix with cream cheese. Squeeze gelatine, dissolve, mix with 3-4 tbsp apricot cream, stir into remaining cream, fold in 1/4 cream, spread on raspberry layer, chill.
Melt butter, crumble rusks and mix with liquid butter.
Spread on the apricot layer, press lightly.
This will make the base after turning out. Chill for approx. 2 hours and turn out.
