The cake:
250 g biscuits
100 g butter
2 tablespoons sherry
The filling:
250 g cottage cheese
1 small tin condensed milk
2 dl (1 glass) pineapple juice
1 dl (1/2 glass) lemon juice
3 thin jelly leaves (5 g)
The topping:
10-15 Jerte cherries and 2 tablespoons cherry brandy
1/2 pot of cherry jam
Carambola slices

The cake:
Grind the biscuits and mix with the soft butter and the sherry, until getting a wet sand-like texture. Cover a mould with the dough and cook for 10 minutes in the oven at 180ºC.
The filling:
Soak the jelly in cold water for 10 minutes. Drain and melt in 2 tablespoons hot water. Beat together the cheese, the condensed milk, the pineapple and lemon juice and the jelly until getting a homogeneous cream. Fill the cake leaving 1.5 cm for the topping. Store in the fridge until firm.
Topping:
Make the jam lighter with Jerte cherry brandy and cover with it the cake. Put the boned and halved cherries on the top and some carambola slices in the middle.