Cottage cheese filled jelly-roll

A simple but elegant dessert, this one uses the Hungarian standard cottage cheese, which is not the chunky, nut rather like the whipped one. Almost Ricotta like.
The final product is a very light and fruity cake, sure to impress any guest.

Ingredients
Jelly roll:
4 eggs
4 tbsp flour
3.5 tbsp sugar
1tbsp baking powder
red fruit jam or marmalade

Filling:
1/2 pound (250g) cottage cheese
2 tbsp rum
1/5 pound (100g) icing sugar
1/5 cup (50mL) peach juice
10g (one packet) gelatin powder
4/5 cup (200mL) cream, whipped
a few slices of canned peaches, drained well

Preparation
Butter and flour a 9x11 inch baking shape. Preheat the oven to 400F. Separate the four eggs into two bowls. Mix the egg yolks with the sugar until white and fluffy. Sift the flour with the baking powder on top. Mix till smooth. Beat the egg whites until it becomes a solid foam. Fold it carefully into the yolk mixture.
Pour into the baking shape and bake till golden brown. When done, move onto a slightly wet, non-fluffy kitchen cloth and roll up while still warm.

When it cooled down, unroll and spread with jam. Roll it back up and cool it in the fridge covered with plastic wrap.
When it's cool, line a round-bottom loaf pan with aluminum foil, with enough hanging over the edge to later cover the top. Slice the jelly roll into 1/4 inch slices and use them to line the baking shape.
Now it's time to make the filling. Mix the cottage cheese, sugar and rum until smooth. Dissolve the gelatin in the peach juice, heating and stirring till clear. Mix together the cottage cheese mix, the gelatin solution and the whipped cream.

Pour into the jelly-roll-lined shape. Distribute evenly and press drained slices of canned peach into the filling. Cover the top with the remaining jelly roll slices and then with aluminum foil. Allow to rest overnight.
On the next day, uncover and flip onto a cake cutting board. Carefully peel off the aluminum foil. Slice and serve.

Bon appetit!