Blend until smooth the cottage cheese, eggs, sugar, sour cream, cornstarch, a pinch of salt and a pinch of vanillin.

Pour the mixture into a tin and bake at 175°C for 40-50 minutes. Remove and let cool.

Soak the gelatin in cold water ahead of time. Bring the cherries with sugar to a boil and cook for two to three minutes.

Remove from the heat, let cool for a couple of minutes, and stir in the swollen gelatin. Let the jelly cool.

Place the berries on the casserole first, then pour the liquid over them. Chill in the fridge until set.