Soak cranberries, raisins, prunes, and apricots in hot water for 15–20 minutes.
Drain and pat dry.
Dry-toast cashews, almonds, and walnuts in a pan over low heat until aromatic (not browned).
Cool and chop.
3. Bloom the Gelatin
Sprinkle gelatin over cold water in a small bowl.
Let sit for 10 minutes to absorb.
Warm gently over a double boiler until fully dissolved (avoid boiling).
4. Prepare the Yogurt Filling
Blend cottage cheese, yogurt, and vanilla until smooth.
Mix in the dissolved gelatin.
Fold in the fruit and nut mixture.
5. Assemble the Cake
