Chop the fruits finely and arrange half of them at the bottom of a cake form.
Make the white cream: 1st dissolve the gelatin in 3 1/3 tbsp (50 mL) cold water, wait for it to bubble and put it in the microwave for a few seconds or melt it in a water bath.
In a bowl, put the strained yoghurt and honey, add the gelatin, stir once again to get a homogeneous mixture. Pour this mixture into the cake form on top of the fruits. Put it in the freezer for 20 min. to harden.
In the meantime, make the brown cream. In a separate bowl, beat the pudding with the milk and powdered sugar according to package directions. Use as much milk as the directions say.
Dissolve the gelatin in the same way as with the white cream and add it, stir once again.
Take the cake out, it should be hardened by now, arrange the wafers on top of the white cream and put the remaining fruits between the wafers. Pour the brown mixture on top of the fruits and wafers.
Put the prepared cake in the fridge for at least 4 hours for the gelatin to harden. Once the cake jellies, invert it onto a platter or plate.
Note: Here I used mini chocolate square wafers, you can use whatever kind you have. Dissolve the gelatin carefully and make sure it doesn't come to a boil. If it does, don't use it - it loses its gelling qualities.