How to cook
Start with the cream mixture: beat the liquid cream to fluffy cream in a bowl. In another bowl, put the cottage cheese, add the coarsely grated chocolate, finely grated orange rind, powdered sugar, juice of the orange, vanilla and finely chopped jelly beans.
Stir very well until homogeneous, add the beaten cream and stir carefully with a spatula.
Put a 8 3/4″ (22 cm) cake ring in a suitable plate or platter, put the cocoa and sugar in a deep plate. Start arranging the biscuits: dip each in the cocoa briefly on both sides, smear with a layer of the cream mixture (like toast) and arrange along the inner perimeter of the cake ring (it's quite easy).
Dip the biscuits, smear and keep arranging them in a circle vertically next to one another until you reach the very center. Crumble biscuits to fill any gaps in the middle. Put the cake in the fridge for at least 3 hours.
After the time's up, remove the ring, smear the cake with cream mixture on all sides, decorate with your favorite bonbons. Use your imagination or better yet your childlike imagination.