For the crust, mix the biscuit crumbs with the melted butter, then transfer the mixture into a 20 cm diameter pan.
Mix the gelatin with water, let it swell for 10 minutes.
In another bowl, combine the cream cheese with powdered sugar and vanilla sugar, pour in the whipped cream, mix, pour in the previously melted gelatin in the microwave oven, mix until all ingredients are combined.
Add the cream over the sponge cake, level it, and refrigerate for an hour.
Arrange slices of nectarine on the surface, pour 5-6 tablespoons of cold, previously prepared jelly over them, place it in the refrigerator for 15 minutes, then cover with the remaining gelatin and refrigerate for 5-6 hours.
Serve the refreshing dessert with pleasure.
Enjoy!
