Heat the tortilla in a grill pan until characteristic stripes.
Dip raisins in boiling water, dry.
Wash, peel and chop the carrots in a blender.
Finely chop candied fruit.
Add sour cream to cottage cheese and beat with a blender until fluffy.
Add carrots to the whipped mass, beat again until smooth.
Combine the whipped curd-carrot mixture, raisins and candied fruits, mix gently.
Put the curd-carrot mass on one cake, decorate as desired and cover with the second cake.