Holiday Cake

For the festive cake, line a ring mold (26 cm) with baking paper. Finely grind the biscuits. Heat the butter and mix in the ground biscuits.

Mix everything well and pour into the springform pan. Smooth out and refrigerate for about 1 hour. Then loosen the springform pan and place a cake ring about 10 cm high around it.

For the 1st layer, soak 10 sheets of gelatine in water. Whip 150 ml of whipped cream until stiff, add to the mascarpone and mix. Bring 50 ml water to the boil. Then add the squeezed gelatine.

Allow to cool slightly and then add to the mascarpone mixture through a sieve. Pour this mixture into the mold and refrigerate for about 1 1/2 hours.

For the 2nd layer, puree the pineapple. Soak 10 sheets of gelatine in water. Whip 150 ml of whipped cream until stiff. Add pineapple puree, whipped cream and food coloring to vanilla bean curd.

Dissolve gelatine in 100 ml pineapple juice and add. Add to the curd mixture. Also mix well and carefully pour onto the 1st layer. Refrigerate for approx. 1 hour.

For the 3rd layer, squeeze oranges and fill up the juice to 200 ml. Drizzle in a few drops of orange oil. Soak 4 sheets of gelatin in water. Bring orange juice to a boil, add squeezed gelatin and dissolve. Add orange oil. Let everything cool slightly, pass through a fine sieve and pour onto the cake.

Refrigerate the cake overnight. The next day, remove the cake from the to

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