St. Nicholas Cake

(*) 1 cake makes 12 pieces.

For the filling, spread the top and middle sponge cake layers with jam. Place a spread base on a cake plate.

Place a springform rim or possibly a springform pan rim around.

Soak gelatin in cold water according to package directions. Chop the pineapple. Grind with a hand blender. Beat egg yolks and powdered sugar until creamy. Fold in lemon zest, juice, pineapple puree and yogurt.

Squeeze out gelatine according to package instructions and stir over medium heat until melted. First stir in one teaspoon of the yogurt-pineapple mixture for each sheet of gelatin, then mix the gelatin into the remaining mixture. Chill.

In the meantime, whip the cream until stiff. When the cream starts to gelatinize, stir in the whipped cream with a whisk. Chill briefly if necessary. Fill half of the cream on the sponge cake base in the cake ring. Place the second layer on top and press down a little. Pour the remaining cream on top and place the last sponge cake base on top. Leave to cool for about 2 hours.

In the meantime, prepare and shape the marzipan paste for the decoration. Then loosen and remove the cake ring. First, spread the cake thinly with two-thirds of the pineapple jam.

Knead the marzipan paste and powdered sugar together. Form 1/3 (set remaining amount aside) into a ball, roll out into a circle between foil.

Remove top foil. Roll dough lightly with a little bit of

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