Baking without Baking

1. To make the dough, finely crumble the biscuits, and fold in the melted butter. Finely spray a spring-clip tin (Ø ca. 24) with baking spray, spoon in the mixture and press down firmly. Leave to set in the fridge, and then carefully remove from the mould.
2. To make the filling, adjust a cake ring to approx. size 24 cm Ø, put onto a plate and line completely with cling film.
3. Shake the pineapple rings into a sieve and allow them to drain. Soak the gelatine according to packet instructions, heat the milk and sugar in a saucepan and dissolve the soaked gelatine in it. Stir together the quark, egg yolks, vanilla extract and lemon until all creamy. Fold in the milk-gelatine mixture. Beat the cream until stiff and stir in. Spoon the mixture into the cake ring, put the pineapple rings on top and carefully lay the base over the pineapple. Leave to set in the fridge for about 6 hours.
4. Tip the cake out onto a cake plate and remove the cake ring and cling film.
5. Beat the whipped cream until stiff and add food colouring. Spread the coloured cream completely over the cake. Divide the ice-cream cones in half, adjust the height of the cake just before serving and stick the wafers around the edge of the cake.
6. Pipe large tuffs into the wafer halves, and decorate the middle of the cake with the sugar decor before serving the cake.