Mix the butter with sugar, egg, sifting wheat flour and chopped almonds (1/5 lb, or100 gr); knead paste, form it into a ball and cool.
Cover the bottom of a cake form with oilpaper, spread the paste over it. Bake in an oven at 350 oF (175oC) for 20 minutes.
Cut tinned pineapples and mix them with lemon juice. Boil milk with lemon zest, add rice and cook, add sugar and vanilla sugar, cool., keep the mass in a refridgerator for 30 minutes.
Beat cream up and mix it with pineapples, pineapple juice and rice.
Cover the cake with the rice mass, smooth it and keep the cake in a refridgerator for 3 hours.
Soak the gelatin in 1/2 cups of cool boiled water and leave for 30-40 minutes. Then dissolve the gelatine on a water bath, add orange juice, mix, boil and cool.
Cover the top of the cake with chopped almonds, small pieces of pineapple, kiwi and cherry. Pour the jelly in three steps. Keep the cake in a refridgerator for 30-50 minutes until the jelly sets.
