Gelatin is put in cold milk when dissolved, and eggs (whole) are beaten well with sugar.
Add gelatin with milk and mix well. This composition is boiled in a bain-marie until it thickens. Then leave to cool.
Beat the whipped cream well, then add the fruit drained and chopped quite finely, about 0.5-1 cm, and finally add the cream that has been cooled (only when it is very well cooled, to avoid the cream from spoiling).
To give the shape of the cake, we line a pan of about 25-27 cm with food foil (plastic), place on the walls of the pan the biscuits soaked in pineapple juice, and in the middle we pour the composition that was previously prepared.
Let the cake cool until the 2nd day.
When we take the cake out of the cold, we place it on a plate with the bottom up, and we gently pull the foil until the tor "falls" on the plate. We unwrap the plastic foil and decorate it with fruit.
So that the fruits do not oxidize, we can pour transparent gelatin on top.