For the curd cream cake, roll out the dough thinly and place on a baking tray. Cut out the base with cake hoops, prick several times with a knife, bake at 160 °C until golden brown.
Peel the pears, cut them in half and stew until soft. Fill the pear halves with cranberry compote and place them on the cake base with the filling facing down. Place the cake hoop around.
Cut the sponge cake dipped in milk and rum in half and place on the edge with the domed side facing out. Beat curd, yolks, cold milk, vanilla, salt and lemon zest until smooth. Beat egg whites with 150 g sugar.
Soak gelatine in cold water, dissolve with a little water over low heat and stir into the mixture until thin, fold in beaten egg whites. Fold in whipped cream.
Pour the cream into the cake mold and top with sponge cake dipped in milk and rum. Decorate individually, e.g. put chocolate sprinkles, halved biscuits with chocolate ends, candied cherries etc. on top.
Chill for at least 4 hours. Remove the cake hoop before serving.