The day before for the dough, whisk butter, sugar and 1 pinch of salt with the whisk of the mixer for 5 minutes until creamy, add eggs one by one. Mix flour, nuts, semolina, baking powder and cinnamon and stir in.
Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line a baking tray with baking paper and pull out an adjustable baking frame to approx. 31 x 31 cm. Smooth the dough evenly in the frame.
Bake in the oven for about 30 minutes. Let it cool down. Remove from the frame.
Puree jam for the filling. Mix the jam and butter with the whisk of the mixer for about 6 minutes until creamy. Cut the cake base into 4 squares (approx. 15 x 15 cm). Spread 3 cake bases approx. 4 mm thick with orange butter and place on top of each other.
Finish with the unpainted floor. Chill for about 1 hour. If necessary, cut the cake cubes straight on the sides and coat all around with the remaining orange butter. Cover with cling film and put in a cool place overnight.
For the loop loop, knead 300 g of fondant with so much pink food coloring until it is pink. Roll out some pink fondant on a little icing sugar 3 mm thick. For the loops, cut 2 strips (4 x 16.5 cm each) and place them around the kitchen roll as described below.
Leave to dry overnight. Keep the rest of the fondant wrapped in foil.
The next day for the red wrapping paper, colour 450 g of fondant light red and roll out to a thickness of approx. 3 mm on some icing sugar. Cut out 1 long rectangle (approx. 15 x 33 cm) and 2 short rectangles (each approx. 9 x 15 cm).
Place the oblong rectangle over the cake cube and press on the sides. Press the short rectangles on the free sides of the cake. Press on with a smoothing tool. Cut off any protruding edges.
For the ribbon, roll out some pink roll fondant on a little icing sugar to a thickness of approx. 3 mm and cut 2 strips (each approx. 4 x 31 cm) and 1 strip (approx. 4 x 22 cm). Place the 2 strips of equal length crosswise on the gift, while sticking them to the cake with water.
Roll out the remaining pink fondant thinly. Cut out 1 rectangle (4 x 5 cm), form 1 ball (approx. 2 cm Ø) and cut out points (1.5 cm Ø) from the remaining fondant using a punched spout.
Remove the fondant loops carefully from the roll and press them onto the ball as a loop. Cut the remaining pink strip diagonally in the middle, press it together at the straight end and glue it to the loop ends with a little water.
For the loop knot, place the small rectangle with some water on the middle of the loop. Stick the fondant dots to the cake with a little water. Let it set. (Shelf life: chilled approx. 4 days, unchilled approx. 2 days).