Finely crumble the pumpernickel with your hands, lightly toast it in a pan without fat, let it cool down. Line the bottom of a springform pan (22 cm Ø) with baking paper. Knead crumbs with butter, spread on the bottom of a springform pan and press down. Keep cold. For the cream cheese cream, soak gelatine in cold water. Mix cream cheese and yoghurt.
Squeeze the gelatine, dissolve at low heat. Stir in 4 tablespoons of cream cheese mixture, mix with the remaining cream cheese mixture and halve. Divide 1 half. Drain the peppers and cut them into very small cubes. Mix with Ajvar and 1/4 of the cream cheese mixture, season with salt and pepper. Spread on the pumpernickel base, smooth it down and put it in a cool place for about 30 minutes. Mix pesto and 1/4 of the cream cheese mixture, season with salt, spread on the red cheese mixture and smooth it down. Chill for about 30 minutes. Drain the olives. Season half of the cream cheese mixture with salt. Spread a thin layer on the green cheese.
Mix pesto and 1/4 of the cream cheese mixture, season with salt, spread on the red cheese mixture and smooth it down. Chill for about 30 minutes. Drain the olives. Season half of the cream cheese mixture with salt. Spread a thin layer on the green cheese. Spread the olives on top and press in a little. Add the rest of the cream cheese mixture and carefully smooth it down. Chill the cake for at least 3 hours. Use a hot rinsed knife blade to remove the cake from the edge of the springform pan, remove the edge. Place the cake on a cake plate. Rinse the herbs, dab dry and place on the cake
Spread the olives on top and press in a little. Add the rest of the cream cheese mixture and carefully smooth it down. Chill the cake for at least 3 hours. Use a hot rinsed knife blade to remove the cake from the edge of the springform pan, remove the edge. Place the cake on a cake plate. Rinse the herbs, dab dry and place on the cake
4 hours waiting time