Pour 125 g of flour onto the work surface, make a depression in the middle and add the egg yolk. Spread 40 g sugar, 1 packet of vanillin sugar, salt and fat in flakes on the rim. Knead into a smooth dough with your hands. Chill for about 30 minutes. Press the short pastry into a greased springform pan (20 cm Ø) and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 18 minutes. Remove from the oven and let it cool down. In the meantime, separate the egg, beat the egg white until stiff, add 20 g sugar and 1 pinch of salt and mix. Stir in the egg yolk. Sift the remaining flour and baking powder onto the egg mixture and fold in. Spread the shortcrust pastry with the currant jam, spread the sponge cake on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for about 15 minutes. Take the cake out of the oven and let it cool down. Soak the gelatine. Mix yoghurt, crème fraîche, lemon peel and juice, remaining sugar and vanillin sugar. Squeeze the gelatine, dissolve it and stir it into the yoghurt mass. Put in a cool place for about 3 minutes. In the meantime beat 1 cup of cream until stiff. Fold the cream into the yoghurt mass, put it into the springform pan, smooth it down and put it in a cool place for about 1 1/2 hours. Put some currant panicles aside, pluck the remaining currants from the panicles, wash and drain well. Remove the cake from the tin. Whip the rest of the cream until stiff and spread it on the edge of the cake. Sprinkle the bottom half with pistachios. Put currants on the cake and decorate with lemon balm leaves as desired. Turn the remaining currants in sugar and decorate the cake with them. Place on a cake plate and serve cool. Makes 12 pieces
Record: Pech & Kunte
Cake server: Mertens