Cream fat and 250 g sugar. Stir in eggs one after the other. Mix flour and baking powder, alternating with the milk. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 35 minutes.
Let them cool down. Cut the cake plate in half once. Place on 2 trays and place a folded aluminium foil edge around the cakes. Fix with paperclips if necessary. Soak 12 sheets of gelatine in cold water. Mix yoghurt, 100 g sugar and lemon juice. Squeeze the gelatine and put it in a pot. Add 100 ml elderberry juice and heat until the gelatine has dissolved. Stir into the yoghurt. Whip 250 g cream until stiff and fold in. Spread the cream over the two cakes and smooth it down. Chill for about 1 hour.
Add 100 ml elderberry juice and heat until the gelatine has dissolved. Stir into the yoghurt. Whip 250 g cream until stiff and fold in. Spread the cream over the two cakes and smooth it down. Chill for about 1 hour. In the meantime, soak 3 sheets of gelatine in cold water. Heat 200 ml juice and 25 g sugar until the sugar has dissolved. Dissolve the gelatine in the warm juice, let it cool down. Pour carefully onto the two cakes. Chill for 2 hours. Whip 150 g cream until stiff, fill into a small piping bag with perforated spout. Cut the cake into pieces, decorate the slices with the cream and pistachio nuts
Heat 200 ml juice and 25 g sugar until the sugar has dissolved. Dissolve the gelatine in the warm juice, let it cool down. Pour carefully onto the two cakes. Chill for 2 hours. Whip 150 g cream until stiff, fill into a small piping bag with perforated spout. Cut the cake into pieces, decorate the slices with the cream and pistachio nuts
waiting time approx. 4 hours