For the cake, whisk butter, 125 g sugar and salt with the whisk of the hand mixer until creamy. Stir in the eggs and egg yolks one after the other. Mix flour and baking powder and stir in alternately with the milk. Halve the fat pan with the help of aluminium foil. Grease half of the fat pan and dust with flour. Put dough on it and smooth it down.
Spread the ice cream confection evenly on top and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the cake from the oven, place on a cake rack and let it cool down for about 30 minutes. In the meantime, soak 12 sheets of gelatine. Mix yoghurt, 100 g sugar and 200 ml iced tea. Squeeze the gelatine and dissolve. Mix with 2 tablespoons of the yoghurt mass and stir into the remaining yoghurt mass drop by drop. Pour the yoghurt mass onto the cake and smooth it down. Chill the cake for at least 2 hours. Cut the cake into 12 pieces. Soak 4 sheets of gelatine, squeeze out and dissolve. Mix with 1 tablespoon iced tea and stir into the remaining iced tea drop by drop.
Mix with 2 tablespoons of the yoghurt mass and stir into the remaining yoghurt mass drop by drop. Pour the yoghurt mass onto the cake and smooth it down. Chill the cake for at least 2 hours. Cut the cake into 12 pieces. Soak 4 sheets of gelatine, squeeze out and dissolve. Mix with 1 tablespoon iced tea and stir into the remaining iced tea drop by drop. Pour liquid into ice-cream scoop container. Place in a cool place. Press out of the moulds. Chop one ice cube. Decorate slices with ice tea cubes, sprinkle with the chopped ice
Pour liquid into ice-cream scoop container. Place in a cool place. Press out of the moulds. Chop one ice cube. Decorate slices with ice tea cubes, sprinkle with the chopped ice