Separate eggs. Beat the egg whites until stiff, adding 150 g sugar and vanillin sugar. Beat the egg yolks separately. Sift flour and baking powder on top and fold in
Spread it on a greased baking tray (approx. 35x40 cm). Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 12-15 minutes
Mix pudding powder, 100 g sugar and 100 ml peach nectar. Bring the passion fruit and the rest of the peach nectar and lemon juice to the boil. Stir in pudding powder and bring to the boil briefly. Spread on the bottom, cool down
Whip the cream until stiff, adding cream firming agent and icing sugar. Spread on the pudding
Heat the jam, pass through a sieve. Pour into a freezer bag. Cut off one corner, decorate the cake in a wavy pattern. Cut the cake into about 20 pieces. Melt the couverture in a hot water bath, let it cool down a bit and fill it into a freezer bag. Cut off one corner. Decorate slices with chocolate coating, peach slices, mint and passion fruit