Cream 200 g sugar, vanillin sugar and fat with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir into the dough alternately with the milk. Grease the fat pan of the oven (32 x 39 cm) and sprinkle with flour. Spread the dough on the fat pan. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes.
Remove and let cool off. Soak 6 sheets of gelatine in cold water. Halve the passion fruit and scrape out the pulp with a spoon. Mix passion fruit nectar and pulp. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of juice into the gelatine. Stir the mixed gelatine into the rest of the juice. Chill until it begins to set. Soak 14 sheets of gelatine in cold water. Mix yoghurt, 150 g sugar and lemon juice. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine.
Stir the mixed gelatine into the rest of the juice. Chill until it begins to set. Soak 14 sheets of gelatine in cold water. Mix yoghurt, 150 g sugar and lemon juice. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the gelatine into the cream. Whip the cream until stiff and stir carefully into the cream. Place a baking frame around the cake base. Spread the cream and juice alternately on the cake base. Put the cake in a cool place for 6 hours or better overnight. Loosen the baking frame, cut the cake into about 24 pieces and decorate with dried lemon slices and lemon balm
Stir the gelatine into the cream. Whip the cream until stiff and stir carefully into the cream. Place a baking frame around the cake base. Spread the cream and juice alternately on the cake base. Put the cake in a cool place for 6 hours or better overnight. Loosen the baking frame, cut the cake into about 24 pieces and decorate with dried lemon slices and lemon balm
6 1/2 hours waiting time