Stir pudding powder, 40 g sugar and 6 tablespoons milk until smooth. Bring 440 ml milk to the boil and stir in the mixed powder. Simmer the pudding for about 1 minute, then pour into a bowl. Cover the surface of the pudding with cling film and chill. Separate the eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, adding 100 g sugar. Stir in egg yolk.
Mix flour, starch and baking powder, sieve onto the egg mixture and fold in. Line a baking tray (32 x 39 cm) with baking paper and spread the mixture evenly on top. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove from the oven and let it cool down. Soak gelatine in cold water. Remove the cooled sponge cake from the baking paper and cut in half crossways. Place a cake frame around one half. Stir the pudding smooth with the whisk of the hand mixer. Whip cream and vanilla sugar until stiff. Squeeze out the gelatine, dissolve and mix with 4 tablespoons of pudding, then stir into the remaining pudding. Fold in the cream and spread evenly on the base. Cover with the other half of the sponge cake and refrigerate for about 2 hours. Sieve the icing sugar into a bowl. Mix icing sugar and egg white.
Stir the pudding smooth with the whisk of the hand mixer. Whip cream and vanilla sugar until stiff. Squeeze out the gelatine, dissolve and mix with 4 tablespoons of pudding, then stir into the remaining pudding. Fold in the cream and spread evenly on the base. Cover with the other half of the sponge cake and refrigerate for about 2 hours. Sieve the icing sugar into a bowl. Mix icing sugar and egg white. Add lemon juice by the spoonful and mix to a smooth glaze. Remove 1 tablespoon of icing and colour yellow with food colouring. Take off 1 more tablespoon and colour lilac with red and blue food colouring. Pour the coloured icing into a small freezer bag and cut off a small corner. Cut sponge cake into cubes of approx. 4 x 4 cm. Cover the surface of each cube with white icing. Spray patterns on the cuts with the yellow and lilac icing and decorate with candied lilac flowers
Add lemon juice by the spoonful and mix to a smooth glaze. Remove 1 tablespoon of icing and colour yellow with food colouring. Take off 1 more tablespoon and colour lilac with red and blue food colouring. Pour the coloured icing into a small freezer bag and cut off a small corner. Cut sponge cake into cubes of approx. 4 x 4 cm. Cover the surface of each cube with white icing. Spray patterns on the cuts with the yellow and lilac icing and decorate with candied lilac flowers
waiting time approx. 2 1/2 hours