Sponge cake with mango-peach cream

Name: Sponge cake with mango-peach cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g Flour; 225 g Sugar; 4 Eggs (size M); 7-10 Tbsp Salt; 100 g Butter; 1 heaped Tsp baking powder; 3 TABLESPOONS Peach jam (alternatively apricot jam); 11 sheets Gelatine; 1 can(s) (425 ml each; separation weight: 250 g) Mango and peaches; 500 g Low-fat curd; 1 package Vanillin sugar; 200 ml Prosecco; 450 g Whipped cream; 1 TABLESPOON crushed pistachio kernels; baking paper; 7-10 Tbsp Flour