Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Cream the fat, 100 g sugar, 1 vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in portions briefly. Spread into the springform pan. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes. Allow to cool down
Close the cake ring around the cake base. Soak 5 and 4 gelatine leaves separately in cold water. Mix 750 g yoghurt, 60 g sugar and 1 vanillin sugar. Squeeze 5 sheets of gelatine and dissolve over a mild heat. Stir in 3 tbsp. yoghurt cream, then stir into the rest of the yoghurt cream. Beat 100 g cream until stiff and fold in. Spread 2/3 cream on the cake base. Chill for about 30 minutes. Leave the rest of the cream to stand at room temperature (do not refrigerate)
Mix 450 g yoghurt, 50-75 g sugar and soluble coffee. Squeeze out 4 sheets of gelatine and dissolve over a mild heat. Stir in 3 tbsp. coffee yoghurt, then stir into the remaining coffee yoghurt. Beat 100 g cream until stiff and fold in. Spread carefully on the cake. Chill for about 15 minutes
Stir the rest of the yoghurt cream and spread it carefully on the cake. Chill overnight. Just before serving, dust with cocoa, possibly using a cappuccino stencil