For the pot terrine with fruit, beat the eggs and powdered sugar until thick and fluffy. Carefully fold in the flour.
Spread the mixture on a baking tray lined with baking paper and bake at 190 degrees for about 12 minutes.
After baking, turn out the sponge cake and remove the paper. Line a loin pan with plastic wrap.
Cut the sponge cake into a suitable strip and place in the mold. Mix curd, lemon juice, powdered sugar and vanilla sugar.
Prepare gelatine according to instructions and stir in. Whip the cream until stiff and stir in. Stir the fruit into the curd mixture.
Pour the filling into the loin pan, smooth it out and cover with the remaining sponge cake strips.
Place in the refrigerator overnight. Carefully turn out the pot terrine with fruit and sprinkle with sugar.