Pasta dishes are always a good idea!
Preheat the oven to 175 degrees. Beat the eggs with the warm water, sugar and vanilla sugar until the sugar is dissolved. Combine the flour, cornstarch and baking powder and sift over the top. With a whisk, fold in the flour mixture and pour the batter into a 26 cm ø cake springform pan lined with parchment paper. Bake the base for about 20 to 30 minutes, being careful not to let it get too dark.
When the cake base has cooled, prepare the first layer of topping: Whip the whipped cream until stiff. Soak the gelatin and sugar together in water and then let them melt. In the meantime, whisk together the whipped cream and vanilla yogurt. When the gelatin is dissolved, stir it through with two to three tablespoons of yogurt cream at the beginning. Now fold this mixture into the remaining yogurt cream with the whisk. Stretch the cake base into a flexible springform pan, pour the mixture on top and spread it smoothly. Place the cake in the refrigerator for 120 minutes to firm up.
Then, for the second layer, swell the Jell-O, sugar and 350 ml of water for about five minutes and then heat gently.
Stir and remove the liquid from the stove before it starts to steam. Cool the jelly and spread it on the yogurt layer when it starts to gel but is still a little liquid. Set the cake aside to cool repeatedly.