Separate the eggs.
Beat egg whites with a pinch of salt until stiff and set aside. Whisk egg yolks with sugar until white foamy, mix flour, cornstarch and baking powder and gradually stir in.
If necessary, add 2-3 tablespoons of water. Fold in beaten egg whites and spread everything on a baking tray lined with baking paper.
Bake at 200 °C top/bottom heat on the 2nd rack from the bottom for 10-12 minutes (test with chopsticks).
Mix the pudding powder with 150 ml juice. Bring the remaining juice to the boil, stir in mixed pudding powder and cook to a thick pudding. Let cool slightly while stirring, sweeten with sweetener.
Pour pudding onto sponge cake and spread evenly, let cool completely. Prepare Schlagfit according to package directions (I use ‘Krem Santi’, available in Turkish supermarkets in the baking ingredients section) or whip Cremefine with a packet of cream stiffener and sweeten with sweetener (not necessary with Schlagfit).
Spread on the completely cooled cake, place butter cookies close together on top of the cream.
Make a runny frosting with powdered sugar and lemon juice and spread on top of butter cookies.
Refrigerate cake and allow to set well (preferably overnight).
The slices taste fruity fresh, are not so heavy and look really nice on the plate. With the juice you can also take any other juice (orange, passion fruit, apple), just as you like it best.
