For the dough:
Beat egg yolks with sugar until foamy. Add flour, salt and baking powder and mix. Fold in stiffly beaten egg whites. Pour into a greased and floured baking pan and bake at 170 degrees for about 25 minutes.
Cream preparation:
Mix mascarpone with yogurt, lemon juice and cinnamon.
Finely chop the gingerbread and fold in. Whip cream with cream stiffener and sugar until stiff and integrate into the mascarpone cream. Spread the cream on the sponge cake and place in the refrigerator for about 2 hours.
Sprinkle with cocoa and coconut flakes before serving.
