Mix icing sugar, flour, baking powder and almonds. Beat the egg whites until stiff, adding the sugar. Carefully fold in the almond and flour mixture. Halve the mixture, fill into 2 greased springform pans (each approx. 20 cm Ø) sprinkled with flour and smooth it down. Sprinkle with hazelnuts. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes
Remove the sponge cake from the oven, remove from the edge and allow to cool. Roughly chop the chocolate and melt in a bowl over a warm water bath. Remove and let it cool down. Whip 250 g cream until stiff, stir into the lukewarm chocolate in portions
Soak 3 sheets of gelatine in cold water. Heat 50 ml juice. Dissolve expressed gelatine in it. Add the remaining juice, chill until the juice starts to gel. Beat 150 g cream until stiff and fold in
Place a cake ring around one of the bases. Spread the chocolate cream on the base. 2. place a cake ring around one of the cake bases and spread the passion fruit cream on top. Chill the cake for at least 2 hours
Soak 1 sheet of gelatine in cold water. Halve the passion fruit and remove the pulp. Simmer the pulp and jelly for about 1 minute, then remove from the heat and allow to cool for about 5 minutes. Dissolve squeezed out gelatine in it, then let it cool lukewarm. Pour the jelly onto the surface of the cake. Chill the cake for at least 3 hours. Remove from the cake ring and serve
waiting time approx. 5 1/2 hours