Separate the eggs, beat the egg whites, then add the yolks and sugar, mix the flour with the baking powder.
Mix the egg white composition with the flour, stirring carefully from the bottom up until the flour is incorporated, grease a tray with oil and sprinkle the flour or put a baking paper.
Pour the top and put it in the hot oven at 180 * 10 min, do the test with the toothpick, if it doesn't stick, take it out of the oven and let it cool.
Prepare the lemon cream according to the instructions on the envelope.
Cut the countertop in half in height.
Syrup the first top with water and vanilla sugar (or the syrup from a compote), then put the cream and put the second top over it, also syrup with water and vanilla sugar and the second top.
Prepare whipped cream or pastry cream (I used pastry cream, it is more resistant to heat) and dress the cake with it.
Raise the edges a little with whipped cream so that the gelatin does not flow until it thickens
Place the fruit.
Prepare the gelatin according to the instructions on the envelope and pour it over the fruit.
Let cool for 30 minutes.