Shortcrust pastry: Quickly knead all ingredients together to a firm dough, wrap in foil and leave to cool for about 30 min. Then roll out and bake on a baking tray or in a cake springform pan with the same diameter as the dish for 10 minutes at 180 °C with top and bottom heat.
Sponge cake roulade: Beat egg yolks and sugar. Whip egg whites with sugar and salt until stiff and fold into the whipped egg yolks. Mix wheat flour and wheat powder, sift into egg mixture and blend in. Pour the dough onto a prepared baking tray and bake at 230 degrees for about 8 minutes. Remove the dough from the hot baking tray, place it on a prepared kitchen towel or parchment paper and spread a thin layer of jam on it. Roll up by means of a tea towel or paper. Place in refrigerator for one night and when cooled, slice into narrow slices.
Sponge cake base: Same procedure as above. Once chilled, cut out a sponge cake base the size of the bowl opening. Line this medium baking dish with plastic wrap and completely cover with roulade slices.
Passion fruit mousse: cut passion fruit in half, scoop out pulp, mash and strain to remove seeds. Beat the egg yolks, sugar and 50 grams of fruit pulp with a pinch of salt in a water bath at 85 °C to form a rose, i.e. beat until creamy. Soak gelatin in cold water, squeeze well and add to the heated egg-fruit pulp mixture form. Stir well
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