For two sponge meringue bases, beat the butter (or light butter) with the sugar, vanilla sugar and egg yolks until creamy. Fold in the flour mixed with baking powder and spread the batter evenly on the greased bases of two springform pans (28 cm ø).
For the meringue, start by whipping the egg whites until they form a white mass. Now gradually add the sugar and continue to whip until the egg white mixture has become a fine-pored foam. Spread this meringue mixture in the molds on both bases, sprinkle both with almond kernels and bake in turn for about 20 to 25 minutes at 200 degrees (top and bottom heat). The almond kernels and the snow should become golden brown but not too dark. After baking, cool both bases.
In the meantime, swell the gelatin in water according to package directions. Mix the cornstarch with four tablespoons of the white wine, then fold in the egg. Bring the remaining white wine to a boil with the sugar. At the beginning, mix four to five tablespoons of the hot liquid with the cold maizena (cornstarch) mixture to prevent the egg from curdling. Now pour this mixture into the saucepan with the hot wine, add the swollen gelatin as well and bring the whole to a boil while stirring. To cool, transfer the mixture into a glass bowl. When the wine pudding has cooled completely, whip the whipped cream until stiff and fold it into the cream with a whisk.
The ma
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