Preheat the oven to 200 °C.

Whip the egg whites with a pinch of salt until stiff peaks form.

In a separate bowl, beat the egg yolks with 4 tablespoons of sugar until thick and creamy.

Slowly add 100 ml of oil while continuing to mix the egg yolk mixture.

In another bowl, mix 4 tablespoons of semi-coarse flour with a pinch of salt and 1 teaspoon of baking powder. Gradually add this mixture and 100 ml of milk to the egg yolk mixture, stirring well.

Carefully fold the whipped egg whites into the batter until well combined.

Pour the batter onto a smaller baking sheet lined with parchment paper.

Bake the sponge for 8-10 minutes until it turns golden brown.

Allow the sponge to cool completely.

In a bowl, mix 250 ml of whipped cream, 2 cups of sour cream, and 1 packet of vanilla sugar together until well incorporated.

Spread the cream mixture evenly over the cooled sponge.

Boil 350 ml of water with 100 g of sugar and 1 packet of vanilla pudding according to package instructions.

Add Tang or juice to taste.

Let the jelly cool slightly, then carefully pour it over the cream layer.

Optionally, add slices of fruit under the jelly for added flavor.

Let the dessert rest in the fridge until the jelly is set.

Cut the dessert into cubes and serve well chilled.