South Tyrol Yogurt cake

A cake that I love and eat always when I go to the Italian Dolomites!
Light and.. delicious!

Ingredients to make the pastry:
- 2 eggs
- 60 gr sugar
- 50 gr potatos starch
Ingredients for the filling:
- 300 gr Greek Yogurt
- 80 gr whipped cream
- 4 Tbsp Sugar
- 20 gr icing sugar
- 1 albumen (egg white)
- 2 GF gelatine sheets (4 gr total)
- 4 Tbsp milk
- water and sugar to make syrup

Prepare 2 layers of Basic cake pastry (see my post).
Prepare the syrup  boiling 50 gr of water with 1 Tbsp of sugar.
Put the gelatine sheets into fresh water for 10 minutes.
Whip the egg white with sugar and icing sugar; in a separate bowl whip the cream.
Take out from the water the gelatine and put it inside a little pot with 3-4 Tbsp of milk, warm it until almost boiling, then take away from the cooking plate.
Using the blender mix quickly the gelatine-milk with yogurt; then add whipped egg white and whipped cream and mix slowly using a spoon.

Put the first cake layer in a round shape cake mould (better if you can open it - like springform pan), pour on it the half of the syrup, then pour all the yogurt filling, cover with the second cake layer (after having poured syrup on the internal face).
Let the cake rest in the fridge at least 6 hours. Then take it out, spread with icing sugar and serve!!!