For CREAM, put the flour, water, granulated sugar, egg and lemon juice in a deep bowl and whisk them with a mixer. Add the grated rind of 1 lemon and whisk it with a whisk. Take it into a pot and cook until it gets consistency, stirring constantly.

Take out two pieces of sponge cake with the help of portioning circle mold. Then cut each piece in half crosswise to get 4 pieces. Place 2 circle molds in the middle of two different serving plates. Put 1 sponge cake on the base and share the pudding on it.

Put the second layer of sponge cake and set aside. For passionfruit jelly, cut the passionflower crosswise in half, remove them with the help of a dessert spoon and put them in the pan. Add powdered sugar on it and cook for 2 minutes by mixing. Add cornstarch and gum pounded into flour and cook by mixing until it has a consistency. Vent the pan by removing it from the stove and stirring until it is warm.

Then, divide the sponge cakes on them and rest on the lower shelf of the refrigerator until it cools down. Take out the circle molds, decorate the cakes with blackcurrant as desired and serve.