Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8- or 9-inch springform pan with parchment paper.

In a large mixing bowl, beat 3 large eggs and 1/2 cup of granulated sugar together until fluffy and light in color.

Slowly fold in 1 cup of all-purpose flour until just combined. Take care not to overmix as this can affect the cake's lightness.

Pour the batter into your prepared springform pan and bake for 20-25 minutes. After baking, allow the cake to cool completely in the pan.

While the cake cools, bloom 1 packet of gelatin in cold water (follow the packet's instructions). After a few minutes, dissolve the bloomed gelatin in warm water, ensuring it is fully melted.

In another bowl, mix 1 1/2 cups of Greek yogurt or quark with 1/2 cup of sugar and 1 tbsp of lemon juice until it's smooth.

Gently stir in the melted gelatin into the yogurt mixture.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Then fold the whipped cream into the yogurt mixture delicately so that it remains fluffy.

Once your cake has cooled, slice it into two layers. Place the first layer back in the springform pan, spread the yogurt filling evenly on top, and then place the second cake layer on top.

Chill your cake in the refrigerator for at least 4 hours, giving it time to set properly.

When you are ready to serve, carefully remove the cake from the pan, dust with powdered sugar, and enjoy!