Mix flour with cool butter, add egg yolks, salt, sugar powder, knead pastry and refrigerate for 1 hour.
Then roll the pastry out, put in a greased baking pan and bake for 10 minutes in heated to 390oF (200oC) oven.
Mix half of the passion fruit puree, sugar and wine, bring the mixture to a boil. Add half of the dissolved gelatin to the syrup, pour the mix on the bottom of a mold and cool.
Mix the rest puree, sugar an wine with 4 cups of water and cook down to reduce 1/3 initial size of the mix. Add egg yolks and bring to a boil, stirring. Remove from heat, add the rest gelatin and refrigerate for 30 minutes. Then blend the mass with whip cream and put on cooled jelly. Top with the baked pastry and refrigerate for 3 hours.
Before serving plunge the mold in hot water for several seconds, then turn the cake on flat serving platter and top with almonds.
