To milk and add 1 1/2 cups sugar, 6 eggs, of which 3 are separated egg whites to glaze both vanilla. Stirred vessel and poured into the lower tray or form on which the bottom is caramelized remaining 1/2 cup sugar. Bake in oven at low water bath (in a large pot with water). When creme caramel is ready on it carefully in a thin layer spread the base, being careful not to break the cream. The base is made, as well break the eggs and sugar, add to yogurt and flour with baking powder. Baking still a little as the base to be baked. Remove from the oven and allowed to cool, and then rest for about 2-3 hours in a refrigerator to allow caramel melt. Then the cake turns into a suitable tray. And remains so few hours in the fridge, so that resultant syrup to soak in the base. Prepare a so-called pistachio cream separated egg whites in advance and 3 tbsp sugar. Stir until the mixture turns white and thickened. The remaining 1/2 cup is caramelized sugar and added to the broken thread egg whites under continuous stirring with a mixer. The resulting cream is spread on the cake. Decorate optional.