First prepare a crumbly dough. The butter is ground into crumbs with flour sifted with baking powder and salt. Add sugar and lemon rind and rapidly mix a smooth dough, which is screwed into foil and left for 30 minutes in the refrigerator. Then spread on the bottom of a baking dish covered with baking paper, stick in several places with a fork and bake 15 minutes at 180 C. Allow to cool. soak gelatine in a little cold water to swell. Yogurt mix with the sugar, lemon juice and grated lemon peel to taste. Add gelatin melted in a water bath and cooled slightly. The mixture was stirred well and allowed to cool for 30 minutes. When it starts slightly astringent, add cream and cream shattered stir well. kiwifruit peel and cut into circles that are blanched for 2 minutes in boiling water. Cup with a volume of about 3 liters is covered with a thin transparent foil. On the bottom and along the walls rank drained slices kiwi. Packed half of the cream. Sponge base is cut into two thin layers. One of them is cut so as to obtain a circle which enters the bowl and cover bulk cream. Top Spread remaining cream, cover with the second part of sponge cake and smeared with marmalade. On it is glued cooled down friable base. So ordered cake put in the fridge for 5 hours. Before skidding turns into a serving plate and carefully released from fthe oil. Decorate with chopped candied nuts.