Separate 4 eggs. Mix fat, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. First stir in egg yolks, then eggs one after the other. Mix flour, starch and baking powder, stir in alternately with the milk
Smooth the dough on an oven pan lined with baking paper (32 x 38 cm). Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes
In the meantime, beat the egg whites, 1 tbsp. lemon juice and 1 pinch of salt until stiff, while pouring in 150 g sugar. Take out the fat pan, spread the meringue evenly on the dough, sprinkle almond flakes on top. Bake for another 5 minutes. Take the pan out of the oven and let it cool down for at least 1 hour
Cut the base in half crosswise, remove from the fat pan and remove the baking paper. Place one half on a cake plate. Drain the Schichtkäse, mix with 2 tbsp. lemon juice and 75 g sugar. Whip the cream until stiff, while pouring in cream thickener. Fold the cream into the Schichtkäse. Spread the cream on one half of the base
Wash, clean and quarter the strawberries. Wash the currants and blueberries. Strip currants from the panicles. Sort blueberries. Spread about half of the fruits on the cream. Place the second half of the base on top and press down gently, chill for about 1 hour
Wash mint, shake dry, pluck leaves. Cut the cake into 16 slices, dust with icing sugar. Decorate with remaining fruit and mint
waiting time approx. 2 hours