For the base, put lady fingers in a freezer bag and crush them with a cake roll. Melt the fat and mix with the sponge cake crumbs. Press on the bottom of a springform pan (22 cm Ø) lined with baking paper.
Soak gelatine in cold water. Whip the cream until stiff. Mix cream cheese, 100 g sugar, vanillin sugar and lemon peel. Squeeze the gelatine, dissolve and stir into the cream cheese cream. Fold in the cream.
Spread the cream on the crumb base and smooth it down. Leave to set in the fridge for approx. 3 hours. Clean or sort the berries and rinse with cold water. Dab dry. Mix cake glaze powder and remaining sugar in a pot.
Add 1/4 litre cold water and stir until smooth. Bring to the boil while stirring. Let the glaze cool down for about 1 minute. Spread the fruit on the cream cheese, pour the glaze over the top from the middle and let it set.
Remove the cake from the edge of the mould with a knife. Peel small rolls from the chocolate with a potato peeler and sprinkle over the cake. Decorate with mint leaves. Makes 12 pieces.