Pour cream into a mixing bowl. Wash a cup, dry it and use it to measure the other ingredients. Add sugar, vanillin sugar and salt to the cream and beat until semi-stiff. Stir in the eggs one by one. Mix 3 cups of flour and baking powder, sieve onto the cream mixture and stir in. Put the dough into a greased springform pan (26 cm Ø).
Turn berries in 2 tablespoons of flour and spread on the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 70 minutes. Leave to stand for 10 minutes in the switched off oven. Let the cake cool down on a cake rack. Remove from the tin and place on a cake plate. Before serving, cover with fresh berries and lemon balm, sprinkle with sugar crystals and dust with icing sugar
waiting time approx. 3 hours