Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites and 3 tbsp. water until stiff, add 125 g sugar, vanillin sugar and salt. Stir in egg yolks briefly. Mix flour, almonds and baking powder. Carefully fold into the egg cream. Put the mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Let it cool down on a cake rack.
Remove the base from the pan and remove the baking paper. Cut the cake in half horizontally. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Drain the mangos. Finely puree the fruits. Squeeze 6 leaves of gelatine well, dissolve carefully. Mix in the mango puree, chill.
Mix quark with 175 g sugar, lemon peel and juice of 1 lemon. Squeeze 8 sheets of gelatine well, dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream. Beat 250 g cream until stiff and fold into the quark cream. Spread about half of the cream on the lower cake base and smooth it down. Set aside approx. 1/3 of the gelling mango puree. Spread half of the remaining puree in blobs on the cream and marble with a fork. Spread the rest of the cream and puree on top, again pull through with a fork. Place the upper base on top and chill overnight.
Remove the cake from the cake ring. Knead marzipan with icing sugar. Colour half of the marzipan pink with food colouring, the other half green. Roll out thinly on a work surface dusted with icing sugar, cut out butterflies and flowers. Whip 600 g cream until stiff. Spread a good 1/3 of the cream on the cake. Pour the rest of the cream into a piping bag with a large star-shaped spout. Spray large tuffs onto the edge of the cake. Carefully warm up the mango puree that has been set aside. Stir in the juice of 1 lemon. Spread the puree in the middle of the cake. Chill for about 1 hour. Serve the cake decorated with marzipan flowers and butterflies.