Bring 1/8 litre water, fat and salt to the boil. Add flour at once and burn to a dumpling while stirring. Let it cool down a little bit and stir in the eggs one after the other. Pour the mixture into a piping bag with a perforated spout.
Line a baking tray with baking paper and spray a cake base of approx. 24 cm Ø in the shape of a snail onto it. (Important: leave some space between the cake and the base!) Put 1 cup of water into the preheated oven (electric cooker: 225 ° C/ gas: level 4) and bake for 15-20 minutes until golden brown.
Let it cool down. Soak gelatine for the cream. Peel the oranges thickly so that the white skin is also removed. Remove the pulp between the parting skins. Squeeze the juice out of the parting skins and collect it.
Puree the orange juice and the fillets. Stir in curd cheese, sugar and vanillin sugar. Squeeze the gelatine, dissolve and stir into the cream. Cool until the mixture begins to thicken. Whip cream until stiff, fold into the quark mixture.
Place a springform pan rim (approx. 28 cm Ø) around the cake base and spread the cream on top. Immediately make grooves with a cake comb and chill the cake. Soak the gelatine. Peel the rest of the oranges, remove the pulp and squeeze out the juice (as described above).
Pat the flesh dry. Measure out 50 ml of juice, mix with Campari. Dissolve the gelatine and mix with the juice. Allow to gel slightly and pour strips onto the cake. Decorate with orange filets and lemon balm.