Wash the lemon thoroughly, rub dry and finely grate the peel. Squeeze 1 lemon. Mix the soft fat, sugar and lemon peel until creamy. Stir in eggs one after the other, alternating with the cornflour. Mix flour and baking powder and stir in briefly together with 2 tablespoons of cream. Place the Blankenburg form (approx. 900 ml content; silicone) on a baking tray, fill in the dough evenly and smooth it down.
Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Mix icing sugar and 4-5 tablespoons of lemon juice until the sugar has dissolved. Let the finished cake cool in the mould for about 10 minutes, then turn out of the mould. Prick the cake several times with a wooden skewer and sprinkle or brush the cake with the lemon juice. Let the cake cool completely on a cake rack. Roast the almonds in a pan without fat, remove from the pan immediately and allow to cool. For the fruit salad, wash and drain the nectarines and apricots. Halve the fruit, remove stones and cut the halves into slices. Peel and slice the kiwis. Sort blackberries, wash carefully and drain. Remove the seeds from the melon half and cut the flesh from the skin. Cut the melon into slices.
Halve the fruit, remove stones and cut the halves into slices. Peel and slice the kiwis. Sort blackberries, wash carefully and drain. Remove the seeds from the melon half and cut the flesh from the skin. Cut the melon into slices. Lift the cake onto a cake plate, mix the fruit and put it into the cake. Decorate with physalis and sprinkle with flaked almonds and icing sugar. Serve with whipped cream
Waiting time approx. 1 hour