Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 75 g of sugar, 1 packet of vanilla sugar and salt at the end. Add the egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let cool in the tin on a cake rack
Soak gelatine in cold water. Cut, peel and dice the flesh of 1 1/2 mangos from the stone (400-450 g net). Slice the sponge cake horizontally once and place a cake ring around the bottom. Whip the cream until stiff and chill. Mix quark, 150 g sugar, 1 packet vanilla sugar, milk and lemon peel to a smooth cream. Squeeze the gelatine and dissolve. Stir 4 tablespoons lemon juice and 1 tablespoon quark cream into the gelatine. Then stir the gelatine mixture into the remaining quark cream. Fold in cream first, then mango cubes. Spread the mixture on the lower sponge cake base, smooth it down and cover it with the 2nd base. Cover the cake and put it in a cool place overnight
Cut, peel and puree the remaining mango pulp from the stone. Season the mango puree with 1 tbsp lemon juice and 1-2 tsp sugar if necessary. Remove the cheese cream cake from the cake ring and dust it thickly with icing sugar. Mark 16 pieces with a cake divider. Decorate cake with lemon balm leaves. Add mango puree
waiting time approx. 14 hours