Cream butter, vanillin sugar and 150 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir in alternately with 2 tablespoons lemon juice and milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes (test with sticks). Remove the base, remove from the edge and let it cool down on a cake rack. Cut the base in half horizontally. Cover the bottom cake layer with a cake ring.
Soak 4 and 5 gelatine leaves. Drain the peaches. Puree half the peaches and mix with 200 g cream cheese and 50 g sugar. Dice remaining peaches. Squeeze 5 sheets of gelatine, dissolve. Stir in 3-4 tbsp. peach cream, then stir everything back into the remaining cream. Chill. As soon as the cream starts to gel, whip 250 g cream until stiff, fold in with diced peaches. Spread the cream on the cake base, place the upper cake base on top and press down slightly. Put it in a cold place. Sort the raspberries. Finely puree about 150 g and pass through a sieve (should give 100-125 g puree). Mix 200 g cream cheese and 50 g sugar until smooth. Fill into a bowl and stir in raspberry puree and 1 tbsp.
Chill. As soon as the cream starts to gel, whip 250 g cream until stiff, fold in with diced peaches. Spread the cream on the cake base, place the upper cake base on top and press down slightly. Put it in a cold place. Sort the raspberries. Finely puree about 150 g and pass through a sieve (should give 100-125 g puree). Mix 200 g cream cheese and 50 g sugar until smooth. Fill into a bowl and stir in raspberry puree and 1 tbsp. lemon juice. Squeeze 4 sheets of gelatine, dissolve. Stir in 3-4 tbsp. raspberry mixture, stir everything back into the remaining mixture and chill. As soon as the cream starts to gel, whip 250 g cream until stiff and fold in. Spread the cream wavy on the cake, spread the rest of the raspberries on top and chill for 4-5 hours. Decorate cake with wafer rolls
lemon juice. Squeeze 4 sheets of gelatine, dissolve. Stir in 3-4 tbsp. raspberry mixture, stir everything back into the remaining mixture and chill. As soon as the cream starts to gel, whip 250 g cream until stiff and fold in. Spread the cream wavy on the cake, spread the rest of the raspberries on top and chill for 4-5 hours. Decorate cake with wafer rolls
Waiting time approx. 5 hours