Raspberry and lemon cream cake

Name: Raspberry and lemon cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 500 g fresh or frozen raspberries; 3 Eggs (size M); 225 g + 2 tablespoons sugar; 2 packages Vanillin sugar; 1 pinch Salt; 100 g Flour; 1 coated Tsp Baking Powder; 12 sheets Gelatine; 800 g Whipped cream; 500 g Cream curd; 10 tablespoons (approx. 100 ml) Lemon juice; 2 TABLESPOONS flaked almonds; 1-2 TABLESPOONS Raspberry Jelly; 7-10 Tbsp Lemon peel strips; 1 TABLESPOON Icing sugar; 7-10 Tbsp Lemon balm; baking paper