Cream fat, 175 g sugar, 1 packet of vanilla sugar, eggs, lemon peel and juice. Mix flour and baking powder and stir in. Spread the sponge mixture into a greased springform pan (24 cm Ø) and bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 40 minutes.
Let it cool down. Soak gelatine in cold water. Heat 600 g raspberries and the remaining sugar slightly. Pass through a hair sieve and stir into the quark. Dissolve the gelatine, stir into the quark and chill.
Whip 200 g cream and remaining vanilla sugar until stiff. As soon as the quark cream begins to set, fold in the cream. Cut the cake base horizontally once. Place a cake ring around the bottom cake base and spread the cream on the base until smooth.
Knead the butter in pieces, sugar, flour, vanillin sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Heat the dough in foil wic3 tbsp. olive oil in a very large pan, fry the garlic and chilli in it. Add broccoli and anchovies, steam for 1-2 minutes, season with salt and pepper. Remove 200 ml pasta water with a ladle. Deglaze broccoli with it, bring to the boil, add broccoli leaves and place on top and chill for about 1 hour. Whip the rest of the cream until stiff. Remove cake ring and spread 2/3 of the cream on the cake. Decorate the edge with chocolate flakes. Pour the rest of the cream into a piping bag with a star-shaped spout and spray curls onto the cake.
Decorate with remaining raspberries and balm leaves.