Cream fat and 250 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir into the dough with 50 ml milk and lemon zest. Spread half of the dough on the greased, floured fat pan of the oven (32 x 39 cm). Stir red fruit jelly powder with 50 ml milk until smooth. Stir under the other half and spread on the light-coloured dough. Spread 350 g groats in blobs on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Take the cake out of the oven and let it cool down
Soak gelatine in cold water. Stir curd cheese with juice and 100 g sugar until smooth. Squeeze the gelatine, dissolve carefully. Stir a little curd cream into the gelatine, then stir everything into the remaining curd. Whip cream until stiff and fold in. Divide the cake plate once and place a baking frame or aluminium foil frame around each cake. Spread the cream on the cakes, smooth it down and draw a wave pattern on it with a cake comb. Chill for about 4 hours
Cut the cake into pieces with a knife dipped in hot water. Spread 150 g red fruit jelly in blobs on the pieces. Sprinkle with chocolate shavings
Waiting time approx. 6 minutes