Put flour, fat in small pieces, 25 grams of icing sugar and two tablespoons of cold water in a bowl and knead to a smooth dough. Wrap the dough in foil and put it in the fridge for one hour.
Then roll out to a circle (26 cm Ø) on a floured work surface and place on the bottom of a springform pan (26 cm Ø). Prick the dough several times with a fork and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 12 to 15 minutes.
Allow the bottom of the mould to cool down a little. For the cream, soak gelatine in plenty of cold water. Separate the eggs. Beat the egg yolks, 75 g icing sugar and vanillin sugar until fluffy. Stir in quark, lemon juice and almonds.
Squeeze the gelatine, dissolve at low heat and stir into the quark cream. Put the mixture in a cool place. Beat the beaten egg whites and cream separately until stiff. As soon as the cream begins to set, fold in the cream first, then the beaten egg white.
Spread two tablespoons of raspberry jelly on the short pastry base. Place half of the lady fingers on top, sprinkle with two tablespoons of rum and spread half of the cream on top. Place the remaining lady fingers on top, sprinkle with the remaining rum and spread the 2nd layer of cream on top.
Spread half of the cream on it. Chill the cake for two hours. Defrost the raspberries. Warm up the rest of the raspberry jelly and stir until smooth. Sprinkle the raspberries over the cake and cover with the jelly.
Chill the cake for another hour. Then decorate with the mint and serve dusted with the remaining icing sugar. Makes 16 pieces.