Beat eggs with sugar for 5 minutes until frothy. Mix the flour with salt and baking powder and sift into the egg mixture so that no lumps are formed. Preheat the oven to 180 degrees (convection: 160 degrees). Gradually fold in carefully so that not too much air escapes. Grease the springform pan (Ø 26 cm). Pour in the dough and bake in the preheated oven for approx. 20 minutes. Use a knife to walk between the dough and the edge of the springform pan to loosen the edge. Turn the sponge cake out onto a wire rack and let it cool down.
Rinse the basil. Pluck the leaves off and finely puree them together with the lemon juice and 2 tablespoons of sugar. Using a cookie cutter or a glass, cut out 5 circles from the biscuit, diameter approx. 7 cm, so that they fit well as a lid on the ice cream molds.
Beat the egg yolks with the honey and the rest of the sugar in a water bath until creamy, stir in ice water until cold. Stir in the basil puree and mascarpone. Whip the cream until stiff and stir in. Pour the mixture into 5 molds (e.g. muffin molds) and place the small sponge cake on top. Cover and freeze for at least 2 hours.
Thaw the raspberries and simmer for 5 minutes with sugar, orange juice and raspberry liqueur. Pass through a sieve. Boil the liquid with the agar agar again until it has completely dissolved. Pour into a silicone mold and let it cool. Roast the pine nuts in a coated pan until golden brown. Then caramelize with the sugar and set aside.
For serving, select the raspberries, remove the tartlets from the molds and place on plates with the biscuit facing down. Serve with raspberries, liquid honey, pine nuts and raspberry hearts.