Raspberry and lemon balm cake

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 1 pinch of salt
• 100 g flour
• 2 tsp baking powder
• 1 lemon(s)
• 5 tbsp oil
• 10 leaves of lemon balm
• 500 g curd cheese, 40%
• 200 g sour cream
• 250 g yogurt
• 200 g raspberries
• 150 g powdered sugar
• 1 lime(s)
• 8 sheets of gelatin
• 10 mint leaves
• 25 leaves of lemon balm
• 2 tbsp jelly (lemon or lime jelly)
• possibly grease for the mold or baking paper

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 1 hour

Beat the eggs and sugar until frothy white, about 10 minutes. Sift the flour and baking powder. Stir into the egg mixture alternately with the salt, lemon zest, lemon juice, and oil. Finely chop the lemon balm and fold into the batter. Line a 26 cm springform pan with baking paper or grease the pan. Pour in the batter and bake in the oven at 180°C (top/bottom heat) for 15-20 minutes. Test with a skewer and let the sponge base cool. If you like, you can spread a little lemon or lime jelly on the base. For the cream, mix together the quark, sour cream, and yogurt well. Add the raspberries (defrost frozen raspberries slightly!). Add the icing sugar, lime zest, and juice to the cream and mix everything well. Finely chop about 10 mint leaves and about 25 lemon balm leaves and fold them into the mixture. Soften the gelatin, squeeze out the excess water, dissolve it over low heat, and stir it into the cream. Place a cake ring around the sponge cake base, pour in the cream, and smooth it down. Refrigerate the cake overnight.