Bring the berries with sugar and liqueur to the boil, pass through a sieve, dissolve the softened gelatine in the hot berry mixture while stirring. Pour a small amount into hemispherical molds and allow to gel.

Soak the gelatine in cold water. Cut the vanilla pod lengthways and scrape out the pulp with a sharp knife. Bring the vanilla pulp and pod to the boil together with the cream. Take the saucepan off the stove and dissolve the sugar in it while stirring. Remove the vanilla pod. Squeeze out the gelatine and dissolve in the hot cream while stirring.

Pour the cream through a sieve into the hemispherical shapes onto the firm and cooled raspberry jelly and allow to cool. Place in the refrigerator for at least 3-4 hours, or preferably overnight.

Bring the wine to the boil with the sugar and allow to cool. Mix the grape juice, wine and lemon juice together. Beat the egg white with the vanilla sugar until stiff and fold into the liquid. Freeze everything in the ice cream maker.

Crumble the shortbread biscuits, mix well with the liquid butter and press the mixture onto the bottom of a baking pan. Pre-bake at 180 degrees in a preheated oven for 5-10 minutes, then remove.

Mix the sugar with the starch, cream cheese and low-fat quark until creamy. Add the egg, cream and lemon juice and stir everything until smooth. Do not beat with the mixer, but stir slowly until creamy, that is very important. Spread the cream on the pre-baked base and bake the cake for another 45 minutes. When the edge is slightly brown, remove it.

Mix together the ingredients for the topping, spread the topping onto the cake and bake the cake for another 5 minutes.

Preheat the oven to 150 degrees. Mix the ground almonds with 50 g of the sugar. In the meantime, separate the two eggs and stir the egg whites with the remaining 50 g of sugar until they are shiny and frothy. Fold in the bitter almond aroma and the almond mixture into the egg white, spoon by spoon.

Place small heaps of the dough on a baking sheet lined with baking paper (possibly with the help of two teaspoons). Bake for 15 minutes at 150 degrees. Turn off the oven and finish baking in 1 hour in the closed oven.