Festive berry curd cake

1.

Separate eggs. Beat the egg white and 4 tablespoons of water with the whisk of the hand mixer until stiff. Sprinkle in 100 g sugar and 1 packet of vanilla sugar. Add the egg yolk and stir in. Mix the flour, cornstarch and baking powder, sift into the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 25 minutes. Let cool on a wire rack. In the meantime, soak the gelatine in plenty of water. Mix the curd, lime juice and remaining sugar. Squeeze out the gelatine and dissolve it in a saucepan over low heat. Stir into the thick milk mass and refrigerate for 30-45 minutes. In the meantime, wash the currants, drain them and, with the exception of a few black currants to decorate, pluck from the panicles with a fork. Sort the raspberries. Set aside about half for decoration. Whip 1 cup of heavy cream and the remaining vanilla sugar until stiff. When the curd begins to gel, carefully fold in the cream and fruits. Remove the sponge cake from the mold and cut once across. Heat the jelly in a saucepan and coat the bottom with it. Place a cake ring around the bottom and distribute the berry curd on top. Place the second cake base on top and press lightly. Leave to set in the refrigerator for about 2 hours. Remove the cake ring. Beat the rest of the cream until stiff and brush the surface of the cake with it. Spread the rest of the raspberries and currants on top and serve decorated with half a lime wedge and lemon balm if you like. Makes approx. 12 pieces