Cheese Whipped Cream Cake with Red Fruit Jelly

For the dough, quickly knead together lemon zest, egg yolks, flour, fat and salt. Cool in foil for about half an hour. Preheat the oven to 180 °C. Roll out the dough, place on a greased springform pan base, prick a few times with a fork. Bake for about 20 minutes. Turn out to cool. Topping: For the cheese mixture, separate eggs. Whip the egg whites until stiff. Beat yolks, sugar (1), vanilla sugar until creamy. Stir in juice of one lemon and curd cheese. Allow white gelatine to melt and stir in. Cool for half an hour. Whip the cream until stiff. Fill some into a piping bag for decoration. Fold rest with snow into semi-solid curd cream. Place a springform pan rim around the bottom. Pour in the cheese mixture. Cool for at least 1 hour. For the grits, bring juice, berries, sugar (2) and cornstarch to a boil. Soak red gelatin, squeeze and let it melt in it. Spread cooled grits on top of cheese mixture. Allow to set for at least 2 hours. Sprinkle with flaked almonds. Drizzle whipped cream on top.

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