For the curd cream cake, preheat the oven to 170 °C, grease and flour the pan. Beat whole eggs with 80 g sugar and 1 pkg vanilla sugar in a water bath until thick and fluffy.
Beat until cold, add flour, oil and lemon zest, pour the mixture into the cake tin and bake at 170 °C (approx. 30-40 minutes).
Fill with curd cheese mixture and chill. Remove the cake from the pan, spread a thin layer of whipped cream around the edge, cover with almond flakes and garnish with cocktail cherries.
For the curd mixture, mix well 100 g powdered sugar, 1 pkg vanilla sugar, lemon juice, and curd. Soak gelatin in cold water, squeeze out and dissolve in warm rum and water. Fold in whipped cream (1 cup).
Preparation Tip:
Instead of cocktail cherries, you can also use other fruit for the curd top cream cake.