For crust. Beat 2 eggs, 2 tbsp water, 80 gr. of sugar, a pinch of salt, vanilla sugar. Mix the flour, starch, baking powder and add to the mass. Put the dough in a detachable form (I have 23 cm in diameter) lined with paper, bake for 20 min.

For cream. Boil 100 ml milk, 150 gr. sugar, 100 gr. Mac. Soak 20 gr. gelatin in 50 ml. of water, without boiling, to dissolve the gelatin over low heat. Add in the milk. Allow to cool at room temperature.

Grate the zest from one lime, squeeze the juice from the pulp of lime. Add it all together with cream cheese in milk. Whip the cream and mix gently with the ground. Spread on cake and refrigerate.

To fill. Soak and dissolve 10 gr. gelatin. Raspberry and currant (leaves 3 sprigs of currants for decoration) with the help of a blender to make a puree and RUB it through a sieve. Mix with the gelatin. Cover the cream filling. Cool 2 hours. Decorate the cake with currants and a sprig of lemon balm.