Separate yolks from egg whites, beat egg whites with 3 tbsp. water until thick, and gradually add sugar in. Gradually add egg yolks. Mix flour, starch and baking powder, sieve onto the egg foam and knead in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add sponge cake mixture and work until smooth. Bake in the preheated oven (electric cooker: 175° C/ circulating air: 150° C/ gas: see manufacturer’s instructions) for 20-25 minutes. Let cool. Remove baking paper.

Soak gelatine in cold water. Sort through and select the best raspberries. Wash strawberries and blueberries. Clean strawberries but keep a few to the side for garnishing. Wash lemon with hot water, pat dry, and grate peel to a zest. Cut lemon in half and squeeze juice out of one half. Finely puree the prepared fruit (keeping some aside for garnishing), 200 g Darbo all natural strawberry jam (extra), the lemon zest and juice and then pour through a sieve. Squeeze out the gelatine, let reduce warm. Add 1 tbsp. of berry puree to the gelatine and stir until smooth. Add the mixed gelatine to the rest of the puree, mix immediately and chill.

Whip cream until thick, add vanilla sugar and knead into the gelling puree. Halve the torte horizontally. Spread 100 g Darbo all natural strawberry jam (extra) on the lower layer and place a springform pan edge or cake ring around it. Spread approx. 2/3 of the cream on top then cover with the upper torte layer. Remove cake ring and coat cake with remaining cream. Refrigerate for at least 6 hours, preferably overnight. Cover remaining fruit and let cool.

Roast the almonds in a frying pan without grease while stirring then remove. Spread the cooled almonds on the edge of the cake, though put some aside for garnishing. Garnish the cake with the remaining fruits and additional almonds.