For the curd fruit cake, first preheat the oven to 180 °C top and bottom heat and line a baking tray with baking paper. Prepare fruit such as peaches, cut into small pieces or berries (fresh, frozen).
For the cake, separate the eggs and beat the egg whites to snow. Beat yolks with salt, sugar, oil and water for a few minutes until very foamy. Mix flour with almonds and baking powder, gradually add to the yolk mixture. Fold in the snow.
For the curd mixture, separate the eggs and beat the egg whites until stiff. Beat the yolks with the sugar, vanilla sugar, oil and lemon juice until foamy. Add curd cheese and cornstarch and mix well. Fold in the snow.
First spread the cake mixture on the baking sheet and smooth it out. Then carefully spread the curd mixture on top and arrange the fruit on top. Bake the cake for about 40-45 minutes until the surface is lightly browned – cover with aluminum foil if necessary so that the cake does not get too dark. If desired, the cooled curd fruit cake can be sprinkled with powdered sugar.