OVERVIEW

Preparation

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  Preheat oven (electric stove: 175 °C/fan: 150 °C). Beat butter, sugar and vanilla sugar with the whisk of a hand mixer until creamy. Separate the eggs. Stir in cream cheese, yogurt and egg yolks. Mix starch with milk until smooth, add to cream cheese mixture and stir in. Beat egg whites with salt until stiff, then fold into cream in two portions.
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  Grease a springform pan (26 cm Ø) and wrap tightly with aluminum foil on the outside. Pour in the cheese mixture. Place a grease pan on the middle shelf of the oven and fill halfway with hot water. Place springform pan in the hot water bath and bake in the preheated oven for about 50 minutes. This way the cake will bake more gently and will be especially "fluffy". Turn off the oven and open the door a little. Let the cake cool for at least 2 hours. Remove and let cool completely on a cooling rack.
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  Wash, clean or sort fruits. Wash lime in hot water, rub dry and finely grate peel. Cut lime in half and squeeze juice from one half. Mix fruit with powdered sugar, lime juice and zest. Remove cake from mold, cut into about 16 pieces and arrange on a platter. Spread marinated fruit on top.