Biscuit:
Mix the eggs in a mixing bowl for about 1 minute on the highest level until foamy.

Add sugar and vanilla and then mix for another 2 minutes.

Mix flour with almonds, cocoa and baking powder, sieve everything and add to the dough in portions.

Pour the dough into a baking paper-lined baking tray (26 cm) and bake at 180° C for about 30 minutes.

Place ground on a wire rack, remove baking paper and let the biscuit cool off.

Cut cooled biscuit horizontally into three pieces.

Filling:
Puree 200 g of soft fruit and beat cream until stiff.

Mix puree, sugar and cream and add kefir/sour milk.

Place one third of the cream in a different bowl and add all remaining berries with two thirds.

Refrigerate the creams until frothy.

Spread the cream with the whole berries on the lower floor. Leave out 2-3 cm to the edge, cut the dough off and crumble and set it aside.

Place the second floor on top and spread with the remaining cream. Repeat with third layer.

Garnish:
Spread the cake edges with cream and sprinkle with cake crumbs, berries and possibly, edible flowers, lemon peel or chocolate.