Grease a small, round baking pan. Preheat the oven to 180 °C.
For the cake, first wash and chop the herbs. Separate the eggs. Beat the egg yolks with the curd, lemon zest and juice, Parmesan and herbs until creamy, season with salt and pepper. Beat the egg whites until firm and carefully fold into the herb mixture. Finally, sift flour over the mixture and fold in until fluffy.
Fill the prepared pan with the mixture, put it into the hot oven and bake the cake for about 30 minutes until golden brown.
In the meantime, for the salad, wash arugula and baby spinach and spin dry. Wash tomatoes and cut into quarters or halves according to taste. Wash and chop herbs and sprouts. Put all ingredients in a bowl.
For the marinade, prepare Aaron’s “Speed Dressing”: To do this, pour all ingredients into a tight-fitting container (e.g., screw-top jar), seal it, and shake vigorously several times until all ingredients are nicely mixed. Pour over the prepared salad mixture and mix thoroughly.
Allow the cake to cool slightly in the mold. Then cut into wedges, arrange on plates with salad and serve.