Coarsely grate the marzipan. Cream with fat, 75 g sugar, vanillin sugar and ##lemon## peel. Stir in eggs one after the other. Mix flour, baking powder and almonds, stir in alternately with the milk. Grease the fruit base dish (26 cm Ø) well and sprinkle with breadcrumbs. Fill in the dough and smooth it down.
Bake in a preheated oven (175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Leave to rest in the pan for approx. 5 minutes, then turn out onto a cake rack and allow to cool. Soak gelatine in cold water. Clean and sort out ##strawberries##. Cut approx. 175 g strawberries into pieces. Puree finely with yoghurt and 3 tbsp. sugar. Dissolve the gelatine, remove from the heat, add 2-3 tbsp strawberry puree, add to the remaining puree and chill. As soon as the puree starts to gel, whip cream until stiff and fold in. Pour cream onto the base. Cut the rest of the strawberries into slices and spread them in flakes.
Puree finely with yoghurt and 3 tbsp. sugar. Dissolve the gelatine, remove from the heat, add 2-3 tbsp strawberry puree, add to the remaining puree and chill. As soon as the puree starts to gel, whip cream until stiff and fold in. Pour cream onto the base. Cut the rest of the strawberries into slices and spread them in flakes. Mix honey and orange juice. Spread the strawberry slices with it. Chill the cake for about 1 hour. Roast ##almonds## in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the cake with it before serving
Mix honey and orange juice. Spread the strawberry slices with it. Chill the cake for about 1 hour. Roast ##almonds## in a pan without fat until golden brown, take them out and let them cool down. Sprinkle the cake with it before serving
waiting time approx. 1 1/2 hours