Place a cake ring or a high springform pan rim from a coated mould (26 cm Ø) on a cake platter coated with some oil. Coarsely chop the almonds and roast them lightly in a pan without fat.
Take it out immediately. Place cookies in a freezer bag and crumble finely. Melt butter. Mix with the cookie crumbs and almonds. Pour the crumb mixture into the rim of the mould and press down evenly to form a base.
Chill for about 30 minutes.
Soak 2 and 12 gelatine leaves separately in cold water. Wash 750 g strawberries, drain well and clean. Puree about 700 g. If necessary, pass the puree through a fine sieve. Mix 200 g strawberry puree and 2 teaspoons of sugar.
Squeeze out 2 sheets of gelatine and dissolve at low heat. Mix with 200 g strawberry puree and chill for 10-15 minutes.
Whip the cream until stiff. Mix mascarpone, quark, 150 g sugar, vanilla sugar and remaining strawberry puree. Squeeze 12 sheets of gelatine and dissolve over low heat. First stir 2 tbsp. cream into the gelatine, then stir the gelatine mixture into the remaining cream.
Fold in the cream.
Spread half of the mascarpone cream on the cake base and spread half of the strawberry puree on top. Fold in loosely with a fork so that streaks appear. Add the rest of the cream and the remaining strawberry puree and marble with a fork as well.
Chill the cake for at least 6 hours, preferably overnight.
Wash, drain and clean the rest of the strawberries. Puree one half (if necessary pass through a fine sieve) and season to taste with 2 tbsp. sugar and lemon juice. Dice the other half finely. Remove the cake from the ring.
Put strawberry puree on the cake, sprinkle with diced strawberries and possibly decorate with chocolate strawberries.