Cream fat, salt and 250 g sugar with the whisk of the hand mixer. Add the eggs one after the other while stirring. Mix flour and starch and stir in 5-6 tablespoons of cream. Grease a springform pan (26 cm Ø) and spread approx. 2 tbsp. dough on the bottom and smooth it down. Bake under the preheated grill, top shelf light brown in 1-2 minutes. Spread again 2 tbsp. dough and bake under the grill. Continue until the dough is used up. Let the cake cool down, remove from the tin and place on a cake rack
Place a cake ring around the base. Soak the gelatine in cold water. Mix mascarpone, vanilla sugar and 50 g sugar. Whip 400 g cream until stiff. Squeeze the gelatine, dissolve and mix with 2-3 tbsp. vanilla cream. Stir the gelatine cream into the remaining cream. Fold in the cream. Spread the cream on the cake, chill for about 1 hour
Wash, clean and halve the strawberries. Loosen the cake ring. Cover cake with strawberries. Dissolve jelly in a small pot. Glaze the strawberries with it
waiting time approx. 2 hours