Mix the fat, 150 g sugar, vanillin sugar and salt with the whisk of the hand mixer until creamy white. Stir in the eggs one after the other. Add quark, sour cream and whipped cream and stir in. Mix pudding powder, semolina and baking powder and stir in. Grease a springform pan (26 cm Ø) and sprinkle with semolina.
Add quark mixture and bake in the preheated oven (electric cooker 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 60 minutes. If necessary, cover the cake with baking paper 15 minutes before the end of the baking time. Remove from the oven, remove the cake from the edge of the springform pan with a knife and let it cool down in the pan on a grid. Wash and clean the strawberries and cut them in half or quarters depending on size. Cover the cake with the strawberries. Mix the cake glaze with 25 g sugar in a small pot. Gradually stir in 250 ml water. Bring to the boil while stirring. Spread the icing evenly over the fruit from the middle. Chill for about 20 minutes.
Gradually stir in 250 ml water. Bring to the boil while stirring. Spread the icing evenly over the fruit from the middle. Chill for about 20 minutes. Dust the edge of the cake with icing sugar. Crumble the meringue and sprinkle over the cake. Decorate with mint
waiting time approx. 3 hours