Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the glaze bag in a hot water bath and melt for about 10 minutes. Put 100 g Corn flakes into a freezer bag and close it. Roll over several times with a dough roll until the Corn flakes are coarsely crumbled. Stir the Corn flakes into the icing. Pour in the mixture as a cake base and press down well. Chill for about 30 minutes. Soak the gelatine in cold water. Wash, clean and chop 300 g strawberries. Mix yoghurt, vanillin sugar, sugar and lemon juice. Squeeze the gelatine, dissolve it and first mix with 2-3 tablespoons of yoghurt cream, then stir into the rest of the cream. Chill for 10-15 minutes
Whip the cream until stiff. First fold the strawberry pieces into the cream, then fold in the cream. Spread the cream on the base. Chill for about 4 hours. Remove the cake from the tin. Wash, clean and halve 200 g strawberries. Spread the strawberries on the cake. Sprinkle with remaining corn flakes
waiting time approx. 4 hours