Melt the butter. Mix semolina, flour, baking powder and 1 packet of vanilla sugar. Mix crème frâiche and 350 g sugar. Stir in butter, semolina mixture
Whisk the semolina mixture with the whisk of the hand mixer for 2-3 minutes, grease the springform pan (26 cm Ø) and dust with flour. Fill in semolina mixture and smooth it down. Bake in a preheated oven In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes until golden brown
Caramelise 75 g sugar with a little water in a pot until golden brown. Deglaze the caramel with orange juice and boil it down for 7-10 minutes under low heat to a thick, syrupy consistency and let it cool down
Take out the cake, drizzle it while still hot with some orange syrup and let it cool down. Wash and clean the strawberries, dab dry and cut into quarters. Put half of them into a pot, add 1 packet of vanilla sugar and bring to the boil. Remove from heat, puree with a blender and chill. Mix strawberries with strawberry sauce, place on the cake and decorate with mint
waiting time approx. 2 hours