Cream fat, salt, 150 g sugar and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir in. Grease the fat pan of the oven (32 x 39 cm). Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
Take out and let cool on a grid. Meanwhile heat 200 g cream in a pot, add chocolate chips and coconut oil and melt at low heat while stirring. Remove from the heat and let it cool down a little while stirring. Wash the strawberries, put some aside for decoration, clean and drain well. Halve the base and place on two large boards. Spread the icing evenly over the cake. Place the strawberries close together. Chill for about 1 hour. In the meantime soak the gelatine in cold water. Mix quark, 3 packets of vanilla sugar, 150 g sugar and mascarpone. Whip 750 g whipped cream in two portions until stiff.
Place the strawberries close together. Chill for about 1 hour. In the meantime soak the gelatine in cold water. Mix quark, 3 packets of vanilla sugar, 150 g sugar and mascarpone. Whip 750 g whipped cream in two portions until stiff. Squeeze the gelatine and melt. Stir in 3 tablespoons of quark cream, stir into the remaining quark cream. Fold in the cream in portions. Fold in grated chocolate. Spread evenly on the cake, spread loosely and chill for approx. 2 hours. Dust with cocoa and decorate with strawberries put aside
Squeeze the gelatine and melt. Stir in 3 tablespoons of quark cream, stir into the remaining quark cream. Fold in the cream in portions. Fold in grated chocolate. Spread evenly on the cake, spread loosely and chill for approx. 2 hours. Dust with cocoa and decorate with strawberries put aside
4 hours waiting time