Grease the fat pan (approx. 32 x 39 cm; at least 3.5 cm deep). Knead flour, 75 g sugar, salt, 250 g butter in pieces and 2 eggs first with a hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 1 hour
Melt 125 g butter and cool. Separate 6 eggs. Beat 6 egg yolks and 200 g sugar until creamy. Mix quark, liquid butter, pudding powder, lemon peel and lemon juice. Stir in the egg yolk mixture. Beat 6 egg whites until stiff and fold in
Roll out the shortcrust pastry on the fat pan and press up the edge a little. Spread the curd mixture on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1/2 hours. Let them cool down
Roast the almonds without fat, let them cool down. Wash, clean and halve the strawberries. Whip the cream until stiff, sprinkle with vanillin sugar. Spread on the cake. Spread the strawberries on top. Warm up the jelly and spread on the fruits. Sprinkle with almonds, dust with icing sugar and decorate with mint