Mix the fat, 125 g sugar, lemon zest and 1 pinch of salt with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in the eggs one after the other. Mix flour and baking powder, alternately stir in with the milk
Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and spread. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes, remove from oven, let cool on a cake rack for approx. 1 hour
Remove the base from the mould and surround with a cake ring. Wash, clean and halve 250 g strawberries. Soak gelatine in cold water. Mix yoghurt, lemon curd and 4 tbsp. sugar. Squeeze the gelatine, dissolve, stir in 2-3 tbsp. yoghurt, stir into the remaining yoghurt
Chill the yoghurt for about 5 minutes until it starts to gel. Whip cream until stiff, fold in. Spread 3 tbsp. yoghurt cream on the base. Place the strawberry halves in a circle, with the tip pointing inwards, on the base and press down gently. Leave a rim (approx. 1 cm wide) free for the cake ring
Spread the rest of the yoghurt cream on top so that the rim is closed, chill for approx. 2 hours. Wash, clean and slice 350 g strawberries thinly. Remove the cake from the cake ring, place the strawberry slices slightly overlapping on the cake. Heat the jelly in a pot, pour over the strawberries and chill for about 30 minutes
waiting time approx. 3 1/2 hours