Grease a square baking tin (32 cm x 25 cm) well and dust with flour. Chop the chocolate coating and melt it over a hot water bath. Leave to cool a little. In the meantime, stir the fat, 300 g sugar, 2 packets of vanillin sugar and salt for about 8 minutes until creamy. Stir in the eggs one by one. Add sour cream, chocolate coating and almonds and mix well.
Mix flour and baking powder and stir in briefly. Put the dough into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Remove and let cool for 5 minutes. Turn the cake out of the tin and let it cool completely on a cake rack. Clean, wash and pat dry the strawberries. Coarsely chop the strawberries (put 12 nice ones aside for decoration). Puree half of them finely. Mix quark, buttermilk, 100 g sugar and vanillin sugar. Mix pureed strawberries with quark. Fold in coarsely chopped strawberries. Quarter a few of the whole strawberries lengthwise and build sails with wooden skewers.
Coarsely chop the strawberries (put 12 nice ones aside for decoration). Puree half of them finely. Mix quark, buttermilk, 100 g sugar and vanillin sugar. Mix pureed strawberries with quark. Fold in coarsely chopped strawberries. Quarter a few of the whole strawberries lengthwise and build sails with wooden skewers. Cut the cake into 40 pieces. Dust the brownies with icing sugar and decorate one part with strawberry sails or whole strawberries
Waiting time approx. 1 hour