Cream the fat, 125 g sugar, 1 packet of vanillin sugar and salt. Stir in the eggs one by one. Mix flour, cocoa and baking powder and stir in together with the milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Place on a cake rack, remove from the edge of the springform pan and let cool down.
Place a cake ring around the base. Soak gelatine in cold water. Roughly chop the chocolate. Whip the cream until stiff. Mix mascarpone, quark, 75 g sugar and 1 packet of vanilla sugar. Squeeze out the gelatine, dissolve and mix with approx. 3 tbsp. mascarpone cream in a saucepan. Then stir into the remaining cream. First fold in chocolate, then cream. Put everything on the bottom and smooth it down. Chill for about 2 hours.
mascarpone cream in a saucepan. Then stir into the remaining cream. First fold in chocolate, then cream. Put everything on the bottom and smooth it down. Chill for about 2 hours. Wash the strawberries, dab dry and cut into thin slices. Cover the cake in 2-3 layers with strawberry slices. Heat jelly and 1-2 tbsp. water in a pot and stir until smooth. If necessary, coat the strawberries with the jelly using a brush. Cut into pieces and arrange on plates
Wash the strawberries, dab dry and cut into thin slices. Cover the cake in 2-3 layers with strawberry slices. Heat jelly and 1-2 tbsp. water in a pot and stir until smooth. If necessary, coat the strawberries with the jelly using a brush. Cut into pieces and arrange on plates
waiting time approx. 3 hours