Separate eggs. Beat the egg whites until stiff, adding sugar. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve over the mixture and fold in. Line a baking tray with baking paper. Put the mixture on top and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
Sprinkle a clean tea towel with sugar. Turn out the sponge cake plate and remove the paper. Cover with another tea towel and let it cool down. Cut a 5 cm wide strip from the short side of the sponge cake. Cut the rest of the plate in half once from the short side. Place one half of the plate on a tray or board. Finely crumble the sponge cake section. Mix with jam and liqueur. Spread on the sponge cake plate. Place the second plate on top. Mix cream setting and vanilla sugar. Whip cream until stiff. Allow the cream mixture to trickle in.
Finely crumble the sponge cake section. Mix with jam and liqueur. Spread on the sponge cake plate. Place the second plate on top. Mix cream setting and vanilla sugar. Whip cream until stiff. Allow the cream mixture to trickle in. Spread the cream on the sponge cake and spread loosely. Chill for 1-2 hours. Wash and clean the strawberries and cut them into small cubes. Spread on the cream. Peel off the chocolate with a peeler. Cut the sponge cake into slices and decorate with the chocolate
Spread the cream on the sponge cake and spread loosely. Chill for 1-2 hours. Wash and clean the strawberries and cut them into small cubes. Spread on the cream. Peel off the chocolate with a peeler. Cut the sponge cake into slices and decorate with the chocolate
1 hour waiting time