Grease a springform pan (26 cm Ø). Cream 100 g butter, 50 g sugar, 1 vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder, alternating with the milk, and stir in briefly in portions. Fold in the almonds. Spread into the form. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes. Cooling down
Wash, clean and halve the strawberries. Mix quark, mascarpone, 125 g sugar, 2 vanilla sugars and lemon juice only briefly
Spread 1/4 mascarpone cream on the cake base. Spread strawberries, except for 10 halves, on top. Spread the rest of the cream on top. Decorate with crumbled Amarettini, the rest of the strawberries, icing sugar and lemon balm