Beat the egg white with 2 tablespoons of lukewarm water until stiff. Gradually add sugar and vanillin sugar. Add egg yolk and stir in. Mix flour, cornstarch and baking powder and sieve over it.
Fold into the egg mixture. Grease a fruitcake tin (26 cm Ø) and sprinkle lightly with breadcrumbs. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 20 minutes. Let cool down for about 5 minutes.
Remove from the mould and let it cool down. Wash the strawberries and put 2 aside for decoration. Clean the rest of the strawberries. Stir 3 tablespoons of strawberry jam until smooth and spread on the fruit base. Place the strawberries on the base with the cleaned side down.
Warm the rest of the jam, pass through a sieve and cover the strawberries with it. Beat egg white and sugar in a warm water bath until stiff. Spread the meringue in a dome shape on the strawberries. Press small "waves" into the meringue with a tablespoon.
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 10 minutes until golden brown. Let the strawberry meringue cake cool down. Sprinkle with pistachios and decorate with the remaining strawberries.
Results in about 12 pieces.