Separate eggs. Beat the egg whites until stiff, then pour in 50 g of sugar. Stir in egg yolks. Mix flour, sauce powder and baking powder, sieve over the egg mixture and fold in
Grease the bottom of a springform pan (approx. 26 cm Ø). Fill the sponge cake mixture into the form, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes until golden brown
Remove the sponge cake from the oven, remove from the edge and allow to cool. Soak gelatine in cold water. Mix quark, 100 g sugar, vanillin sugar and lemon juice. Melt the squeezed-out gelatine in a small pot. Stir in 3 tbsp. quark cream, then stir into the remaining cream. Whip cream until stiff and fold into the cream
Place a cake ring around the sponge cake, pour in the cream and smooth it down. Chill the cake for about 4 hours. Wash and clean 600 g strawberries and cut in half or quarters depending on size. Spread the strawberries on the cream as soon as it starts to gel, put the cake back in the fridge
About 1 hour before the end of the cooling time, stir the cake glaze, 25 g sugar and 200 ml cold water in a small pot until smooth. Heat the icing while stirring, bring to the boil briefly. Remove the pot from the heat and spread the icing over the strawberries with a spoon. Refrigerate the cake
Wash and clean 150 g strawberries. Puree strawberries and icing sugar. Remove cake ring, arrange cake on a plate. Just before serving, spread the strawberry sauce over the strawberries
waiting time approx. 4 1/2 hours