Cream eggs, 250 g sugar and vanillin sugar with the whisk of the hand mixer. Stir in flour, baking powder, oil and 175 ml Prosecco. Put the dough on a baking tray lined with baking paper and smooth it down. Bake in the preheated oven (electric range: 175 ° C/ circulating air: 150 °C/ gas: level 2) for approx. 25 minutes
Remove the cake from the oven and turn it over onto a tray. Remove the baking paper and let it cool down. Cut the plate in half crosswise and put it on 2 boards. Place a multi-folded aluminium foil strip around each board and fix it
Soak 10 sheets of gelatine in cold water. Wash, clean and pat dry the strawberries. Cut 500 g into small cubes. Cut 12 strawberries in half and set aside. Puree remaining strawberries with 3 tbsp. sugar and juice of 2 lemons. Mix sour cream, quark, 100 g sugar, 200 ml prosecco and juice of 1 lemon. Squeeze out the gelatine, dissolve, stir in approx. 3 tbsp. cream, then stir into the remaining cream. Chill the cream until it begins to gel. Whip cream until stiff. Fold 200 g strawberry cubes and cream into the cream. Spread half of the cream on each base and smooth it down. Chill for about 1 hour
Soak 5 sheets of gelatine in cold water. Dissolve the gelatine, press it out, stir in approx. 3 tbsp. strawberry puree, then stir into the remaining puree. Add the rest of the strawberry cubes and spread half on each cake base. Chill again for another 20 minutes. Cut each cake base into 12 pieces. Decorate each slice with 1/2 strawberry and chocolate rolls
waiting time approx. 1 1/2 hours