Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites until stiff, while letting the sugar trickle in. Stir in egg yolk. Mix flour, pudding powder and baking powder, sieve onto the egg cream and fold in. Fill the mixture into the springform pan and smooth it down. Bake in the preheated oven (electric cooker: 150 °C/circulating air: not suitable/gas: see manufacturer) for 40-45 minutes. Take out and let cool on a cake rack.
Wash, clean and slice the strawberries. Put 8 "Raffaellos" aside for decoration, chop the rest. Mix quark, mascarpone, vanilla sugar and icing sugar. Stir in chopped "Raffaellos" and grated coconut. Beat 200 g cream until stiff and fold in.
Remove the base from the mould, cut through horizontally twice. 2⁄3 of the strawberries on the bottom tray. Spread half the cream on the strawberries and spread. Place the middle bottom on top and spread the rest of the cream on top. Place the top tray on top.
Whip 500 g cream until stiff, then fill 4-5 tablespoons (approx. 100 g) of this into a piping bag with a large star-shaped spout. Spread the rest of the cream all around the cake. Spray 16 cream tuffs in a circle on the cake. Decorate the cake with "Raffaellos" and the rest of the strawberries and put it in a cool place until serving.