Beat the soft fat, 250 g sugar, vanillin sugar and salt until creamy. Stir in the eggs one by one. Mix flour, baking powder and cocoa, sieve and stir into the fat egg mass with the milk. Put the dough into the greased fat pan (32 x 38 cm) of the oven and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes and let cool down.
Soak gelatine in cold water. Mix sour cream, coconut milk, 80 g sugar, lime zest and juice. Squeeze the gelatine, dissolve and stir into the cream. Put in a cool place. As soon as the cream starts to gel, spread on the base. Wash, clean, halve or quarter the strawberries and place them on the cream. Put in a cool place for 1 hour. Bring the jelly to the boil in a pot and let it simmer a little. Spread on the strawberries.
Wash, clean, halve or quarter the strawberries and place them on the cream. Put in a cool place for 1 hour. Bring the jelly to the boil in a pot and let it simmer a little. Spread on the strawberries. Sprinkle cake with pistachios. Let the jelly set
waiting time approx. 2 hours