For the base, mix flour, 50 g sugar, 1 sachet vanillin sugar, baking powder and salt in a bowl. Add butter in pieces and egg. Knead everything first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Grease the bottom of a springform pan (26 cm Ø) and dust lightly with flour. Roll out the dough into a circle (26 cm Ø) on a floured work surface. Put it on the bottom of the springform pan, enclose the edge of the springform pan. Prick the dough base several times with a fork. Chill for about 30 minutes.
Stir the pudding powder, 150 g sugar and 100 ml milk until smooth. Bring 400 ml milk to the boil, stir in the pudding powder, bring to the boil and simmer for 1 minute. Remove from the stove. Pour into a bowl, cover directly on the surface with foil. Let it cool down.
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Let cool on a cake rack for 5-10 minutes, then carefully remove from the edge with a knife, remove the edge of the cake tin. Remove the short pastry base from the mould base with a long, thin knife, place on a plate and let it cool down.
Lavar, limpar e cortar 400 g de morangos. Mergulhe gelatina em água fria. Espalhe 150 g de fruta espalhada no fundo, deixando cerca de 1 cm livre em toda a volta. Coloque o anel do bolo à volta da base. Bata 500 g de creme até ficar duro. Mexa o pudim até ficar liso, mexa no creme azedo. Aperte bem a gelatina, dissolva cuidadosamente, mexa um pouco de creme e mexa tudo no resto do creme. Dobrar primeiro em creme, depois em morangos.
Spread half of the cream on the base and smooth it down. Dip the lady fingers briefly from both sides in Amaretto and spread evenly on the cream. Add the rest of the cream and smooth it down. Chill for about 4 hours.
Roast the flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Whip 500 g cream until stiff, pour in 2 packets of vanilla sugar. Remove cake ring. Spread the cake with cream, fill the rest of the cream into a piping bag with a large star-shaped spout. Sprinkle the almond flakes over the edge of the cake. Spray the cream tuffs onto the cake. Spread 3 tablespoons of fruit spread on the tuffs. Wash, clean and halve 200 g strawberries. Decorate the cake with chocolate rolls and strawberries. Crumble the amaretti and sprinkle on the cake.