Separate 2 eggs for the bottom. Chill the egg whites. Beat the fat, 100 g sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until foamy. Add 2 egg yolks and 1 egg and stir in. Mix flour, baking powder and cocoa and alternately add 6 tablespoons of milk and stir in. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Whisk the egg white with the whisk of the hand mixer until stiff, sprinkle in 100 g sugar.
Spread the egg white loosely on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Remove from the oven, immediately remove carefully from the edge of the springform pan and let it cool down in the pan on a grid. Wash and clean 300 g strawberries and drain well in a sieve. Soak the gelatine in cold water. Mix mascarpone, 1 packet of vanilla sugar, quark, 100 g sugar and 100 ml milk with the whisk of the hand mixer. Whip the cream until stiff. Add sauce powder to the quark mixture and stir with the whisks of the hand mixer at highest speed for about 1 minute. Squeeze the gelatine and melt it in a small saucepan over low heat. Remove from the heat and stir in 6 tablespoons of cream in portions. Then let it run into the remaining cream while stirring. Chill for 2-4 minutes until the cream begins to gel. Fold in the cream in portions. In the meantime, remove the base from the springform pan and place on a cake plate. Spread about 1/3 of the cream on the cake base, spread half of the cleaned strawberries on top and loosely add the rest of the cream. Carefully spread the rest of the cleaned strawberries on top.
Squeeze the gelatine and melt it in a small saucepan over low heat. Remove from the heat and stir in 6 tablespoons of cream in portions. Then let it run into the remaining cream while stirring. Chill for 2-4 minutes until the cream begins to gel. Fold in the cream in portions. In the meantime, remove the base from the springform pan and place on a cake plate. Spread about 1/3 of the cream on the cake base, spread half of the cleaned strawberries on top and loosely add the rest of the cream. Carefully spread the rest of the cleaned strawberries on top. Chill the cake for about 5 hours. Wash and clean 300 g strawberries, drain well and spread loosely on the cake. Mix the cake glaze powder and 50 g sugar in a small pot, gradually adding 250 ml water. Bring to the boil while stirring (with a wooden spoon). Remove from the heat and let it cool down a little. Spread the icing evenly over the strawberries from the middle with a tablespoon. Chill again for about 1 hour. Serve decorated with crumbled meringue and mint
Chill the cake for about 5 hours. Wash and clean 300 g strawberries, drain well and spread loosely on the cake. Mix the cake glaze powder and 50 g sugar in a small pot, gradually adding 250 ml water. Bring to the boil while stirring (with a wooden spoon). Remove from the heat and let it cool down a little. Spread the icing evenly over the strawberries from the middle with a tablespoon. Chill again for about 1 hour. Serve decorated with crumbled meringue and mint
waiting time approx. 7 hours